Ingredients
3 cup whole wheat elbows
2 cup boiling water
1 lb lowfat cottage cheese
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1 cup yellow sauash, sliced
1 cup zucchini, sliced
1 medium onion, sliced
1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried basil
2 tbsp fresh parsley, chopped
1 can (6oz) tomato paste, no salt
1 added
1 can (16oz) tomatoes, quartered,
1 with juice
3 tbsp parmesan cheese
Directions
Layer evenly in baking dish: macaroni, water, cottage cheese, peppers,
yellow squash, zucchini and onion. Sprinkle with seasonings and then
layer the tomato paste, tomatoes and juice. Sprinkle with cheese and
bake in a preheated 350F. oven, uncovered, 1 1/2 hours.
Per serving: Calories: 158 Protein: 10g Carbohydrates: 27g Fat: 1g
Sodium: 189mg Cholesterol: 3mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Servings: 12 servings
Confetti Macaroni Bake^ Recipe brought to you by Recipe Ideas
Categories: Pasta
The History of Recipes
It is possible to track the history of written recipes back into history, in fact as far into history as ancient Egypt, and maybe even further. In practice though, these, ancient cook books were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which show the making 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. Later on, in Roman times 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the early Romans made use of many different herbs and spices, including many that are still in use today like thyme, rue and asafoetida. Closer to modern times, there are two interesting recipe books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food on the menus of the rich people of that period. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an eruption in recipe publications, some of which are kept safe in private libraries. During the succeeding few centuries, the wealthy families of the West tried to serve up the most exotic banquets, and as a consequence, chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books were starting to become popular mostly due to more people being able to read, more spare time and disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Confetti Macaroni Bake^ recipe.
