Ingredients
5 tbsp mayonnaise, (heaping)
1 tsp louisiana hot sauce
2 tbsp yellow mustard (heaping)
2 tbsp ketchup
2 tbsp olive oil
1 tbsp wine vinegar
1 tsp garlic salt
1 tbsp lea & perrins
1 each juice of mediums size lemon
3 tsp salt (to taste)
4 each bell peppers, sliced
2 each onions, medium, shredded
1 each large cabbage, shredded
Directions
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This
should be done about an hour before serving. Tastes even better the
next day. From Justin Wilson's "Outdoor Cooking With Inside Help"
Servings: 10 servings
Cajun Coleslaw Recipe brought to you by Recipe Ideas
Categories: Cajun; Salad
The History of Recipes
We can track the history of written recipes back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, old recipes were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in 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 having made anyone who drank it feel `wonderful`. During Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few you will know like thyme, rue and asafoetida. As our culinary historical trip moves on a few more years there are two interesting cookery books from the fourteenth century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are not about the indian curry that appears on menues today, but rather recipes for the types of food on the tables of the wealthy. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created a torrent in recipe books, some of which still exist in private collections. During the succeeding few hundred years, the powerful families of Wesstern Europe tried to lay on the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books are increasing in popularity due to increased literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cajun Coleslaw recipe.
