Ingredients
14 1/2 oz chicken broth, can
1 cup broccoli, frozen, cut
1 cup mushrooms, fresh, sliced
1/2 cup onion, chopped
1 tbsp margarine
2 tbsp flour, all-purpose
13 1/2 oz evaporated skim milk, can
8 oz corn, whole kernal, drained
1 tbsp pimiento, chopped
1/4 tsp salt
1/8 tsp pepper
Directions
PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat,
2 mg chol., 477 Sodium
415 mg Potassium In a samll saucepan bring broth and broccoli to
boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set
aside. In a large saucepan cook mushrooms and onions in margarine
till tender. Stir in flour, salt, and pepper. Add milk all at once.
Cook and stir till bubbly. Cook and stir 1 minute more. Stir in
broccoli with broth, corn, and pimiento; heat through. BETTER HOMES
AND GARDENS
Servings: 6 servings
Chow-Down Chowder Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is possible to trace the history of meal recipes back into history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some stone 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 anyone who tried it feel `wonderful`. During Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including some that we all recognise for example bay, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, such as rosemary and coriander. These new spices and herbs was responsible for an increase in manuscripts on cookery, many of which are now in private cookery archives. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chow Down Chowder recipe.
