16 oz low-fat cottage cheese
1 cup canned kernel corn
6 oz shredded, reduced fat cheddar chees, e
1/4 cup sliced green onions
2 tbsp chopped fresh cilantro
1/4 tsp mexican seasoning
6 flour tortillas (6)
1/2 cup salsa
Directions
Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6
ingredients but reserve 1/2 cup cheddar cheese Spoon about 1/2 cup of
mixture down center of each tortilla Roll and arrange seam side down
in baking dish Top with salsa and remaining 1/2 cup cheddar cheese
Bake at 350 for 30 minutes
Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg
cholesterol, 29 g carbohydrate, 560 mg sodium each
Food & Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993
D.CROZIER2 [Chiang-StL] at 00:17 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 6 servings
Cheese & Corn Tortillas Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Corn; Mexican
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, certainly as far back into history as early Egypt, and possibly even further. Interesting though that maybe, these, old cook books were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian 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 people feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times made use of many different aromatic flavours, including many that are still in use today such as basil, fennel and dill. Moving on, there were a couple of recipe books which were published in the 1300s - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that appears on menues today, but rather accounts of the types of food served to the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe publications, some of which are now in private cookery archives. By the advent of the 1900s, cookery books are highly popular mostly as a result of better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Cheese & Corn Tortillas recipe.
