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 transcribed cooking instructions back into distant history, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe 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`. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later on, there are two recipe books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of meals on the menues of the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back many foods and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new tastes created a torrent in recipe books, the majority of which are kept safe in private cookery archives. For the next few years, the wealthy families of the West competed to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cooking books were in great demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Macaroni, Cheese And Tomatoes recipe.
