Ingredients
1 cup potatoes, peeled, cooked, - cooled, & cubed
1 cup peas, blanched
1 cup carrots, sliced & blanched
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/2 cup olive oil
1/4 cup lemon juice
2 dash tabasco sauce
1 tbsp brown sugar
2 garlic cloves, chopped
1 tbsp parsley
1 salt & pepper
Directions
Put cooked potatoes & blanched vegetables with the celery & bell
pepper in a large bowl. In a blender, combine oil, lemon juice,
sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend
for a few seconds till smooth. Pour over the vegetables & gently
toss till they are well coated. Chill in the refrigerator.
Posted by Mark Satterly in Intercook
Servings: 6 servings
Potato Salad (Satterly) Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, certainly as far as ancient Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts are some tablets in ancient Sumerian which describe the baking 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 blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. He also informs us how the ancient chefs were skilled in the use of a wide range of herbs, including some familiar names for example bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in publications on food, many of which still exist in academic collections. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Potato Salad (Satterly) recipe.
