2 cup macaroni, cooked
2 tbsp margarine
2 cup skimmed milk
2 tsp parsley
1/2 tsp pepper
1/3 cup bread crumbs
1 onion, chopped
1/4 cup flour
2 tsp dill weed
1/8 tsp garlic powder
2 cup low fat cottage cheese
1 pinch paprika
Directions
Preheat oven 350F. Saute onions in margarine, add flour. Stir in
milk, little at a time until thick. Add spices. Add cheese. Add
macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45
minutes.
Servings: 5 servings
Low Cal Macaroni Bake Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Calorie; Pasta
The History of Recipes
We can trace the history of `recipes` far back into ancient history, in fact as far back as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into appetizers, main meal and desserts, something we still use today. This early Roman chef describes how the Roman cooks made use of many aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Continuing our culinary historical journey, we have some interesting books which were published in the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food eaten by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new foods and spices created an explosion in books on cooking, most of which still exist in private collections. Over the succeeding few hundred years, the rich families of Europe strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications are greatly in demand as a result of more people being able to read, people having more leisure time and having more money to spend. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Low Cal Macaroni Bake recipe.
