Ingredients
3/4 cup chunky-style peanut butter
1 package cream cheese (3oz)
1/8 tsp seasoned salt
1/4 cup dry red wine
1/4 tsp worcestershire
1 1/2 cup major grey's chutney, finely choppe, d
1 toasted rye bread slices, crusts re, moved
Directions
Blend well the peanut butter, cream cheese, salt, wine worcestershire
and chutney. Spread on toast. Cut into individual triangles or
fingers. Makes 2 cups of spread.
Servings: 1 servings
Chutney Peanut Butter Canapes Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
It is possible to track the history of meal recipes way back into history, at least as far back into history as early Egypt, and maybe further still. Interesting though that is, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also tells us how the Roman chefs made use of many spices and herbs, including many that are still in use today for example basil, mint and asafoetida. For the decades that followed, the rich and powerful families of Europe competed with each other to offer the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes common in their social group. By the time we get to the 20th century, cookery publications are in great demand, mostly as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Chutney Peanut Butter Canapes recipe.
