8 Potato
8 tbsp Oil
1 1/2 cup Sour half and half
1 1/2 cup Salt
1/8 tsp Pepper
2 tbsp Chives, snipped
Directions
Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES
Source: Recipes for Diabetics by Billie Little
Brought to you and yours by Nancy O'Brion and her Meal-Master
Servings: 8 sweet ones
Baked Potatoes, Stuffed Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
We can read the history of written recipes far back into the far past, at least as far back into history as ancient Egypt, and possibly even further. However, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of ancient 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 making people feel exhilarated. During the time of the Roman Empire a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, entrees and dessert, something we still use today. Aspicius tells us how the Roman cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years we find two books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food served to the rich people of the time. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in publications on food, most of which still exist in private libraries. Over the following few hundred years, the upper classes strove to lay on the most exotic meals, and because of this cooks and their recipes were much in demand. However, it was during the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the 20th century, cookbooks were starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more disposable income. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Baked Potatoes, Stuffed recipe.
