1/3 cup grated parmesan cheese
1/4 cup sesame seeds
2 tbsp paprika
1 tbsp poppy seeds
1 tsp 1 chicken bouillon cube
2 tsp dried parsley
1 tsp onion flakes
1 tsp garlic powder
1 tsp celery seed
1/2 tsp salt
1/2 tsp pepper
Directions
Crush bouillon cube into fine powder, put in screw-top jar. Add
remaining ingredients and shake until well mixed.
Store in refrigerator for up to 4 months.
May be used on fish, meat, stews, casseroles, salads, vegetables.
Makes 1 cup (24 servings) 1 serving = 2 Teaspoons 1 extra choice, 1 g
protein, 1 g fat, 50 kilojoules,
13 calories
Recipe posted by: Jane Knox Via: RFIX_S 09-28-1994
Servings: 24 servings
All Purpose Spice Mix Recipe brought to you by Recipe Ideas
Categories: Cheese; Poultry; Soup; Soup And Stew; Spice Mix
The History of Recipes
It is possible to read the history of `recipes` back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which show 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times made use of many herbs, including some that we all recognise like bay, rue and asafoetida. Later, there are a couple of interesting cookery books published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is popular today, but instead accounts of the types of food on the menues of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including spices like coriander, basil and rosemary. These new foods and tastes prompted an increase in recipe books, many of which are kept safe in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, recipe publications are increasing in popularity as a result of increased literacy, people having increased spare time and having more money to spend. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this All Purpose Spice Mix recipe.
