1 lb Yellow crookneck, =OR=-
1 lb Zucchini, OR-
1 lb Pattypan squash
1 tsp Margarine
2 tbsp Fresh lemon juici
1 tsp Fresh rosemary, chopped =OR=-
1/4 tsp Crushed dried rosemary
Directions
Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound
total, in half lengthwise. Brush with a mixture of margarine, fresh
lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches
source of heat, for 15 to 20 minutes, turning every few minutes,
until tender when pierced.
Food Exchanges per serving: FREE; CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g;
CHOl 0mg; SOD: 7mg;
Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D., &
Frances Tower Giedt.
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Grilled Summer Squash Recipe brought to you by Recipe Ideas
Categories: Diabetic; Side Dishes; Vegetables
The History of Recipes
Historians have found proof that recipes existed way back into distant history, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few 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 making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including some that we all recognise like basil, fennel and asafoetida. Closer to modern times, there were a couple of interesting recipe books which date from the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe publications, some of which are now in private collections. During the succeeding few hundred years, the upper-class families of the West competed with each other to lay on the most exotic banquets, and because of this cooks and their recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were in high demand, mostly due to higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Grilled Summer Squash recipe.
