Ingredients
1 (16 oz.) pkg. frozen whole
1 corn
1 tbsp cornstarch
1/4 cup water
3 can (10 1/4 oz.) chicken
1 broth
1 tsp gingerroot
1/2 lb fresh crabmeat
1/3 cup minced green onions
1/2 tsp salt
1/8 tsp white pepper
1 tsp rice vinegar
Directions
Position Knife Blade in Processor. Add Half Of Corn. Process Until
Finely Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside.
Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A
Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper &
Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)
Servings: 7 servings
Chinese Crab & Corn Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Corn; Crab; Fish
The History of Recipes
Historians have traced the existance of recipes way back into history, in truth as far as the ancient Egyptians, and potentially, even further back. However, generally, these early records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of many different spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. As our culinary historical trip moves on a few more years there were two interesting cookery books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the wealthy. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted a torrent in recipe publications, most of which are kept safe in private libraries. By the arrival of the 20th century, cookery publications are increasing in popularity mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chinese Crab & Corn Soup recipe.
