Ingredients
1 lb potatoes
2 tbsp olive oil
1 salt and pepper to taste
1/2 cup chives or green onions,
1 finely
1 chopped
1/2 tsp paprika
1/2 cup wheat germ
Directions
Peel and chop potatoes. Place potatoes in a pot and cover with
water. Boil until soft.
Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat
oven to 375 degrees. Shape mix into 1-inch balls. Mix the paprika and
wheat germ together in a dish. Roll potato balls in paprika and wheat
germ mixture until coated. Place on oiled baking sheet. Bake at 375
degrees for about 20 minutes. Let stand on folded paper towels before
serving with toothpicks.
Total Calories Per Serving: 77 Fat: 3 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: 10 servings
Potato Appetizers (Vrg) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into distant history, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the ancient Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and parsley. Over the following few centuries, the upper-class families of Wesstern Europe competed to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. However, it was during the 19th century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications were in great demand, as a result of better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Potato Appetizers (Vrg) recipe.
