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
Written cooking instructions as a concept can be traced far back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, these, ancient cook books were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the preparation 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 exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. He recounts 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`. He also describes how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Later, we have two books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices like rosemary and coriander. These new foods and tastes prompted a torrent in books on cooking, some of which still exist in academic collections. For the centuries that followed, the rich families of Europe tried to offer the best banquets, and as a result the best chefs and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes of the day. By the time we get to the 20th century, cooking publications are starting to become popular due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Alaska Salmon & Avocado Pasta Salad recipe.
