1 can asparagus (long stems)
1 loaf
1 butter
1 mayonaise
1 salt and pepper
1 good square white bread
Directions
carefully remove asparagas spears from tin, spread on towel to drain
for at least two hours ;(if some are very "fat" split in half.
remove crusts from bread
carefully spread each square with butter, and then spread carefully
and generously with mayonaise.
take a spear and put diagonal on bread - sprinkle generously with S &
P
roll from corner to make a tube. I then cut the tube in half to make
smaller portions - your choice
pile in bowl or on plate, cover with aluminum foil (putting in
Tupperware doesn't seem to have the same effect, who knows why)
Refrigerate for several hours.
Remove from frig at least 1/2 hour before serving.
So - easy right - make it in the morning - and the 1/2 hour out of
frig is while you're driving to the party ... every party I took
these two they were the first thing gone, men, kids, everyone said,
these are weird, humm but good!
Recipe By :
From: Gatech!prism!gt6787a (Czerwinski,
Servings: 1 servings
10. Appetizer Sandwiches: Recipe brought to you by Recipe Ideas
Categories: Appetizer; Sandwich
The History of Recipes
We can trace the history of `recipes` far back into the far past, in fact as far back into history as early Egypt, and maybe further still. In practice though, these, ancient records were just basic pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to historians is a series of tablets in Sumerian 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 making people feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs were skilled in the use of many herbs and spices, including many that are still in use today like thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes prompted a torrent in books on cookery, many of which are now in private collections. For the next few years, the powerful and rich strove to serve up the most extravagent meals, and as a result the best cooks and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookbooks are greatly in demand mostly as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this 10. Appetizer Sandwiches_ recipe.
