12 outside ribs celery, trimmed and cu, t into 3 lengths
1/2 cup part-skim ricotta
1/2 cup low-fat cottage cheese
2 oz crumbled blue cheese
1 dash tabasco or other hot sauce
Directions
Prepare the celery and place in a bowl of ice and water. Cover and
refrigerate until ready to serve.
In a food processor, puree the ricotta and cottage cheese until
smooth. Transfer to a small bowl. Add the crumbled blue cheese
mixture and a dash of Tabasco; stir until blended. Cover and
refrigerate until ready to serve.
At serving time, drain the celery and pat dry with paper towels.
Stuff each rib of celery with a rounded teaspoonful of the blue
cheese mixture and arrange on a platter.
Nutritional analysis per serving: 44 calories; 2 grams total fat; 4
grams protein; 2 grams carbohydrates; 7 milligrams cholesterol; 152
milligrams sodium.
Servings: 12 servings
Celery Stuffed With Blue Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Recipes as a concept can be found far back into antiquity, in fact as far back into recorded history as the early Egyptians, and maybe further still. Having said that, generally, these ancient recipes were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians is a series of ancient tablets in the Sumerian language 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 having made anyone who drank it feel `wonderful`. Later, we find a couple of interesting books which were published in the fourteenth century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of that period. For the centuries that followed, the powerful and rich houses competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Even so, it was during the 1800s that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cook books were in high demand, as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Celery Stuffed With Blue Cheese recipe.
