3 cup medium shell macaroni
2 cup cubed cheddar cheese
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 cup dairy sour cream
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 cup sweet pickle relish
4 tsp vinegar
1 1/2 tsp prepared mustard
3/4 tsp salt
Directions
In a large kettle cook macaroni in a large amount of boiling salted
water until tender; drain. Cool to room temperature. Toss with
cheese, celery, green pepper and onion.
Combine sour cream, mayonnaise or salad dressing, and milk; stir in
relish, vinegar, mustard and salt. Toss with macaroni mixture.
Cover and chill for several hours.
Serve in a lettuce lined bowl. Garnish with green pepper rings if
desired.
Servings: 1 salad
Cheddar Macaroni Salad Recipe brought to you by Recipe Ideas
Categories: Cheese; Pasta; Pasta Salad; Salad
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these old cookbooks were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of clay 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 making people feel blissful. As we move into Roman times 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and parsley. Moving on, there were a couple of interesting cookery books dating from the 1300s ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that we all know today, but instead descriptions of the types of meals served to the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as parsley and basil. These new foods and tastes led to an increase in books on cookery, most of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of the West tried to serve the most exotic banquets, and as a consequence, chefs and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes common in their social group. By the advent of the 1900s, cookery books were increasing in popularity due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Cheddar Macaroni Salad recipe.
