Ingredients
Vegetable cooking spray
1/2 cup Green peppers, chopped
3 tbsp Onion, chopped
3/4 cup Fresh mushrooms, sliced
1 1/2 cup Tomato juice
2 tbsp Water
1 tsp Cornstarch
1/4 tsp Dried whole thyme
Directions
Coat a medium skillet with cooking spray; place over low heat until
hot. Add green pepper and onion; saute 2 to 3 mins or until tender.
Remove from heat, and add mushrooms and tomato juice. Combine
remaining ingredients, stirring to blend; add to skillet, and bring
to a boil. Boil sauce, stirring constantly, 1 min or until thickened
and bubbly. Serve hot.
From: All New Cookbook For Diabetics and Their Families
Yield (sauce only): 2 cups; Each serving amount: 1/3 cup Exchanges: 1
Vegetable; Chol: 0 mg; Calories: 26 Carbo: 5 gm; Protein: 1 gm; Fat:
Tr.; Fiber: Tr.; Sodium: 161mg
Reformated for you and yours via Nancy O'brion and her Meal-Master.
(From Jungle.Boy via GEnie)
Servings: 2 c of 1/3 c
Creole Sauce Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sauces
The History of Recipes
Academics have tracked the existence of recipes back into the far past, certainly as far back into history as the Egyptians, and possibly even further than that. Having said that, sadly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of stone tablets in Sumerian 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`. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also tells us how the Romans made use of many different aromatic flavours, including some familiar names like bay, mint and asafoetida. Continuing our culinary historical journey, there are two interesting books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of food eaten by the rich people of those days. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including coriander, parsley, and rosemary. These new herbs and spices prompted an eruption in cookery books, some of which still exist in private libraries. Over the succeeding few hundred years, the wealthy families of the West competed with each other to serve the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking books were in high demand, mostly due to more people being able to read, people having more spare time and having more money to spend. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Creole Sauce recipe.
