1 package lime jello
2 cup pineapple juice
1 package cream cheese (small)
1 cup pecans, chopped
1 cup boiling water
12 large marshmallows
1 1/2 tbsp salad dressing
1 package lemon jello
Directions
Prepare lime jello with boiling water and 1 cup pineapple juice.
Pour into square Pyrex dish, 10 x 10 inches. Refrigerate 3-4 hrs.
until firm. Combine lemon jello, remaining cup of pineapple juice and
marshmallows. Heat until melted and dissolved, cool. Add remaining
ingredients, mix well. Pour over lime jello and refrigerate.
C.G--Lafayette, La.
Servings: 1 servings
Christmas Salad Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday; Salad
The History of Recipes
Food historians have traced the existence of recipes far back into ancient history, at least as far as early Egypt, and potentially, even further back. However, sadly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of many spices, including many that are still in use today such as bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two interesting books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that is popular today, but rather recipes for the types of meals on the tables of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like rosemary and coriander. These new herbs and spices created an eruption in manuscripts on cookery, many of which are now in private libraries. Over the following few hundred years, the rich and powerful families of the West competed with each other to serve the most extravagent meals, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery books were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Christmas Salad recipe.
