2/3 cup canned low-sodium chicken
1 broth, undiluted
1/4 cup white wine vinegar
1 (2-ounce) jar diced pimiento
1 drained
1 tbsp dried italian seasoning
2 tbsp lemon juice
2 tsp sugar
2 tsp dijon mustard
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
Directions
Combine all ingredients in a jar; cover tightly and shake vigorously
to blend. Shake well before serving.
Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G)
Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG
I had some modifications: I omitted the celery (Yuck!) I omitted the
pepperoncini peppers (Yuck!) I doubled the artichoke hearts (Yum!!) I
used large mushrooms sliced, since there weren't small ones at the
store I had no Italian seasoning, so I used about a tablespoon of
oregano and a tablespoon of basil, and it worked out fine. I
increased the olive oil by about a teaspoon.
You could use a light cheese tortellini or a different type of
tortellini, or even bow-tie pasta or something, to lessen the fat
content. This tasted the best after it had marinated for about 2 days.
Recipe taken from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh
and modified by Valerie Goldstein
To be used with the Party Antipasto recipe. The nutritional info
includes that recipe also. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On
TUE, 31 OCT 1995 151630 GMT
Servings: 1 servings
Antipasto Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Appetizer; Sauce
The History of Recipes
Historians have traced the existance of recipes back into antiquity, in fact as far into history as early Egypt, and potentially, even further back. In practice though, mostly, these old cookbooks were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which show 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 drinkers feel blissful and exhilarated. As our culinary historical trip moves on a few more years there are some interesting books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are not about the indian curry that we all know today, but instead accounts of the types of meals cooked for the upper classes of that time. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for a torrent in recipe books, the majority of which are now in private cookery archives. Over the following few hundred years, the powerful families of Europe strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. However, it was during the nineteenth century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Antipasto Vinaigrette recipe.
