2 lb brussel sprouts, washed
1 water, salted
1 tsp soy sauce
1/2 tsp seasoned salt
1 tbsp butter (or marg.)
5 oz water chestnuts, drain/slice
Directions
Simmer brussel sprouts, covered, in a small amount of salted water for
about 8 to 10 minutes or until tender; drain. Add other ingredients
and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
Servings: 6 servings
Brussel Sprout Oriental Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
We can trace the history of `recipes` back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian which recount 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and parsley. Later on, there were two interesting cookery books dating from the 1300s - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is served today, but instead recipes for the types of food enjoyed by the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices caused an explosion in books on cooking, the majority of which are kept safe in private collections. By the time we get to the 20th century, cookery publications are increasing in popularity mostly due to higher levels of literacy, increased leisure time and having more money. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Brussel Sprout Oriental recipe.
