Ingredients
6 shelled, hard-cooked eggs
1 cup celery, cut on angle
2 tablesp minced green pepper
1 teasp minced onion
1/4 cup mayonnaise or cooked salad dressing
1/2 teasp worcestershire dash tabasco
1 tablesp vinegar
1 teasp salt
1/8 teasp pepper
Directions
Cut eggs into big pieces; add rest of ingredients; chill. Serve on
crisp greens.
Makes 6 servings.
BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed
olives. Serve on sliced tomatoes.
KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans,
drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce.
Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.
Source: My mother's recipe collection. Clippings from magazines and
newspapers from the 40's to 70's From
: Sallie Krebs From: Sallie Krebs Date: Sat, 03-0
Servings: 1 servings
Chunky Egg Salad (And Variations) Recipe brought to you by Recipe Ideas
Categories: Egg; Salad
The History of Recipes
We are able to read the history of meal recipes far back into antiquity, certainly as far back into history as early Egypt, and possibly even further than that. In practice though, generally, these ancient records were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in 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 having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks made use of a good variety of spices, including a few that will be familiar to modern cooks such as bay, rue and dill. As we move on, we find a couple of recipe books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is served today, but rather accounts of the types of meals prepared for the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations created an outbreak in publications on food, the majority of which still exist in private libraries. By the advent of the 20th century, cook books are highly popular mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chunky Egg Salad (And Variations) recipe.
