Thursday, August 25, 2011

Bread bowl dip with fresh vegies

Fast and quick, this dip was made with Knorr dry seasoning vegetable soup mix and low-fat sour cream. The presentation is fun when you scoop out the sour dough bread and fill it with the dip.

Dip ingredients: 4 ounces goat cheese crumbles
2 cup low-fat sour cream
1/4 cup grated Parmesan cheese
1 small tomato chopped

Directions: Mix well and chill. Makes 2 1/2 cup dip.

Cut the bread into cubes for dipping. Add lots of fresh bite size carrots, celery, broccoli, cauliflower, zucchini, cherry tomatoes, yellow, red and orange peppers. Healthy and delicious.

Since the Historical League loves history, I had to research the beginnings of this German company. Wonder if Barry Goldwater's mother ever used this seasoning in her recipe page 142 Tastes & Treasures cookbook, Jo Jo's Black Walnut Stew?

Carl Heinrich Knorr is born on May 15, at Meerdorf near Braunschweig, Germany, the son of a schoolteacher. In school, he studies commerce and afterwards he becomes a wholesaler of agricultural produce.

C. H. Knorr builds a factory in Heilbronn for the purpose of drying and grinding chicory for the coffee trade.
With the spread of industrialization, C. H. Knorr realizes the need for a quickly prepared and nutritious meal among factory workers.
He starts experimenting with drying vegetables and flavourful seasonings. In cooperation with nutritional experts, he develops a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

The KNORR Company begins packaging and selling soup mixes in food shops. Founder Carl Heinrich Knorr dies in Germany two years later.

The KNORR Company introduces the "Erbswurst", another convenience product. It is seasoned pea soup concentrate packed in a sausage casing, which can be eaten dry or, more likely, added to boiling water to make soup.
This product became very popular due to its light weight and easy preparation. By 1900, this product is available in 40 varieties.