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
It is quite feasible to trace the history of recipes back into the distant past, at least as far into history as the early Egyptians, and possibly even further. However, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. He also tells us how the ancient Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and dill. Moving on, there are some recipe books dating from the 1300s : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the curry that we all know today, but instead accounts of the types of food on the menues of the rich. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new herbs and spices created a torrent in manuscripts on cooking, most of which are kept safe in private cookery archives. By the advent of the 1900s, recipe publications were in great demand, mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Coleslaw With Cheddar Cheese & Apples recipe.
