2 ripe avocados
3 cup soy milk
4 oz canned green chilies
1 medium onion, chopped
1 salt and pepper, to taste
2 tbsp lemon juice
2 tbsp dry sherry
FOR GARNISH
1 chopped chilies -or-
1 fresh parsley
Directions
Cut the avocados in half and remove the pits. Scoop out the avocado
pulp and puree in a blender. Add the remaining ingredients except
garnish to the blender and puree until evenly smooth. Pour the
mixture into a serving bowl, garnish, nad serve immediately.
Preparation time: 10 minutes
Source: Home Cooking - by Linda McCartney and Peter Cox Typed for you
by Karen Mintzias
Servings: 4 servings
Linda Mccartney's Avocado & Green Chili Sou Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these early recipes were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are some tablets in the Sumerian language which show 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 wonderful. As our culinary historical trip moves on a few more years we find two recipe books published in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that is served today, but instead accounts of the types of meals enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including coriander, basil and rosemary. These new spices and herbs led to an eruption in cookery books, the majority of which are kept safe in private libraries. Over the following few hundred years, the families of Europe competed to offer the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Even so, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Linda Mccartney's Avocado & Green Chili Sou recipe.
