Ingredients
1 lite mashed potatoes
1/4 cup plain yogurt
MASHED POTATOES
1 red cabbage & cranberries
1 medium red cabbage
12 oz fresh cranberries
1 cup water
1/4 cup red wine vinegar
2 tbsp brown sugar
1 tbsp lemon juice
CLOVES
FESTIVE PEAS
LITE STUFFING
FRUITY CHRISTMAS BASKETS
LITE ROASTED POTATOES
TURKEY
1 lite gravy
1 pan juices
10 ice cubes
1 cup chicken broth + 3 tb
1/4 cup flour
Directions
Advertising for the Co-op grocery stores had this Christmas menu in
advertising delivered Dec 20/93.
Mash potatoes, stir in yogurt. Serve hot. Season with salt & pepper
to taste.
Wash and shred cabbage. In a large skillet, toss cabbage with fresh
cranberries. Combine remaining ingredients in measuring cup and pour
over cabbage. Simmer until just soft. Refrigerate and reheat at
serving time.
Stir cook 4 cups peas with shallots and 1/2 chopped red pepper.
Stuffing has celery, onion, apricots, cooked ham, chicken broth
cooked a day ahead in the oven.
Baskets are meringues cooked ahead, filled with fresh fruit and
topped with vanilla custard sauce (like Pavlova).
Roasted potatoes - peel, rub with oil, sprinkle with rosemary. Roast
in separate pan until golden and soft. Serve hot
Gravy - Stir 10 ice cubes into the pan juices. When they have
congealed with fat, remove from pan. In a jar with a lid (or
blender) shake together broth and flour until smooth. Over medium
heat whisk this mixture into the defatted pan juices. Continue
whisking until smooth and thick. Cook, stirring often for 5 minutes.
Serve hot.
Servings: 8 servings
Christmas Lite Menu Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
Academics have found proof that recipes existed back into history, in fact as far into history as the Egyptians, and possibly even further. Interesting though that is, generally, these old recipes were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient 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 making anyone who tried it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius tells us how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. Closer to modern times, there are some interesting books from the 1300s - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the wealthy. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an outbreak in recipe manuscripts, most of which are kept safe in academic collections. By the arrival of the 1900s, recipe publications are greatly in demand due to higher levels of literacy, more free time and having more money to spend. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Christmas Lite Menu recipe.
