Ingredients
1 large egg, separated
1 large egg white
1 dash salt
1 canned whole small green chili, dra, ined
3/4 oz shredded cheddar cheese
1 hot or medium salsa (opt)
Directions
1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray.
Set aside.
2. In a medium bowl, with electric mixer on high speed, beat egg
white and salt until stiff.
3. In a small bowl, lightly beat egg yolk; fold into egg whites.
Spread half the mixture in prepared dish. Open chile and place flat
on top; sprinkle with cheese. Spread remaining egg mixture on top to
make an even layer.
4. Bake until golden brown and center is set; 15-20 minutes. Serve
with salsa if desired.
Source: Weight Watchers Magazine, Feb. 1993
Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per
serving: 188 cal.
Servings: 1 servings
Baked Chile Relleno Ala Weight Watchers Recipe brought to you by Recipe Ideas
Categories: Mexican; Weight Watchers
The History of Recipes
It is quite possible to trace the history of recipes back into history, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the early Romans made use of many different aromatic flavours, including some that we all recognise like bay, mint and parsley. Closer to modern times, there are a couple of interesting books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas prompted an outbreak in manuscripts on cookery, many of which still exist in academic collections. During the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications are in great demand, mostly due to more people being able to read, people having increased spare time and disposable income. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Baked Chile Relleno Ala Weight Watchers recipe.
