Ingredients
1 1/2 lb red potatoes, small, halved or quartere
1 lb smoked hot sausage or kielbasa
1 pt cherry tomatoes, halved
2 tbsp red-wine vinegar
1/3 cup prepared pesto
NUTRITIONAL INFORMATION/SERV
1 260 calories
1 8 g protein
1 25 g carbohydrate
1 15 g fat
1 23 mg cholesterol
1 524 mg sodium
Directions
1. In large skillet, combine potatoes with enough salted water to
cover. Heat to boiling; simmer until tender. about 12 minutes. Dain;
place in large bowl.
2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal
slices.
In skillet used to cook potatoes, saute' sausage over medium-heat
until browned, about 10 minutes. With slotted spoon, transfer to
bowl with potatoes; add tomatoes.
3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground
pepper; mix. Add to potato mixture; toss. Serve warm or at room
temperature.
From: McCall's August 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882
Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From:
LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:
Servings: 8 servings
Pesto Potato-Sausage Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Meat; Salad; Sauce; Sausage
The History of Recipes
We can trace the history of written recipes way back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language 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 making those who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, a very modern way of dining. He also describes how the early Romans made use of many different aromatic flavors, including some familiar names like bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, such as basil and rosemary. These new culinary innovations was responsible for an outbreak in recipe publications, the majority of which are kept safe in academic collections. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of better eduction, more free time and disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Pesto Potato Sausage Salad recipe.
