1/2 cup plain low-fat yogurt
1 tbsp salflower, =or=-
1 tbsp corn oil
2 tbsp white vinegar
1 pinch salt
1/8 tsp white pepper
1 cl garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp anchovy paste
1 dash red(cayenne)pepper
Directions
Excellent dressing for vegetables, pasta, fish, or salads.
Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors; adjust seasoning before serving. Makes
about 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg;
CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about 3/4 cup. 12
servings(1-tb each)
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 12 servings
Anchovy Yogurt Dressing Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood
The History of Recipes
Academics have tracked the existance of recipes far back into antiquity, certainly as far as the early Egyptians, and maybe even further. However, sadly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which show 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 drank it feel blissful. During Roman times around 25BC a roman called Apicius wrote some documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the Romans used many herbs, including some familiar names for example bay, mint and parsley. As our culinary historical trip moves on a few more years we find a couple of cookery books dating from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new herbs and spices prompted an increase in recipe publications, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful and wealthy houses competed to lay on the most exotic banquets, and as a result chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cook books are highly popular due to increased literacy, leisure time and having more money to spend. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Anchovy Yogurt Dressing recipe.
