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
We can follow the history of `recipes` back into antiquity, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few 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 having made people feel `blissful`. During Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. He also describes how the ancient cooks made use of many different herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. As our culinary historical trip moves on a few more years there are some recipe books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that we all know today, but rather accounts of the types of food enjoyed by the wealthy. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new tastes prompted an explosion in manuscripts on cookery, most of which still exist in private cookery archives. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Black Eyed Pea Corn Salad recipe.
