Ingredients
4 oz potatoes, peeled & diced
1/2 cup water
1 tbsp butter flavored granules
1 tbsp onion powder
1 tsp chicken bouillon granules
1/2 cup evaporated skim milk
1/8 tsp pepper (white pepper - optional, )
Directions
In a small saucepan, combine potato and water. Bring to a boil. Cover
and simmer for about ten minutes or until potato is tender. Using an
electric mixer, blend potatoes until smooth. Stir in the milk along
with the remaining ingredients. (You may need to add as much as 1/2
cup additional milk to make mixture sauce consistency). Use sauce as
a base for creamy soups, casseroles and scalloped potato dishes.
Makes about 2 cups sauce.
Servings: 1 servings
Potato Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the far past, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. However, mostly, these old cookbooks were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and desserts, something we still use today. He also informs us how the Romans were skilled in the use of many spices, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Continuing our culinary historical journey, we find a couple of interesting books which date from the fourteenth century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the upper classes. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the East, including parsley and basil. These new herbs and spices prompted an increase in books on cooking, most of which are kept safe in academic collections. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Potato Cream Sauce recipe.
