Ingredients
1 small to mdm head cabbage, cored &
1 thinly sliced
1 smallish carrot, peeled &
1 grated into slivers
1 about 1 c miracle whip
1 (accept no substitutes!!!!!!
1 !!!!!!!)
1 about 1/4 c milk
1 about 1/4 vinegar
1 paprika & ground black
1 pepper, to taste
1 dash sugar (optional)
Directions
Toss the sliced cabbage & shredded carrot in a large bowl. In a
separate bowl, mix Miracle Whip, milk, and vinegar. (More vinegar may
be added if additional tartness is desired.) Stir in a dash each of
paprika, pepper and sugar. Pour sauce over cabbage & carrots,
stirring to make sure everything is evenly coated. Let "age" in a
covered container under refrigeration for 24 hrs before serving.
Servings: 4 servings
Coleslaw (Kieran Maloy) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Food historians have proved the existence of recipes far back into history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the Roman cooks were skilled in the use of many herbs, including some familiar names like basil, mint and dill. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and tastes created an explosion in cookery books, the majority of which still exist in private libraries. By the arrival of the twentieth century, cook books were highly popular mostly due to more people being able to read, more free time and a general increase in wealth. The introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Coleslaw (Kieran Maloy) recipe.
