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
Recipes as a concept can be observed back into distant history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these old records were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the cooks of his times used many different spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. As our culinary historical trip moves to more modern times there are some books from the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals cooked for the upper classes of the time. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and tastes caused an outbreak in recipe books, some of which are kept safe in private libraries. Over the following few centuries, the wealthy families of Wesstern Europe strove to serve up the best banquets, and as a result chefs and their recipes were at a premium. However, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. When we get to the 1900s, recipe publications are greatly in demand due to increased literacy, leisure time and having more money to spend. The arrival of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Corn Salad recipe.
