3 oz lemon gelatin
1 cup boiling water
1/2 tsp salt
1 tbsp grated onion
3 hard boiled eggs, diced
1/2 lb pimiento cheese, diced
1 tsp green pepper
3 cup celery, chopped fine
1 cup walnuts
1/2 cup mayonnaise
1 cup whipped topping
Directions
DISSOLVE GELATIN IN BOILING WATER. COOL. ADD REMAINING INGREDIENTS
EXCEPT FOR THE MAYONNAISE AND WHIPPED TOPPING. MIX THE MAYONNAISE AND
TOPPING AND BLEND INTO THE GELATIN MIXTURE. POUR INTO INDIVDUAL MOLDS
OR A RING MOLD. REFRIGERATE FOR A LEAST 2 HOURS BEFORE SERVING. NOTE:
THIS RECIPE MAKE A LUNCHEON MEAL BY ITSELF.
Servings: 8 servings
Luncheon Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite possible to follow the history of recipes way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of stone 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 making those who drank it feel blissful and exhilarated. Later on, we have some recipe books published in the fourteenth century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food cooked for the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab countries, including parsley and basil. These new herbs and spices caused an outbreak in manuscripts on cookery, some of which are kept safe in private cookery archives. For the centuries that followed, the rich families of Europe competed with each other to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications are in great demand, as a result of more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Luncheon Salad recipe.
