Ingredients
8 oz tomato sauce, 1 cn
2 tbsp catsup
4 tsp lemon juice
1 tsp onion, grated
1/4 tsp tobasco hot pepper sauce
1/2 tsp salt
1/4 cup blue cheese, crumbled
Directions
Combine all of the ingredients except the blue cheese together in a
blender container, cover, and blend until smooth. Add the blue cheese
and cover. Chill until serving time. Serve over crisp salad greens.
Makes 1 1/3 cups of dressing. 1 Tbls = 25 calories.
Servings: 4 servings
Low Calorie Blue Cheese Dressing Recipe brought to you by Recipe Ideas
Categories: Cheese; Diet; Healthy; Low Calorie; Salad
The History of Recipes
Food historians have tracked the existance of recipes far back into the distant past, in truth as far back into recorded history as ancient Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of clay tablets in ancient Sumerian which describe 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 people feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created a few documents which described recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also describes how the cooks of his times used a good variety of aromatic flavors, including some that we all recognise such as thyme, fennel and parsley. As our culinary historical trip moves on a few more years we find two interesting cookery books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that appears on menues today, but rather recipes for the types of meals served to the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as basil and coriander. These new herbs and spices caused an eruption in manuscripts on cooking, some of which are now in private libraries. Over the following few hundred years, the upper classes tried to lay on the most exotic meals, and as a result chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks were increasing in popularity mostly as a result of increased literacy, more spare time and having more disposable income. Like it or not, the introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Low Calorie Blue Cheese Dressing recipe.
