Ingredients
3 cup cabbage (shredded)
1 lb can unsweetened pineapple
2 tbsp sugar replacement
1 dash salt
1/2 cup lo-cal whipped topping
1 (prepared)
Directions
Combine cabbage and pineapple with juice, sugar replacement and salt.
Stir to dissvole sugar replacement. Allow to rest at room
temperaturem for 1 1/2 to 2 hours. Drain thoroughly. Fold topping
into cabbage mixture. Food Exchange per serving: 1/2 FRUIT EXCHANGE
CAL: 28
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Cabbage-Pineapple Salad Recipe brought to you by Recipe Ideas
Categories: Cabbage; Diabetic; Fruit; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into ancient history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these early records were just very simple hieroglyphic or cunieform recipes for preparing food.
Moving our culinary historical trip onwards, we have a couple of interesting books which date from the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including basil and rosemary. These new herbs and spices created an explosion in recipe books, some of which still exist in private collections. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cabbage Pineapple Salad recipe.
