2 lb quarted medium red potatoes
1/4 cup sliced green onions
1 small red or green bell pepper --
1 sliced
1/2 cup miracle whip. -- salad
1 dressing
1 tbsp coarse ground mustard
Directions
boiling water; cook 12 minutes or until tender. Drain.
Toss with remaining ingredients; refrigerate. Makes 6 servings.
>From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups:
rec.food.cooking
Recipe By :
Preparation Time: Kraft
Servings: 6 servings
20-Minute Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, certainly as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of 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 those who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs used a good variety of herbs, including some familiar names such as thyme, rue and asafoetida. Later on, we have a couple of interesting books published in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of food cooked for the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for a surge in cookery books, the majority of which are kept safe in academic collections. By the advent of the twentieth century, cooking publications were in high demand, as a result of higher levels of literacy, people having increased spare time and disposable income. The introduction of the TV brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this 20 Minute Potato Salad recipe.
