Ingredients
4 cup cooked blackeyed peas, - drained
DRESSING
1/2 cup canola oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1 clove garlic
1/4 cup red onions, thinly sliced
1/2 tsp salt
1 dash cayenne pepper
Directions
While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.
From vegan.zip at Michelle Stewart's SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Servings: 1 batch
Pickled Blackeyed Peas Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, generally, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the preparation 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. During Roman times 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius also describes how the Romans made use of many different herbs, including some that we all recognise like bay, mint and dill. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new culinary innovations led to an outbreak in publications on food, the majority of which still exist in private collections. During the succeeding few centuries, the powerful and wealthy houses tried to offer the best banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cook books are starting to become popular due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Pickled Blackeyed Peas recipe.
