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
It is actually possible to trace the history of recipes way back into the far past, at least as far back as ancient Egypt, and potentially, even further back. However, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the preparation 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 drank it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius tells us how the Roman cooks used a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. As we move on, we have two recipe books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that we all know today, but rather descriptions of the types of meals on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like parsley and basil. These new herbs and spices led to an eruption in manuscripts on cooking, the majority of which still exist in academic collections. By the advent of the 20th century, cooking books are in great demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer. The revolution that is television brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this 10. Appetizer Sandwiches_ recipe.
