Ingredients
3 medium baking potatoes, peeled
1 & sliced
1/4 cup (1 oz) shredded low-fat
1 swiss or cheddar cheese
1/4 cup nonfat cream cheese product
1 tbsp chopped fresh chives
1 tbsp nonfat margarine
1 1/2 tsp prepared or dijon mustard
1/4 tsp hot sauce
1/8 tsp salt
1 egg white, lightly beaten
1 3/4 cup coarsely crushed corn flakes
1 vegetable cooking spray
Directions
Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl. Beat potato at medium speed until smooth. Add
cheese, and next 6 ingredients. Beat well. Divide mixture into 10
equal portions and shape into balls. Dip in egg white and roll in
cereal. Place on a baking sheet coated with nonstick spray. Bake at
400F for 10-15 minutes or until crisp and golden. Yield: 5 servings
(166 calories per serving).
Servings: 5 servings
Potato Croquettes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is actually possible to track the history of recipes far back into distant history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these ancient records were just basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of tablets in the Sumerian language 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 having made anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs used a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later on, there are some recipe books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are not about the spicy food that is served today, but instead accounts of the types of food cooked for the upper classes of the period. Later on in the 1400s, the Crusaders brought back many foods and spices from the holy lands, including basil and rosemary. These new herbs and spices prompted an increase in cookery books, some of which are now in private cookery archives. For the centuries that followed, the powerful families of Wesstern Europe competed to offer the most extravagent meals, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes of the day. By the time we get to the 20th century, recipe publications were in great demand, as a result of better eduction, more leisure time and disposable income. The introduction of the TV brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Croquettes recipe.
