Ingredients
1 small iceberg lettuce
8 oz coctail tomatoes
1 bunch green onions
8 oz green peas with pods
2 peppers, yellow
1 can artichoke hearts
9 oz apricots, canned
3 1/2 oz walnutmeat
8 oz edam cheese,cut in sticks
1 dressing:
1 cup sour cream
1 tbsp tomato paste
1 tbsp sherry
1 salt, pepper
Directions
1. Wash the lettuce, cut into quarters and then into strips.
2. Clean green onions under cold water and cut into rings.
3. Clean the pods and blanch them, shortly, in boiling water.
4. Clean peppers and cut into strips.
5. Drain the artichokes and apricots.
6. Put the lettuce, walnuts, artichokes, apricots, onions and the pods
in a bowl and arrange the cheese sticks on top.
7. For the dressing mix sour cream, paste and sherry good, season with
salt and pepper and pour over salad.
Out of Feizeit Revue magazine
Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120
Servings: 4 servings
Colourful Salad Plate Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, sadly, these early recipes were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius recounts how the ancient chefs used a good variety of aromatic flavours, including some that we all recognise for example basil, rue and dill. For the centuries that followed, the rich and powerful families of the West strove to serve the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the twentieth century, cookery books were greatly in demand mostly as a result of higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Colourful Salad Plate recipe.
