10 oz (1) pkg brussel sprouts
16 oz (1)cn canned carrots, >OR<-
5 medium Carrots, sliced and cooked
1/2 cup Leamon Shaker Dressing
Directions
Cook brussels sprouts according to package directions until they are
crisp but tender; drain. Drain carrots and put them in a bowl; add
brussels sprouts and Lemon Shaker Dressing; mix well. Cover and
refrigerate 4-6 hours before using; stir occasionally.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g;
PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in
cooking brussels sprouts and from Lemon Shaker Dressing.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 5 nice folks
Brussels Sprouts And Carrot Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Vegetarian; Side Dishes
The History of Recipes
Academics have tracked the existence of recipes way back into distant history, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian describing 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. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks used many spices, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including rosemary and coriander. These new foods and tastes caused a torrent in publications on food, the majority of which are now in private collections. For the centuries that followed, the upper-class families of Europe strove to offer the most exotic meals, and consequentially the best cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes of the day. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Brussels Sprouts And Carrot Salad recipe.
