Ingredients
8 each tortillas (corn or flour but
1 cooking oil or shortening
2 cup cowboy chili or canned refri
1 cup texas red or original san an
1 shredded lettuce
1 each recipe of guacamole
1 chopped tomatoes
Directions
Fat grams per serving: Approx. Cook Time: 40 M Heat
1/2 inch oil or shortening in frypan, then fry tortillas until crisp.
Spread 1/4 cup heated Cowpoke Chili or refried beans on each; top
with 2 tablespoons heated Texas Red or Original San Antone Chili. Top
with shredded lettuce. Spoon on 1/4 cup guacamole and sprinkle with
chopped tomatoes.* Makes four servings. From "Famouse Chili Recipes
from Marlboro Country". *Sometimes I sprinkle a little grated Cheddar
or Monterey Jack cheese on top of this or if I don't have any
guacamole handy I use a little more cheese.
Servings: 4 servings
Chili Tostados Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, in fact as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to historians is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and dessert, something we still use today. Additionally, he tells us how the Romans used many different aromatic flavors, including a few you will know such as basil, rue and parsley. Later on, there were a couple of interesting recipe books dating from the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas was responsible for a surge in recipe publications, most of which are kept safe in private libraries. For the centuries that followed, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications are in high demand, mostly due to more people being able to read, people having more leisure time and having more money. The introduction of the TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Tostados recipe.
