1 cauliflower,small in small floweret, tes
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
DRESSING
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tbsp sugar
1 salt & pepper
Directions
In large bowl, toss together cauliflower, carrots, green pepper and
olives. Cook rotini in large pot of boiling salted water till tender
but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and
pepper to taste; mix well. Pour all but 1/3 cup dressing over salad,
tossing to mix, reserve remaining dressing. Cover and refrigerate
overnight. Just before serving, taste and readjust seasonings and add
remaining dressing if necessary.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
Servings: 8 servings
Antipasto Salad I Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian describing 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 people feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef describes how the chefs of Roman times used a wide range of aromatic flavors, including a few you will know for example basil, fennel and asafoetida. During the following few centuries, the upper classes competed to offer the most exotic banquets, and because of this cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of television brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Antipasto Salad I recipe.
