1 cheesy dipping sauce (below)
1/4 cup mustard
6 garden vegetable-flavored flour tor, tillas ( 8dia.)
3/4 lb thinly sliced cooked roast beef
1 cup lightly packed spinach leaves
1 medium bell pepper, cut into strips
1 cheesy dipping sauce:
1 jar (16 oz.) process cheese spread
2 tbsp milk
4 medium green onions, sliced (1/2 c)
Directions
Prepare cheesy dipping sauce.
Spread 2 ts. mustard over each tortilla. Top with roast beef,
spinach and bell pepper.
Roll up tortillas. Serve with sauce. 6 servings.
Cheesy Dipping Sauce: Heat cheese spread and milk in 1 1/2 quart
saucepan over medium heat, stirring constantly, until smooth. Stir in
onions. Serve warm. Typed in MMFormat by cjhartlin@msn.com Source:
Betty Crocker
Servings: 6 servings
Cheesy Roast Beef Wraps Recipe brought to you by Recipe Ideas
Categories: Cheese; Meat
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, certainly as far as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language 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 anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius describes how the ancient Romans used a good variety of aromatic flavours, including some that we all recognise like bay, mint and dill. As our culinary historical trip moves to more modern times we have two recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the upper classes of that period. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and basil. These new herbs and spices led to a surge in books on cookery, many of which still exist in private cookery archives. When we get to the 1900s, cooking books are in great demand, due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Cheesy Roast Beef Wraps recipe.
