2 cup frozen whole kernel corn
1 thawed and drained
2 tbsp chopped onion
1 tbsp cider vinegar
1 tsp sugar
1/4 tsp dried oregano
1 salt and pepper to taste
1/4 cup shredded carrot
Directions
in 2-quart saucepan, over low heat, combine all ingredients except
carrot. Cook about 5 minutes until sugar is dissolved. Add carrot;
cool, then chill.
Servings: 1 servings
Corn Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Experts have proved the existance of recipes back into the distant past, in fact as far back into history as the Egyptians, and possibly even further than that. However, in the main part, these early cook books were just very basic pictorial instructions for food preparation.
During the time of the Roman Empire a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs made use of a good variety of herbs and spices, including many that are still in use today such as basil, mint and dill. Over the following few hundred years, the powerful families of Europe strove to serve up the best banquets, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe publications were greatly in demand due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Corn Salad recipe.
