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
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, at least as far back as the early Egyptians, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving on, we find two recipe books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is popular today, but instead descriptions of the types of food on the tables of the upper classes of that period. During the next few hundred years, the families of Europe competed to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, cookbooks were in great demand, due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Champagne Thanksgiving recipe.
