1/2 cup milk or cream
3 each large baking potatoes
1/2 cup sour cream
3/4 cup grated chedder cheese
1/4 cup finely minced onion
1/2 tsp worcestershire sauce
2 tbsp r/g sauce (see
1 each salt and pepper to taste
1 each chopped chives
Directions
Microwave potatoes for about 20 minutes. Retaining skins, scoop
potato from skins and whip with the rest of the ingredients until
smooth. Repack skins with the potato mix and serve. Garnish with
chopped chives.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not
brown). Add 2 tbsp of your favorite liquor (optional). Stir until
melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain
the pan juices of the bacon and chicken, and add to the sauce. Mix
well while reheating. Serve sauce with the baked chicken and enjoy!
Jeff Viets
Servings: 6 servings
Leslie's French Potatoes Recipe brought to you by Recipe Ideas
Categories: French; Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, in truth as far back into recorded history as the early Egyptians, and possibly even further. In practice though, these, early recipes were just simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay 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 making drinkers feel wonderful. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient cooks used a wide range of aromatic flavours, including some familiar names such as bay, fennel and asafoetida. Continuing our culinary historical journey, we find some books which were published in the 14th Century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food on the menus of the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, such as basil and rosemary. These new foods and spices caused an explosion in recipe publications, some of which are kept safe in academic collections. When we get to the twentieth century, cookbooks are greatly in demand as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Leslie's French Potatoes recipe.
