Ingredients
20 slice thin white bread
4 oz blue cheese
8 oz cream cheese
1 egg
20 spears canned asparagus drained
1/2 cup melted butter
Directions
Trim crusts from bread and flatten with a rolling pin. Blend cheeses
and egg to a workable consistency and spread evenly on each slice of
bread. Place an asparagus spear on each slice and roll up. Dip in
melted butter to coat thoroughly. Place on cookie sheet and freeze.
When firmly frozen, slice into bite size pieces. (If freezing for a
future date, place bite size pieces in a freezer bag - do not defrost
to cook) Place on cookie sheet and bake at 400 F for 20 min.
Recipe By : The Junior League of Portland, Maine
Servings: 15 servings
Asparagus & Feta Canapes Recipe brought to you by Recipe Ideas
Categories: Appetizer; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, in truth as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian describing 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 people feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are two interesting cookery books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals eaten by the nobility of those days. In the 15th century, the Crusaders brought back many new foods and herbs from the holy land, such as coriander, basil and rosemary. These new spices and herbs was responsible for a surge in recipe books, the majority of which still exist in private cookery archives. Over the next few centuries, the powerful families of Europe tried to lay on the most extravagent meals, and consequentially cooks and their recipes were much in demand. Even so, it was during the 1800s that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes of the day. By the arrival of the twentieth century, recipe publications were increasing in popularity mostly as a result of better eduction, more free time and having more money. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Asparagus & Feta Canapes recipe.
