1 package lime jello
1 cup boiling water
3 oz pkg cream cheese
2/3 cup crushed pineapple, w/juice
1/2 cup celery, chopped fine
1/4 cup chopped nuts
1/2 cup heavy cream, whipped
1 cherries (optional garnish)
Directions
Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish
with cherries if desired. Mrs. John P. Elberti
Servings: 4 servings
Lime Velvet Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is possible to read the history of meal recipes back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. However, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans made use of a wide range of spices, including some familiar names for example thyme, fennel and asafoetida. Later, there are two interesting cookery books which date from the 14th Century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these have no connection with the curry that is served today, but rather accounts of the types of meals cooked for the rich and wealthy people of those days. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including parsley, basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on cooking, some of which still exist in private cookery archives. For the decades that followed, the powerful families of Europe tried to serve the most exotic meals, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the 1900s, recipe publications were increasing in popularity mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Lime Velvet Salad recipe.
