1 package gelatin,lemon-flavored (3oz)
1 1/4 cup water,boiling
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp sugar
1 tbsp lemon juice
2 cup apples,tart,peeled/chopped
1 1/4 cup pecans,chopped
1 package gelatin,orange-flavored (8oz
1 cup water,boiling
3/4 cup apple juice,canned
Directions
1. Dissolve lemon gelatin in 1-1/4 cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture
into lemon gelatin. Chill until slightly thickened, about 1 hour -
and fold in apples and pecans.
2. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add
apple juice. Pour 2/3 cup of liquid into a 6-cup ring mold. Chill
until set but not firm, about 30 minutes. Chill remaining orange
gelatin mixture until slightly thickened.
3. Spoon lemon gelatin mixture over orange gelatin in mold and top
with remaining orange gelatin. Chill until firm - at least 4 hours
but overnight if possible to insure a very firm salad and one that
will unmold easily.
Servings: 12 servings
Apple-Pecan Salad Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Nut; Pecan; Salad
The History of Recipes
Historians have tracked the existance of recipes way back into antiquity, at least as far as pharonic Egypt, and possibly even further than that. Having said that, sadly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language which recount 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 people feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times were skilled in the use of many different spices and herbs, including many that are still in use today such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there were two interesting books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of meals on the menus of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy land, such as basil and coriander. These new spices and herbs led to an outbreak in manuscripts on cooking, some of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording popular recipes of the day. By the arrival of the 20th century, cookery books were in high demand, as a result of better eduction, people having more spare time and a general increase in wealth. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Apple Pecan Salad recipe.
