1 lb smoked sausage, cut into bite-sized, pieces
1 15-oz can kidney beans, drained
1 tsp chili powder
1/2 tsp cumin
1 head lettuce, torn into pieces
1 red onion, sliced into rings or str, ips
1 green pepper, cut into rings or str, ips
4 tomatoes, cut into chunks
1/2 lb cheddar cheese, grated
2 avacados, sliced
4 stalks celery, sliced
1 8-oz bottle french or ranch dressin, g
1/2 tsp hot pepper sauce
1 8-oz package taco chips, crushed co, arsely
Directions
Brown smoked Sausage in skillet. Add beans, chili powder, and cumin,
and cook 10 to 15 minutes or until thoroughly heated, stirring often.
Toss together lettuce, green pepper, tomatoes, cheese, avacado, and
celery with the dressing and hop pepper sauce. Add taco chips. Mix in
hot sausage/bean mixture and serve immediately.
SERVINGS: 4 to 6
///\oo/\\\ From the hearth in Sandee's Kitchen...
Servings: 4 servings
Mexican Chef Salad Recipe brought to you by Recipe Ideas
Categories: Mexican; Salad
The History of Recipes
Experts have tracked the existance of recipes way back into ancient history, certainly as far as the Egyptians, and possibly even further. Having said that, mostly, these old cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example bay, rue and dill. Later, we find some recipe books dating from the 1300s ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the curry that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from the holy lands, including spices such as basil and coriander. These new herbs and spices caused an increase in manuscripts on cooking, most of which are now in private libraries. By the time we get to the 1900s, cook books are in great demand, mostly due to better eduction, more spare time and having more money. |
We hope you enjoy this Mexican Chef Salad recipe.
