Macaroni, Cheese And Tomatoes Recipe

Ingredients

1/2 cup Elbow macaroni
1 cup Canned tomatoes or sauce
1/4 tsp Basil or dillweed
1/4 tsp Prepared mustard
1 pinch Pepper
1/2 cup Shredded Cheddar cheese
1 tbsp Crushed cornflakes


Directions

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.


Servings: 2 servings

 

 

Macaroni, Cheese And Tomatoes Recipe brought to you by Recipe Ideas


Categories: Diabetic; Vegetarian; Cheese


The History of Recipes

It is quite possible to follow the history of recipes way back into antiquity, at least as far as the early Egyptians, and possibly even further than that. However, mostly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing food.

In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of clay tablets in the Sumerian language 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 making people feel blissful and exhilarated.

Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida.

For the centuries that followed, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes that were being prepared for the better households.

By the time we get to the 20th century, cookery books were in high demand, due to higher levels of literacy, people having more spare time and a general increase in wealth.

The introduction of the TV brings us cooking programs and the spin-off recipe books.

And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our web site.

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