Ingredients
1 cup plain low-fat yogurt
2 tsp grated orange zest
2 tsp grated lemon zest
2 tbsp raspberry vinegar =or=-
2 tbsp apple cider vinegar
1 tbsp orange juice concentrate, frozen
3 tbsp poppy seed
Directions
In a small bowl, combine all ingredients and stir until well blended.
Chill before serving to develop taste. Makes about 1 1/4 cup. 20
servings (1 tablespoon). Serve over fresh fruit or fruits and
vegetables salads. Food Exchange per serving: FREE; CAL: 13; CHO:
0mg; CHO: 1g; CAR: 1g; PRO: 1g; SOD: 9gm; FAT: 1g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master.
Servings: 20 servings
Poppy Seed Sauce Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sauce
The History of Recipes
We can follow the history of meal recipes back into antiquity, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, these, ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he tells us how the cooks of his times used a wide range of spices and herbs, including many that are still in use today like thyme, rue and asafoetida. Later, there are a couple of books published in the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many new foods and spices from the holy lands, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an eruption in recipe publications, most of which are now in private collections. For the centuries that followed, the wealthy families of the West strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books were starting to become popular as a result of better eduction, people having increased leisure time and being a little richer. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Poppy Seed Sauce recipe.
