4 eggs hard cooked
3 oz cream cheese
1 tbsp worcestershire sauce
1 tbsp curry powder
1 dash cayenne pepper
3 dash tabasco sauce
1/4 tsp celery seeds
2 tbsp mayonnaise
1 salt
1 black pepper, ground
4 tbsp chutney chopped fine
Directions
Mash eggs with cheese. Add other ingredients, adding chutney last.
Chill. Serve as a dip. This keeps well in the refrigerator for
several weeks.
Original recipe from The Gasparilla Cookbook (received in May
cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by
Rick Weissgerber. [GEnie D.WEISSGERBE]
Servings: 1 servings
Chutney Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip
The History of Recipes
It is actually possible to trace the history of recipes way back into history, certainly as far into history as the ancient Egyptians, and potentially, even further back. However, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. This early Roman chef tells us how the cooks of his times used a wide range of herbs, including some that we all recognise like basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as basil and rosemary. These new herbs and spices led to a surge in manuscripts on food, most of which are kept safe in private collections. By the time we get to the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Chutney Dip recipe.
