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
It is actually possible to trace the history of recipes way back into antiquity, certainly as far back as early Egypt, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to academics 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 making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient chefs made use of many different aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and dill. As we move on, there were two interesting books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is served today, but instead recipes for the types of food enjoyed by the rich. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the East, including spices such as coriander, basil and rosemary. These new culinary innovations created an outbreak in books on cooking, the majority of which are kept safe in private collections. By the time we get to the 1900s, cookery books were in high demand, mostly as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Creole Sauce recipe.
