6 oz dry pasta (macaroni, penne,
1 . rotini, or shells)
1 can alaska salmon (14 3/4 oz)
1 . * or *
1 . 2 - 7 1/2 oz cans
2 tbsp french dressing
1 bunch green onion, thinly sliced
1 red bell pepper, thinly
1 . sliced
3 tbsp cilantro or parsley, chopped
2 tbsp light mayonnaise
1 lime, juiced and rind grated
1 tbsp tomato paste
3 ripe avocados, diced
1/2 cup sour cream
1 lettuce leaves to serve on
1 paprika to taste
Directions
Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool. Drain and flake the salmon. Add
to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta
salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika
for garnish. ** Dallas Morning News - Food section - 26 July 1995 **
Posted by The WEE Scot -- Paul MacGregor
From: Paul Macgregor Date: 08-17-95 Home-Cooking
Servings: 4 servings
Alaska Salmon & Avocado Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Italian; Pasta; Pasta Salad
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old records were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks made use of a wide range of aromatic flavours, including some familiar names for example bay, mint and dill. Moving on, we find two recipe books which were published in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is served today, but rather recipes for the types of meals on the tables of the nobility of the period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and rosemary. These new foods and tastes prompted a torrent in cookery books, the majority of which still exist in private libraries. During the following few centuries, the powerful and wealthy competed to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down the recipes of their peers. By the advent of the 1900s, cook books were in great demand, as a result of better eduction, people having increased leisure time and having more money. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Alaska Salmon & Avocado Pasta Salad recipe.
