4 english muffins
8 oz pizza sauce
1/2 cup onions, finely chopped
8 green pepper rings, quartered
16 slice pepperoni, cut in half
1 cup mozzarella cheese, shredded
Directions
Split the muffins in half and toast them in the toaster. Spread the
pizza sauce on both halves of the muffins. Top with the onions. Cut
each muffin half into four pieces.
Place the eight muffin pieces in a circle around the edge of a paper
plate (four plates will be used). Lay one-quarter section of the
green pepper on top of each muffin piece. Place one-half slice of the
pepperoni on top of each muffin piece. Top evenly with the
mozzarella cheese.
Place each plate, uncovered, in the microwave, and cook on HIGH for 1
minute; rotate each plate one-half turn after 30 seconds.
Yield: 32 servings
One Serving: Calories: 45 Carbohydrates: 3
Exchange: 1/4 bread; 1/3 medium-fat meat
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown
Servings: 2 servings
Bite-Size Pepperoni Pizza Recipe brought to you by Recipe Ideas
Categories: Diabetic; Italian; Pasta; Pizza
The History of Recipes
Written cooking instructions as a concept can be tracked back into history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times made use of a good variety of spices, including a few you will know for example basil, rue and asafoetida. Moving our culinary historical trip onwards, there are two books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food on the menues of the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the holy lands, including parsley and basil. These new culinary innovations created an explosion in recipe publications, most of which still exist in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes of the day. When we get to the 20th century, recipe publications are starting to become popular as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Bite Size Pepperoni Pizza recipe.
