Ingredients
1 tbsp salad dressing (mayonnaise)
3 oz cream cheese, softened
4 oz natural sharp cheddar cheese - fine, ly shredded
3 oz chopped pressed beef - finely chopp, ed
1/2 cup pecans, finely chopped
Directions
Mix salad dressing with softened cream cheese. Add Cheddar cheese and
beef. Mix well. Shape into a 10-inch log. Roll in pecans. Wrap in
waxed paper. Chill. Serve sliced with assorted crisp crackers.
Makes 40 1/4-inch slices
Calories per 1/4-inch slice without crackers: About 35
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Servings: 1 10" log
Beef & Cheese Log Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beef; Cheese; Meat
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into ancient history, at least as far as pharonic Egypt, and maybe even further. Interesting though that maybe, these, ancient cook books were just simple pictorial instructions for food preparation.
Interestingly, the oldest recipe found, according to academics are some clay tablets in Sumerian describing the baking 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 `blissful`. As we move into The time of the romans 25BC a man called Apicius created a number of scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few you will know like thyme, fennel and asafoetida. Closer to modern times, we have two interesting books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, most of which are now in private libraries. During the succeeding few centuries, the rich families of the West competed with each other to serve the most extravagent meals, and as a result chefs and their collection of recipes were at a premium. Even so, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cooking publications were in high demand, mostly as a result of increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Beef & Cheese Log recipe.
