Ingredients
4 cup potatoes, chopped in inch cubes
1 cup broccoli flowerets, steamed
1 and cooled
1 cup peeled tomato wedges
1 cup celery, finely chopped
1/2 cup green onions, chopped
1 cup favorite salad dressing
1 (nonfat or
1 low-oil works best.)
1 seasonings to taste
1/2 cup pitted ripe olives, sliced
Directions
Mix all ingredients in a large bowl, saving olives for garnish.
Serves at room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was
originally published in the September/October 1993 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 6 servings
Potato Salad Supreme (Vrg) Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these early records were just very basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts are a few clay tablets in ancient Sumerian which show 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 anyone who tried it feel blissful. During Roman times 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the chefs of Roman times used many different herbs and spices, including a few you will know such as basil, mint and dill. During the succeeding few centuries, the rich families of Europe tried to serve the most extravagent banquests, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Potato Salad Supreme (Vrg) recipe.
