3 cup celery, thinly sliced
1/2 cup carrots, grated
1 apple, unpeeled, cored, and dice
1/2 cup mayonnaise, (low-cal)
2 tbsp sugar(used sugar substitute)
1/2 tsp salt
2 tbsp vinegar
1/2 cup walnuts, coarsely chopped (optiona
Directions
Combine celery, carrots, and apples. Thoroughly blend remaining
ingredients and fold into celery mixture. If desired, fold in walnuts
or sprinkle over top as a gamish. Chill at least 30 minutes before
serving in lettuce-lined bowl. Delightly crunchy! Food Exchange per
serving: 1 FAT EXCHANGE + 1/4 FRUIT EXCHANGE (IF YOU USED THE BIGGEST
APPLE EVER). I would cut this recipe down to make this be 1 fat
exchange for me and use sugar substitute. Could be used as a side
dish for the vegetarian.
Source: Women's Circle for Cooks on the Go by WHOM Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 6 sweet ones
Celery Slaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts is a series of stone tablets in Sumerian which show the making 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 tried it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Additionally, he tells us how the ancient cooks were skilled in the use of many different spices and herbs, including a few you will know like bay, mint and parsley. Later on, there are a couple of interesting recipe books which date from the 1300s - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that appears on menues today, but rather accounts of the types of meals on the tables of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices created a torrent in manuscripts on food, some of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Europe competed with each other to lay on the most exotic banquets, and as a result chefs and their recipes became highly prized. Even so, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are in high demand, mostly due to increased literacy, leisure time and disposable income. The introduction of the TV brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Celery Slaw recipe.
