Ingredients
8 oz cream cheese
2 tbsp milk
2 tbsp green pepper, chopped finely
1/8 tsp black pepper
2 tbsp minced, finely, onion
1/2 cup sour cream
4 or 5 tsp kraft's horseradish sauce
1/4 cup nuts plus about 1/8 c for later use
1 or 2 pkg dried beef, cut up or clip, ped into fine piec
Directions
Parmesan cheese (optional)
Blend softened cream cheese and milk. Stir in finely snipped beef,
onion, green pepper, and black pepper. Mix well; add 1/4 cup nuts,
sour cream, and horseradish. Spoon into baking dish. Sprinkle
remaining 1/8 nuts on top. Bake at 350 degrees for 10 minutes. After
cooled, sprinkle with Parmesan cheese, if desired. Serve on crackers,
breadsticks, vegetables, etc. Scrumptious!!!
From Judith Murphy
Servings: 6 servings
Pokey's Beef Dip Or Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Meat
The History of Recipes
Recipes as a concept can be traced way back into the distant past, in truth as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, ancient cookbooks were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks were skilled in the use of many different aromatic flavours, including some familiar names for example basil, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an explosion in recipe manuscripts, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful families of the West tried to offer the most extravagent meals, and because of this cooks and their recipes increased in prestige. However, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes common in their social group. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pokey's Beef Dip Or Appetizer recipe.
