Ingredients
2 each green cabbage heads,fresh*
2 each apples,crisp,peeled/cored
6 each crisp celery stalks
6 each carrots,scraped/washed
1 tbsp celery seed
1 tsp salt
1 pt mayonnaise
Directions
* - don't bother if the cabbage is the white limp variety - your slaw
won't be worth the makings.
1. Cut the cabbage in quarters, place in a large bowl of well-salted
cold water, and let stand for at least 1 hour. This is to make sure
any possible "critters" emerge - nothing spoils good slaw like a
many-footed friend. Once soaked, drain and place the cabbage on a
large chopping board and chop away like mad. The cabbage must be very
finely shredded. Dump into a big bowl and shred the apples, celery,
and carrots. Add to cabbage, stir in celery seed, salt, and
mayonnaise, and blend well. 2. Refrigerate at least 2 hours before
serving to allow flavors to mellow. If slaw is to be transported to
fish fry site, keep very cold - mayonnaise mixture can be deadly if
allowed to stand too long at room temperature.
Servings: 12 servings
Coleslaw (Carter Family Favorites) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite possible to trace the history of recipes back into history, at least as far back into recorded history as ancient Egypt, and maybe further still. However, generally, these old records were just basic pictorial instructions for preparing food.
During Roman times 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few you will know for example bay, mint and asafoetida. During the succeeding few centuries, the wealthy families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Coleslaw (Carter Family Favorites) recipe.
