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
Recipes as a concept can be found way back into antiquity, in truth as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that is, these, early recipes were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in ancient Sumerian describing 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 drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans were skilled in the use of many different herbs and spices, including some that we all recognise like thyme, fennel and asafoetida. As we move on, there are two interesting recipe books from the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but rather accounts of the types of food on the tables of the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in manuscripts on cookery, the majority of which still exist in private libraries. By the time we get to the 1900s, recipe publications are increasing in popularity due to better eduction, more spare time and having more disposable income. The arrival of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this 10. Appetizer Sandwiches_ recipe.
