1/3 cup inst. mashed potatoes, idahoan brand, or boiled
4 oz roast peppers, or pimientos
1 tsp onion powder
1/3 cup nutritional yeast
2 tbsp arrowroot
3 tbsp lemon juice
1 1/2 tsp bouillon, or imit. chicken base
Directions
Add all ingredients to a blender or food processer and blend until
smooth. Then add to sauce pan and heat on medium with continuous
stirring until barely boiling and sauce is thick and smooth. Serve
imeejetly, if not sooner.
Great on anything on which you'd use a cheese sauce or it's even
good by itself. If you reheat, first add a little water, stir, then
heat. : The original rcp calls for pimientos, but roast peppers give
it a much better flavor. : Modified after Ornish - I think. Jim K
RBFV65A :
D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.
1.80á
Servings: 4 servings
Cheese Sauce~ Sans Cheese~ Ff Recipe brought to you by Recipe Ideas
Categories: Cheese; Sauce
The History of Recipes
Recipes as a concept can be found back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further. In practice though, these, early cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius tells us how the ancient Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new tastes prompted an outbreak in books on cookery, many of which are now in private cookery archives. Over the succeeding few centuries, the rich families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a consequence, cooks and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking publications are in high demand, mostly due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Cheese Sauce~ Sans Cheese~ Ff recipe.
