Ingredients
1 cup Skin milk
2 Pitted dates, chopped
1/8 tsp Salt
2 tbsp Uncooked farina
1/4 tsp Vanilla extract
1 tsp Margarine, reduced-calorie
Sugar Substitute to equal 2 tb sugar
1/8 tsp Grd cinnamon
Directions
Combine milk, dates, and salt in a small saucepan; bring to a boil.
Gradually stir in farina and vanilla. Reduce and simmer, stirring
constantly, 2-3 mins or until thickened. Remove from heat; add
margarine and sugar substitute, stirring until margarine melts. Spoon
mixture into a hot serving bowl, and sprinkle with cinnamon. Serve
hot.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1/2 cup
Exchanges: 1 Starch; Chol: 1 mg; Calories: 71; Carbo: 12 gm Protein:
3 gm; Fat: 1 gm; Fiber: Tr.; Sodium: 112 mg
Reformated for you and yours via Nancy O'brion and her Meal-Master
(From Jungle.Boy via GEnie)
Servings: 3 servings
Farina And Fruit Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breakfast; Nuts/Grains
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into history, at least as far into history as ancient Egypt, and potentially, even further back. In practice though, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian describing the making 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 tried it feel exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans made use of many aromatic flavors, including some familiar names such as thyme, rue and parsley. During the next few hundred years, the powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially the best cooks and their recipe collections increased in prestige. However, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Farina And Fruit recipe.
