20 marshmallows
1 cup grated cheddar cheese
1/2 pt whipping cream or>>>
1 cool whip
2 cup boiling water
1 package lime jello
1 can crushed pineapple, drained
1 cup chopped pecans
1 small bottle maraschino cherries
Directions
Melt marshmallows in water. Add lime jello. Set to soft congeal.
Fold in whipped cream or Cool Whip and remainder of ingredients and
refrigerate.
Servings: 1 servings
Congealed Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Experts have proved the existance of recipes far back into antiquity, certainly as far back as the Egyptians, and potentially, even further back. In practice though, these, early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a series of tablets in the Sumerian language which describe 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 anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius describes how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years we find two interesting books from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is popular today, but instead accounts of the types of meals enjoyed by the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new tastes was responsible for an outbreak in books on cooking, many of which are kept safe in private cookery archives. Over the following few hundred years, the powerful and wealthy houses competed with each other to serve the best banquets, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books are in high demand, due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Congealed Salad recipe.
