Ingredients
1 lb potatoes
2 tbsp olive oil
1 salt and pepper to taste
1/2 cup chives or green onions, finely 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
Source: Vegetarian Journal, Sept.-Oct. 93/MM by DEEANNE
Servings: 10 servings
Potato Appetizers Recipe brought to you by Recipe Ideas
Categories: Appetizer; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in fact as far into history as ancient Egypt, and maybe further still. Having said that, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to experts are some stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also recounts how the early Romans made use of many different herbs, including some that we all recognise like bay, rue and dill. Later on, there were some books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but instead recipes for the types of food eaten by the rich and powerful. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices prompted a torrent in books on cookery, most of which are kept safe in private collections. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Potato Appetizers recipe.
