2 slice whole grain bread
1/2 ripe avocado, sliced
1 slice smoked monterey jack or smoked goud, a cheese
1 alfalfa sprouts
1 radish sprouts
1 slice very ripe tomato
1 olive oil
1 wine vinegar
1 fresh ground black pepper
Directions
Here's one I invented a lot of years ago for a
vegetarian friend. Not low fat, but it is good (what
can I say, I'm originally from California).
Lay the bread slices on a flat surface. Put half the
avocado slices on each bread half. Top one bread half
with the remaining ingredients, dressing this mess
VERY LIGHTLY with oil and vinegar. Top with remaining
avocado/bread half, and cut into quarters to serve.
For a non-vegetarian version of this, I've added thin
slices of smoked turkey.
I've also made this by piling the whole mess into
halves of pita bread, but if you can get good
whole-grain bread, that's even better.
Kathy in Bryan, TX
Servings: 1 sandwich
Kathy Pitts' Turkey & Cheese Sandwich Recipe brought to you by Recipe Ideas
Categories: Cheese; Poultry; Sandwich; Turkey
The History of Recipes
Written cooking instructions as an idea can be tracked way back into ancient history, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also tells us how the Roman cooks made use of a wide range of spices and herbs, including some familiar names for example thyme, fennel and parsley. Continuing our culinary historical journey, we have two interesting cookery books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich families of Europe tried to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. When we get to the 20th century, recipe books were increasing in popularity mostly as a result of higher levels of literacy, more leisure time and being a little richer. The TV revolution brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Kathy Pitts' Turkey & Cheese Sandwich recipe.
