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
Written cooking instructions as an idea can be found far back into antiquity, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian describing 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 people feel `wonderful`. Moving our culinary historical trip onwards, we find a couple of recipe books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food eaten by the rich and wealthy people of the period. Over the next few hundred years, the powerful and wealthy houses competed to serve the most exotic meals, and as a consequence, cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are highly popular mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Brussels Sprouts & Carrot Salad recipe.
