10 oz (1) pkg brussel sprouts
16 oz (1)cn canned carrots, >or<-
5 medium carrots, sliced and cooked
1/2 cup leamon shaker dressing
Directions
Cook brussels sprouts according to package directions until they are
crisp but tender; drain. Drain carrots and put them in a bowl; add
brussels sprouts and Lemon Shaker Dressing; mix well. Cover and
refrigerate 4-6 hours before using; stir occasionally.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g;
PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking
brussels sprouts and from Lemon Shaker Dressing.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'brion and her Meal-Master
Servings: 5 nice folks
Brussels Sprouts & Carrot Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salad; Vegetable
The History of Recipes
Food historians have traced the existence of recipes back into antiquity, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of a wide range of spices, including a few you will know like thyme, rue and dill. As our culinary historical trip moves on a few more years there are a couple of recipe books from the 1300s : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food cooked for the rich people of that time. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. These new foods and tastes prompted an outbreak in recipe publications, some of which still exist in private cookery archives. Over the following few hundred years, the wealthy families of the West competed to serve the best banquets, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking books were highly popular due to higher levels of literacy, more spare time and disposable income. The introduction of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Brussels Sprouts & Carrot Salad recipe.
