Ingredients
1 one box of your favorite
1 packaged macaroni and cheese
1 (with dry cheese)
1 one can, 14 1/2 oz, stewed
1 tomatoes
1 or
1 one can, 10 3/4 oz,
1 campbell's healthy request
1 cream of mushroom soup
1 and 1/2 cup skim milk.
Directions
Cook macaroni as directed on package. Drain and return to pot. Add
dry cheese and stewed tomatoes or soup & skim milk (do not use any
margarine or butter). Stir to combine. Pour into one quart baking
dish and sprinkle with dry bread crumbs. Bake 30 min. at 350 degrees
or until bubbling around edges.
Servings: 4 servings
Low-Fat Macaroni & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Pasta
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in fact as far back into history as the early Egyptians, and maybe further still. In practice though, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the Romans were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like basil, mint and asafoetida. Moving on, there were some books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the curry that appears on menues today, but rather descriptions of the types of meals served to the rich people of those days. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including rosemary and coriander. The introduction of these new tastes created an increase in manuscripts on cooking, some of which are now in academic collections. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and because of this the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications are greatly in demand due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Low Fat Macaroni & Cheese recipe.
