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
We can follow the history of meal recipes way back into the distant past, certainly as far into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old records were just primitive hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to experts are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs were skilled in the use of many different spices and herbs, including a few you will know for example bay, rue and parsley. Later, there are a couple of interesting recipe books published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is served today, but instead accounts of the types of food prepared for the nobility of that time. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab cooking, including spices like rosemary and coriander. The introduction of these new foods and spices created an explosion in books on cooking, the majority of which are kept safe in private cookery archives. For the centuries that followed, the powerful families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the 20th century, recipe books are in high demand, as a result of more people being able to read, people having increased free time and disposable income. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this California Pot Roast recipe.
