1/4 head cabbage
1/2 tsp celery seed
2 carrots
1 fresh lime juice
1/2 onion
1 kraft miracle whip free
2 or 3 ribs celery
1/2 small can crushed pineapple
Directions
Place cabbage, carrots, onion and celery in food proccessor and chop
fine, add celery seed and process for another second or two. In large
bowl combine veggies a squeeze or two of lime, pinapple ( undrained)
and enough miracle whip to bind.
From: age1@cornell.edu (Abi Eiger) converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA WEBSTER
Servings: 1 servings
Coleslaw 1 Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We can trace the history of `recipes` back into the distant past, certainly as far as early Egypt, and maybe further still. In practice though, these, early cookbooks were just simple pictorial instructions for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Over the next few centuries, the upper-class families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were at a premium. Even so, it wasn`t until the 1800s that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, cookery publications were in great demand, mostly as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Coleslaw 1 recipe.
