Ingredients
6 slice Bacon, crispy fried
1 1/2 cup Cold water
3 tbsp Flour
1 medium Onion
3 tbsp Sugar replacement
1/4 cup Vinegar
6 medium Potatoes, boiled sliced
Directions
Remove excess grease from bacon with paper towel. Break bacon into
small pieces. Blend cold water and flour. Pour into saucepan. Add
onion, sugar replacement, and vinegar. Heat, stirring, until
thickened. Add bacon and potatoes while still from boiling and frying.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 113
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 8 servings
German Potato Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Salads; Side Dishes; Vegetarian
The History of Recipes
We can track the history of meal recipes way back into history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, mostly, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to historians are a few tablets in Sumerian describing 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 anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius describes how the early Romans made use of a good variety of aromatic flavors, including a few you will know such as thyme, rue and asafoetida. During the following few hundred years, the rich and powerful families of the West competed to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down popular recipes of the day. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this German Potato Salad recipe.
