Ingredients
3 tbsp margarine, or butter
1/4 cup onion, chopped
3 tsp chicken-flavor instant bouillon
1/4 tsp dried thym4e leaves
1/8 tsp pepper
2 cup milk
1 cup water
2 cup potatoes, diced cooked and peeled
1 cup cubed cooked ham
1 package frozen mixed vegetables, thawed
Directions
Melt margarine in large saucepan over low heat. Stir in onion; cook
until tender. Stir in flour, bouillon, thyme and pepper. Cook until
mixture is smooth and boubly. Gradually stir in milk and water; cook
over medium heat until mixture boils and thickens, stirring
constantly. Add potatoes, ham and vegetables. Reduce heat; simmer 10
minutes or until vegetables are tender, stirring occasionally.
Servings: 4 servings
Potatoe Vegetable Chowder Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of tablets in the Sumerian language 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 anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also informs us how the Roman cooks were skilled in the use of many different spices and herbs, including some that we all recognise for example bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, and basil. These new foods and tastes caused an explosion in books on cookery, many of which are kept safe in private libraries. During the next few hundred years, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and as a result cooks and their recipes increased in prestige. However, it wasn`t until the 19th century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes of the day. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Potatoe Vegetable Chowder recipe.
