Ingredients
1 lb crabmeat
2 tbsp mayonnaise
3 tbsp pickapepper sauce
1/4 lb jalapeno cheese -- grated
1/4 lb cheddar cheese -- grated
8 hearts of palm
8 artichoke hearts
1 basket cherry tomatoes
1 large ripe avocado -- in 1/8's
2 hard boiled eggs --
1 quartered
1 lettuce with:
1 lemon wedges
Directions
Combine all ingredients and mix together. Add a little oil from the
artichokes as you mix. Chill and serve on lettuce with lemon slices.
/\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie
================= Reformatted by Elaine Radis
Recipe By :
Servings: 4 servings
Avocado Crabmeat Salad Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Fruit; Meat; Salad
The History of Recipes
We are able to follow the history of `recipes` back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. However, these, ancient cookbooks were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the cooks of Roman times used many aromatic flavors, including some familiar names such as basil, mint and asafoetida. As we move on, there are a couple of interesting cookery books from the 14th Century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of meals on the menus of the nobility of those days. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new foods and spices led to a surge in manuscripts on cooking, the majority of which are now in private cookery archives. During the following few hundred years, the powerful families of Europe tried to serve the best banquets, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, recipe publications were increasing in popularity due to higher levels of literacy, more free time and being a little richer. The revolution that is television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Avocado Crabmeat Salad recipe.
