JOYCE BURTON, PDPP83A
2 tsp sesame oil
2 tsp peanut oil
1 cup scallions, chopped, cut into
1 1 pieces
1 tbsp fresh ginger, chopped
2 tbsp orange juice
1 tbsp rice wine vinegar
2 tsp low-sodium soy sauce
1/2 tsp granulated sugar
1/8 tsp oriental chili paste
1 (available at asian markets)
1 cup cooked corn, drained
1 medium red bell pepper, diced
1 medium yellow bell pepper
1 diced
1 cup chicory, coarsely chopped
8 oz cooked blk-eyed peas, drained
Directions
1. In small nonstick skillet, heat sesame and peanut oil; add
scallions and ginger. Cook, stirring frequently, 2 minutes. Remove
from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste;
set aside. 2. In large bowl, combine corn, peppers, chicory and
black-eyed peas. Add dressing; toss to mix well. Cover and
refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2
V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418
mg sod, 0 mg chol. Source: Weight Watchers Magazine, August, 1992.
Formtted by Joyce Burton ... PDPP83A.
Servings: 4 servings
Black-Eyed Pea-Corn Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Weight Watchers
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, these, ancient cookbooks were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few clay tablets in ancient 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 tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main course and desserts, a style of dining still practiced today. He also informs us how the Roman cooks made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, mint and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, such as parsley and basil. The introduction of these new culinary ideas was responsible for a torrent in books on cookery, many of which still exist in private collections. During the next few hundred years, the powerful and wealthy houses strove to serve the most exotic banquets, and as a result cooks and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Black Eyed Pea Corn Salad recipe.
