1 no ingredients
Directions
4 c beans -- cooked
1/2 c onion -- minced
4 oz green chili peppers --
: canned diced
2 TB vinegar -- cider preferred
1/2 ts salt
1 ds tobasco sauce
1 ts cumin powder
1 ts oregano -- crushed, dried
1 ts garlic powder
1 ts chili powder
2 c grated cheese
drain freshly cooked hot beans and toss into food processor with
remaining ingredients. Process until cheese is melted and mixture is
smooth. Taste, adding additional vinegar and or seasoning to taste.
Serve hot with chips or tortillas.
Serves well in a cock pot or bean pot heated in an oven at 350
degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip
warm longer.
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois.
Variations by Vaughan "Whole Foods for the Whole Family", La Leche
League International Cookbook ISBN 0-912500-09-3
Recipe By : also called "Somethings Wrong With This)
From: Date:
Servings: 1 servings
Bean Dip (Based On La Leche League Internatio Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these old recipes were just simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics 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 making people feel `exhilarated, wonderful and blissful`. Closer to modern times, there are a couple of cookery books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that appears on menues today, but instead descriptions of the types of meals on the tables of the nobility of that time. During the succeeding few centuries, the powerful families of Wesstern Europe competed to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bean Dip (Based On La Leche League Internatio recipe.
