Ingredients
5 tbsp mayonnaise, (heaping)
1 tsp louisiana hot sauce
2 tbsp yellow mustard (heaping)
2 tbsp ketchup
2 tbsp olive oil
1 tbsp wine vinegar
1 tsp garlic salt
1 tbsp lea & perrins
1 each juice of mediums size lemon
3 tsp salt (to taste)
4 each bell peppers, sliced
2 each onions, medium, shredded
1 each large cabbage, shredded
Directions
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This
should be done about an hour before serving. Tastes even better the
next day. From Justin Wilson's "Outdoor Cooking With Inside Help"
Servings: 10 servings
Cole Slaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Written recipes as an idea can be found way back into antiquity, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some stone tablets in ancient Sumerian describing 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 those who drank it feel blissful. During the time of the Romans a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times used a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new spices and herbs prompted an eruption in manuscripts on cooking, some of which are kept safe in private collections. Over the next few hundred years, the rich and powerful families of Europe competed with each other to lay on the most exotic banquets, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications are in high demand, mostly due to better eduction, people having more free time and having more disposable income. The arrival of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Cole Slaw recipe.
