3 cup Hot cooked oatmeal
1/4 cup Light brown sugar
1 tsp Cinnamon
1 medium To large apple, at room temp cut into small chunks
1/3 cup Raisins
2 tbsp Walnuts, or pecans, chopped
MMMMMPER SERVING
2 7/8 each *gm Total Fat
3/8 each *gm Sat Fat
171 each *Cals
4 each *gm Fiber
7 each *mg sodium
Directions
Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks,
raisins, and chopped nuts. Serve hot.
From One Meal At A Time by Martin Katahn
Food & Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993
A.ENGLISH [Al & DianeE] at 23:13 EDT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 6 servings
Family-Favorite Oatmeal (Lf) Recipe brought to you by Recipe Ideas
Categories: Diabetic; Low-Fat/Cal; Breakfast; Fruits
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which describe the preparation 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 and exhilarated. During the time of the Roman Empire a roman called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he tells us how the cooks of Roman times made use of many aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new spices and herbs prompted an eruption in recipe books, most of which are now in private collections. Over the following few hundred years, the upper classes competed to serve up the most exotic banquets, and because of this chefs and their recipes were at a premium. Even so, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Family Favorite Oatmeal (Lf) recipe.
