Alfredo-Style Sauce Recipe


Ingredients

2 cup nonfat cottage cheese
3 tbsp freshly grated parmesan
1 cheese
2 tbsp butter buds=ae powdered
1 butter substitute -- or
1 othe=


Directions

1/2 cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2
teaspoon dried basil 1/4 teaspoon freshly ground black pepper
cayenne ~- to taste

Combine all ingredients in container of an electric blender; process
until smooth, stopping once to scrape down sides. Pour into a small
saucepan; cook sauce over low heat, stirring constantly, until
thoroughly heated.

Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g
saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g,
Fiber 0g, Protein 13.1g.

NOTE: The above nutrition information was based on this recipe making
6 servings, but in reality normal humans won't be able to get more
than 4 main-course servings out of this at best.

Recipe By : ??? (posted by HS.Roch811sd@xerox.com)

From: Ladies Home Journal- August 1991


Servings: 4 servings

 

 

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Categories: Sauce


The History of Recipes

Historians have found proof that recipes existed back into antiquity, at least as far back into history as the early Egyptians, and quite possibly further than that. In practice though, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

Interestingly, the oldest recipe found, according to academics are some stone tablets in Sumerian 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 making those who drank it feel exhilarated and blissful.

Closer to modern times, there are some recipe books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is served today, but instead descriptions of the types of food on the tables of the upper classes of that time.

During the succeeding few hundred years, the wealthy families of the West competed with each other to offer the best banquets, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing the recipes of their peers.

By the arrival of the 1900s, cooking books were in great demand, due to increased literacy, people having increased free time and having more disposable income.

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