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
Experts have found proof that recipes existed back into history, in truth as far as pharonic Egypt, and maybe even further. However, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
During Roman times 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times used many herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in manuscripts on cookery, many of which are kept safe in private collections. When we get to the 20th century, cookery books are highly popular mostly as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Beef & Cheese Log recipe.
