10 asparagus spears
2 tbsp dijon mustard
1 tbsp reduced-calorie mayonnaise
10 slice bologna (large)
Directions
Trim the bottom end of the asparagus and blanch with boiling water.
Blend the mustard and mayonnaise in a small bowl. Divide and spread
the mustard mixture evenly on the large bologna slices. Wrap one
asparagus spear in each bologna slice. Place the slices in a single
layer on a round microwave platter or plate. Cover lightly with
paper towels.
With the microwave on MEDIUM, cook for 1 minute or until hot; rotate
the plate one-half turn after 30 seconds.
One Serving: Calories: 86 Carbohydrates: 2
Exchange: 1 high-fat meat
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown
Servings: 10 servings
Asparagus Wrap Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetable
The History of Recipes
Recipes as an idea can be traced back into distant history, in fact as far back into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. During the time of the Romans a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including some familiar names like thyme, rue and dill. Moving our culinary historical trip onwards, we have some books from the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is popular today, but instead accounts of the types of food cooked for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on cooking, many of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of Europe strove to serve the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the advent of the 20th century, cooking publications are starting to become popular as a result of better eduction, people having increased free time and being a little richer. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Asparagus Wrap recipe.
