Ingredients
1 medium head green cabbage - cored - and sh, redded
2 medium carrots, peeled and grated
1 green bell pepper, cored, - seeded and finel
2 tbsp onion, grated
2 cup prepared mayonnaise
3/4 cup granulated sugar
1/4 cup dijon-style mustard
1/4 cup cider vinegar
2 tbsp celery seeds
1 tsp salt
1/8 tsp white pepper
Directions
1) Wash cabbage and discard tough leaves. Core and shred.
: Place cabbage, carrots, green pepper and onion into a large bowl.
2) In another bowl, mix together remaining ingredients. Pour over
: veggies in large bowl. Toss well.
3) Cover and chill for 3 - 4 hours before servings.
Per serving: 711 calories, 62 g fat, 37 mg cholesterol.
Corky's Bar-B-Q, Memphis, Tenn. May 95, Parade magazine posted by Teri
Chesser May 95
Servings: 6 servings
Corky's Memphis-Style Coleslaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, in truth as far back as the Egyptians, and maybe even further. In practice though, these, early recipes were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the East, including basil and coriander. The introduction of these new herbs and spices prompted a surge in recipe books, the majority of which still exist in private collections. During the next few hundred years, the upper classes competed with each other to lay on the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes of the day. Like it or not, the introduction of TV gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Corky's Memphis Style Coleslaw recipe.
