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
It is actually possible to track the history of recipes way back into history, in fact as far as the ancient Egyptians, and possibly even further. In practice though, generally, these old records were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some stone tablets in 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 making people feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius also informs us how the early Romans made use of a good variety of spices, including some familiar names for example thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, such as parsley, basil and rosemary. These new culinary innovations created an increase in publications on food, most of which are kept safe in private cookery archives. During the following few centuries, the upper-class families of the West strove to lay on the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Pecan Salad recipe.
