Ingredients
1 lb velveeta cheese
1 small can
1 small onion
3 tbsp jalapeno peppers -- to
1 taste
1 hormel chili (no beans)
Directions
Preheat oven to 350 F. Cut cheese into chunks; mix in chili. Chop
onion finely; add to cheese. Chop pepper finely; add to mixture and
mix well. Bake until cheese starts to melt. Mix; return to oven. Bake
until all cheese is melted.
Recipe By : Marge Gest
From: Ladies Home Journal- August 1991
Servings: 1 servings
Al's Cheese Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians are some stone tablets in the Sumerian language 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 having made anyone who tried it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is popular today, but instead descriptions of the types of meals on the tables of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like parsley and basil. The introduction of these new tastes prompted an explosion in manuscripts on cookery, many of which are kept safe in private collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cookery books were in great demand, as a result of more people being able to read, people having increased free time and having more money to spend. The introduction of television brings us TV cookery programs 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 everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Al's Cheese Dip recipe.
