Ingredients
1 no ingredients
Directions
The Diabetic High Fiber Cookbook by Mary Jane Finsand
1985 has these suggestions:
Pillsbury microwave frozen popcorn (makes 8 cups) Any of the following
seasonings: taco seasoning mix creamy Italian salad dressing mix
sweet-and-sour oriental seasoning mix nacho cheese sauce mix sloppy
hot dog or hamburger seasoning mix
Pop corn as directed on the package. Divide in half and reserve the
remaining popped corn for future use. Sprinkle 1 tbsp. of your chosen
seasoning mix over the popped corn you plan to serve. Shake or toss
with a fork to completely coat. Yield 4 cups
1 cup serving, 1 bread exchange, 65 calories.
Choice Cooking, Canadian Diabetes Assoc. 1986 3 cups dry popcorn, 1
bread choice or exchange 1 tsp margarine or butter, 1 fat
choice/exchange Your own herb mixture, no added calories
Shared by Elizabeth Rodier
Servings: 4 servings
Popcorn Recipe brought to you by Recipe Ideas
Categories: Appetizer; Diabetic
The History of Recipes
Written cooking instructions as a concept can be found far back into ancient history, in fact as far as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old cook books were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and tastes created an outbreak in manuscripts on food, some of which are now in private collections. Over the following few centuries, the upper classes strove to lay on the best banquets, and as a result the best chefs and their recipe collections increased in prestige. However, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Popcorn recipe.
