MMMMMBETTY'S BUTTER
1 cup Whipped butter, softened
1 cup Polyunsaturated oil, such as safflower, sunflower seed, corn, vegetable, walnut or a combination
MMMMMHERB BUTTER
Blend with dill,mustard, garlic, gingerroot, chives or other herbs
For a small amount, just combine
1 tbsp Butter WITH
1 tbsp Oil, melt in a saucepan
Directions
Place ingredients in a blender or a food processor fitted with the
metal blade. Process unitl mixed. Place in a plastic container;
store in freezer. Makes 2 cups.
Food Exchange per serving: 1 FAT EXCHANGE CAL: 34; CHO: 0g; PRO: 0g;
SOD: 14mg; FAT: 4g;
Source: Light and Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 32 servings
Betty's Butter & Herb Butter Recipe brought to you by Recipe Ideas
Categories: Diabetic; Spreads
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into antiquity, in truth as far back into history as ancient Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During Roman times 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. He also informs us how the Romans made use of a good variety of spices, including many that are still in use today like bay, mint and asafoetida. Closer to modern times, we find a couple of interesting books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food enjoyed by the nobility of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from the East, including basil and coriander. The introduction of these new culinary ideas led to a surge in publications on food, the majority of which are kept safe in academic collections. During the succeeding few centuries, the powerful and wealthy competed with each other to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were at a premium. However, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks are in great demand, as a result of increased literacy, people having more spare time and having more disposable income. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Betty's Butter & Herb Butter recipe.
