6 large Potatoes, quartered
6 medium Onions, quartered
1/3 cup Vegetable oil
1 tsp Black pepper
1 tbsp Fresh parsley, chopped
1 tbsp Fresh basil, chopped
1 tsp Fresh marjoram, chopped
Directions
Preheat oven to 375F. Place potatoes & onions in shallow roasting
pan. Combine oil & herbs & pour over the vegetables. Toss & bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
"The Hamilton Spectator", May 26, 1993
Reposted 4 you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Oven-Roasted Potatoes And Onions Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Vegetarian; Side Dishes
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these ancient recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language 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 those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including a few you will know such as bay, mint and parsley. During the next few hundred years, the rich families of Europe strove to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it was during the 1800s that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe books were greatly in demand as a result of more people being able to read, increased leisure time and having more money to spend. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Oven Roasted Potatoes And Onions recipe.
