Ingredients
1 tsp grated orange peel
1 medium orange, peeled & diced
2 tsp grated lemon peel
1 tbsp lemon juice
2 tbsp minced onion
2 tbsp chopped cilantro
1 tsp ground cumin seed
1/2 tsp salt
1 large ripe avacado, diced
1 dash cayenne pepper to taste
Directions
Combine all except avacado. Gently stir avacado into salsa and add
cayenne to taste. Serve w chips or NAUGHTY (c*****n)!!
Posted by SIDELLE Silverstein
Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Avocado Salsa Recipe Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Salsa
The History of Recipes
Written cooking instructions as an idea can be traced back into the distant past, at least as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which recount 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 wonderful. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times used many different aromatic flavors, including a few you will know such as bay, rue and parsley. In the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, the majority of which are now in private libraries. Over the next few hundred years, the powerful families of Europe competed with each other to serve up the best banquets, and because of this the best chefs and their collection of recipes were at a premium. However, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications were in great demand, due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Avocado Salsa Recipe recipe.
