1/4 cup red wine vinegar
1/4 cup water
2 tbsp lemon juice
2 tbsp sugar
1/4 tsp dill weed
1/2 tsp salt
1 dash white pepper
3 cup julienne cut cold roast beef
1 small onion, thinly sliced
8 cup torn salad greens
1 cup sour cream
Directions
Simmer vinegar, water, lemon juice, sugar, dill weed, salt and white
pepper 10 to 15 minutes. Cool. Toss with beef and onion. Chill.
Drain, reserving marinade. Place greens in bowl. Top with beef and
onion. Combine sour cream with reserved marinade. Toss with greens
and beef.
Servings: 8 servings
Beef Salad Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Salad
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into the far past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. However, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to experts in ancient history is a series of ancient 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 drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were split into starters, entrees and dessert, a very modern way of dining. This early Roman chef describes how the early Romans used many aromatic flavors, including a few you will know for example thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, the majority of which still exist in academic collections. For the centuries that followed, the upper-class families of Wesstern Europe strove to serve the best banquets, and as a result the best chefs and their recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Beef Salad recipe.
