2 loaves white bread
2 can oriental broth
1 bag vegetable cole slaw
2 large onions -- sliced
1/2 tsp seasonings -- sage, garlic
1 cayenne
10 oz bag frozen spinach-chopped
10 oz bag frozen chopped broccoli
2/3 cup nonfat blu cheese dressing
1 oz nonfat cream cheese
12 large mushroom caps
Directions
Make a basic bread dressing using 2-3 loaves of light bread, 2-3 cans
of fat free Oriental Broth, sage, garlic, curry powder, cayenne, lots
of onions, a bag of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and any other
seasonings you would like. Pu t it in roasting pan.
Mix 10 o ounce package of thawed (frozen) chopped broccoli with 2/3
cup fat free blue cheese or roquefort salad dressing, into which one
ounce of nonfat creamed cheese has been blended. Remove the stems
from large button mushrooms (add to the stuffing), turn the mushrooms
bottom-up, and fill each mushroom with the broccoli mix.
Bake the mushrooms on top of the turkeyless dressing, about one hour
at 375 degrees. Serve it with a big tossed salad, peas with baby
potatoes, and all the Champagne you can drink
Recipe By :
From: Paulsbluff@centuryinter.Net Date: Wed, 30 Oct 96 22:37:40
Gmt
Servings: 8 servings
Champagne Thanksgiving Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Holiday; Pork
The History of Recipes
Historians have proved the existence of recipes way back into history, in truth as far as early Egypt, and maybe further still. Interesting though that is, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. He also informs us how the ancient Romans were skilled in the use of a good variety of spices, including some that we all recognise for example bay, fennel and dill. Over the next few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. However, it was during the 19th century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cookery publications are increasing in popularity mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Champagne Thanksgiving recipe.
