Ingredients
1 large head of green cabbage,
1 finely shredded
4 cup shredded sharp cheddar
1 cheese, plus extra 4 garnish
4 large red-skinned apples, cored
1 and shredded, but not peeled
1 plus extra wedges 4 garnish
1 large yellow onion, shredded
1 1/2 cup mayonnaise
1 1/2 cup sour cream
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp dry mustard
1 sea salt and cayenne peppere
Directions
Combine the cabbage, cheddar, apple and onion in a large bowl. Using
your hands, toss thorougly, breaking up any clumps of cheese.
In a separate bowl, whisk together the mayonnaise, sour cream, ginger,
cinnamon, mustard, salt, and cayenne pepper. Taste and adjust the
seaonings. Stir the dressing into the slaw. chill for at least 3
hours, or preferably overnight. Garnish with apple wedges, and
shredded cheddar. Makes 12 servings.
Per serving: Calories 455 Fat 40g Cholesterol 63mg Sodium 587mg
Percent calories from fat 78%
Source: "Apple Companion" Dallas Morning News 10/9/96 Typos by Bobbie
Beers
Servings: 12 servings
Coleslaw With Cheddar Cheese & Apples Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit; Salad
The History of Recipes
We can read the history of meal recipes far back into the distant past, certainly as far back into history as ancient Egypt, and possibly even further than that. In practice though, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a series of 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 those who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times made use of many aromatic flavors, including some that we all recognise like bay, mint and asafoetida. Moving on, there are a couple of interesting books dating from the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is served today, but instead descriptions of the types of meals on the menues of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations caused an increase in publications on food, some of which are kept safe in academic collections. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications are in great demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Coleslaw With Cheddar Cheese & Apples recipe.
