Ingredients
4 lb small red potatoes, halved
1 but
1 unskinned
2 large red onions cut into 1/2-inch
1 bits
2 tbsp olive oil
1 tbsp crushed dried parsley
1 tbsp crushed dried rosemary
1 salt and pepper to taste
Directions
Preheat oven to 400 degrees. Coat uncooked potato halves and onion
bits in oil and seasonings. Spread in a deep-sided roasting pan and
roast for about 40 minutes. Turn the onion/potato mixture several
times while roasting until all pieces are light brown.
Total Calories Per Serving: 471 Fat: 7 grams
This article was originally published in the September/October 1993
issue of the _Vegetarian_Journal_, published by The Vegetarian
Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Potato & Red Onion Roast (Vrg) Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into ancient history, at least as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Much later, in Roman times a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also tells us how the ancient cooks were skilled in the use of many spices and herbs, including many that are still in use today such as thyme, fennel and dill. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and consequentially chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Potato & Red Onion Roast (Vrg) recipe.
