1 cup wishbone italian dressing
1 or robusto italian or lite
1 italian (divided)
4 each chicken breast halves (2 lb)
4 each ears fresh corn (or frozen
1 ears of corn, thawed)
2 each large ripe tomatoes, halved
1 crosswise
Directions
In shallow dish, pour 1/2 cup dressing over chicken. In another dish,
pour remaining dressing over corn and tomatoes. Marinate both,
covered, in refrigerator at least 3 hours or overnight, turning
occasionally. Remove chicken and vegetables, reserving marinades.
Grill or broil chicken and corn 20 minutes or until chicken is done,
turning and basting with marinades. Arrange tomatoes, cut-side up, on
grill or broiler pan. Grill 10 minutes, frequently basting.
From: Wish-Bone advertisement, July 1994, Reader's Digest
Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
Servings: 4 servings
Beachside Bbq Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
Written recipes as a concept can be traced way back into history, in truth as far as the Egyptians, and possibly even further than that. In practice though, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in 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 those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a very modern way of dining. He also describes how the Roman cooks made use of many aromatic flavours, including a few you will know such as basil, mint and dill. Continuing our culinary historical journey, there were two interesting cookery books from the 14th Century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that we all know today, but rather recipes for the types of food enjoyed by the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes prompted an increase in manuscripts on food, the majority of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe tried to lay on the best banquets, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications are increasing in popularity due to higher levels of literacy, more free time and being a little richer. The TV revolution brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beachside Bbq recipe.
