Ingredients
3 1/2 cup shredded cabbage
3/4 cup shredded carrots
1/2 cup finely diced celery
1/4 cup finely diced white onion
1/2 cup mayonnaise
1/4 tsp lemon pepper
2 tsp prepared horseradish
2 tbsp sugar
1 tbsp white vinegar
2 tsp celery seed
Directions
In a medium bowl, combine cabbage, carrots, celery and onion. In small
bowl, combine the mayonnaise, lemon pepper, horse- radish, sugar,
vinegar and celery seed. Add to vegetable mixture. Mix well. Cover
and refrigerate at least 1 hour. Makes 6 (2/3 cup) servings.
Servings: 6 servings
Amana Coleslaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We are able to read the history of meal recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and potentially, even further back. However, mostly, these old recipes were just very simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some tablets in Sumerian which describe the baking 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 blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also describes how the ancient cooks were skilled in the use of many different aromatic flavours, including some that we all recognise such as basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new herbs and spices prompted a surge in recipe publications, the majority of which are now in private libraries. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down popular recipes of the day. By the advent of the 20th century, cookery books were in high demand, mostly due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The revolution that is television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Amana Coleslaw recipe.
