Ingredients
4 lb beef rump
2 tbsp flour
1 tsp salt
1/16 tsp pepper
1 tbsp oil
1 onion, chopped fine;
2 carrots, sliced
1 tbsp worchetershire sauce
1 cup water
1 sugar substitite equivalant 1/2 c
Directions
Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES
Source: Recipes for Diabetics by Billie Little and Penny L. Thourup
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 20 servings
California Pot Roast Recipe brought to you by Recipe Ideas
Categories: Diabetic; 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 back as early Egypt, and maybe further still. Interesting though that is, mostly, these early cook books were just very simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in Sumerian 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 having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also tells us how the Roman cooks were skilled in the use of many herbs and spices, including some that we all recognise such as basil, fennel and dill. During the succeeding few centuries, the rich families of the West competed to offer the most exotic meals, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this California Pot Roast recipe.
