Ingredients
1 no ingredients
Directions
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs. white vinegar
2 1/2 Tbs. lemon juice
Be sure that the cabbage and carrots are chopped up into very fine
pieces,
about the size of rice kernels. Combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until
smooth.
Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)
Makes 8-10 servings. Grayson Mathews Graduate Admissions Officer
Graduate Division
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Posted to the mm-recipes mailing list by Grayson Mathews
Servings: 4 servings
Copycat Kfc Coleslaw Recipe brought to you by Recipe Ideas
Categories: Copy Cat; Copycat; Salad
The History of Recipes
Academics have tracked the existence of recipes way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are a few tablets in Sumerian which describe 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 drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times made use of a wide range of herbs, including a few you will know like thyme, fennel and dill. Moving our culinary historical trip onwards, we find two interesting books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is served today, but rather descriptions of the types of food eaten by the wealthy. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new spices and herbs caused an explosion in books on cooking, the majority of which are now in academic collections. Over the following few centuries, the powerful and rich houses competed with each other to serve the most exotic meals, and as a consequence, cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cook books were in high demand, mostly as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Copycat Kfc Coleslaw recipe.
