ROMULAN LEGUME SALAD
1 can green beans, (16 oz)
1 can navy beans, (16 oz)
1 can kidney beans, (16 oz)
1 can chick peas, (20 oz)
2 knockwurst, about total weight
1/2 cup green onions, sliced salt and peppe, r
1/2 cup olive oil
1/4 cup wine vinegar
3 cloves of garlic
1 cup fresh chopped parsley
Directions
Put the canned beans and chick-peas with their liquid into a saucepan
and boil about a minute over medium heat. Strain the liquid from the
beans and chick-peas. Put the beans and peas into a salad bowl. Cut
the knockwurst into 1/4" slices and then quarter the slices. Add to
the salad, then add the onions and salt. Pour the olive oil into the
blender, add the wine vinegar, garlic and parsley. Run the blender
until the parsley is finely chopped, perhaps half a minute. Pour this
dressing over the salad. Mix it all together gently but thoroughly.
Chill the salad in the refrigerator for several hours before serving.
Servings: 8 servings
Acetaria Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Fruit; German
The History of Recipes
It is possible to follow the history of meal recipes back into antiquity, in fact as far as ancient Egypt, and possibly even further. Interesting though that is, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to historians are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans made use of many herbs and spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an eruption in manuscripts on cookery, some of which are kept safe in academic collections. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Acetaria recipe.
