Ingredients
1 no ingredients
Directions
1/2 c cottage cheese, lowfat --
1 cottage cheese, lowfat --
1/2 c evaporated skim milk
Blend equal amounts of 1% cottage cheese and evaporated skim milk for
1 to 2 minutes. Refrigerate in a tightly closed jar (up to 1 month)
and "pop it out whenever you yearn for creaminess." Add to a pan of
sauteed shrimp or chicken tenders and cook about 7 minutes for
creamed, alfredo taste. Add sauce, sweetened with vanilla, cinnamon
or nutmeg, serve as cream on fruit, desserts.
from November 1996 issue of Prevention magazine (holiday "indulge"
tips). [Pat H. McRecipe, Oct 1996]
Recipe By : Enola Prudhomme, Cajun Cafe, Carencro, LA
Date: Thu, 24 Oct 1996 12:21:00
~0700 (
Servings: 4 servings
Pretend Cream Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Historians have traced the existence of recipes way back into history, certainly as far as the ancient Egyptians, and maybe even further. However, these, ancient records were just basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices created an explosion in manuscripts on cookery, many of which are now in academic collections. Over the following few centuries, the rich and powerful families of Europe competed to lay on the most exotic banquets, and because of this chefs and their recipes were at a premium. Nevertheless, it was during the 19th century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, cookery publications are highly popular mostly due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Pretend Cream recipe.
