8 medium russet potatoes
1/4 cup non fat milk
1/2 cup non fat sour cream
1/8 cup parsley
1 tsp onion powder
1/2 tsp garlic powder
1 salt and pepper to taste
Directions
Boil potatoes until soft, drain, cube and mash in a large bowl. Add
all ingredients and mash together until well mixed. 1 % Fat
From: The Susan Powter Show - Jan 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson
Servings: 4 servings
Mashed Potatoes (Low Fat) Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Potato; Vegetable
The History of Recipes
It is possible to read the history of `recipes` back into the far past, in fact as far back as early Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show 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 blissful. As we move into Roman times around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius recounts how the Roman chefs used a good variety of aromatic flavors, including some familiar names such as bay, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as parsley and basil. These new herbs and spices created a torrent in manuscripts on food, the majority of which still exist in private collections. During the following few centuries, the upper-class families of the West competed to offer the most extravagent meals, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications were in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Mashed Potatoes (Low Fat) recipe.
