1/8 cup Water
1 1/2 lb Tomatoes, ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers, chopped
1/8 cup Fine corn meal
1/8 cup Dillweed, chopped dill weed;
1/8 Basil, chopped fresh
1/2 tbsp Sunflower seed butter
Directions
Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes.
Cover. Simmer for another 10 minutes; serve hot. 1/10 if
recipe(about 1/2 cup) (was for 10 servings, but change to 5 servings)
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g;
PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
FAT)
Source: Diabetes Forecast January 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 5 servings
Stewed Tomatoes Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Soups/Stews; Crockpot
The History of Recipes
Written cooking instructions as a concept can be tracked far back into history, in truth as far as the early Egyptians, and maybe further still. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Moving our culinary historical trip onwards, we find two interesting cookery books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is popular today, but rather accounts of the types of meals served to the rich and wealthy people of that time. Over the succeeding few centuries, the powerful and wealthy tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cook books were increasing in popularity due to more people being able to read, people having more leisure time and having more disposable income. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Stewed Tomatoes recipe.
