BASE
6 oz pkg lemon jello
2 cup boiling water
2 cup 7-up
1 large can crushed pineapple (drain well a, nd save juice)
2 large diced bananas
1 juice of 1/2 a lemon
TOPPING
1 cup pineapple juice (if there isn't eno, ugh, add water)
1/2 cup sugar
2 tbsp flour
1 egg, slightly beaten
2 tbsp butter, melted
1 cup cool whip or dream whip
1 can angel flake coconut
1/2 cup pecan pieces
Directions
Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is
about to congeal, add the pineapple. Add the bananas which have been
soaked in lemon juice. Pour into a 9x13 inch container and let chill
until firm.
To Make Topping: Mix the suagr and flour. Add the beaten egg and
butter. Add the pineapple juice. Cook over low heat until thickened,
stirring as it cooks, until mixture is thick. Let cool Fold in
whipped topping and coconut. Spread this topping over the firm
chilled base. Sprinkle with pecan pieces.
Posted By rubyd@wam.umd.edu (teresa marie Cannon) On rec.food.recipes
or rec.food.cooking
Servings: 1 servings
7-Up Dessert Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We are able to read the history of `recipes` far back into antiquity, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of ancient tablets in Sumerian which recount 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 wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote some documents describing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs used a good variety of herbs and spices, including some familiar names for example bay, fennel and dill. During the next few centuries, the powerful and wealthy houses competed with each other to serve up the best banquets, and as a result the best cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this 7 Up Dessert recipe.
