BILLS20086
1 large berry blue jello
1 large red jello, any flavor
4 cup water, boiling
2 cup water, cold
8 oz cool whip, thawed
4 cup angel food cake -=or=- pound cake,, break in cubes
2 cup strawberries, sliced
1/2 cup blueberries, (opt)
Directions
Dissolve each flavor of jello completely in 2 cups of boing water in
separate bowls. Stir 1 cup of cold water into each bowl. Pour into
separate 9x13" pans. Refrigerate at least 3 hours until firm. Cut
into 1/2" cubes. Place blue jello cubes in bottom of clear glass
trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then
sliced strawberries. Top with another 1/3 Cool Whip. Add the red
jello cubes and then the remaining Cool Whip. Sprinkle blueberries
over top if desired.
Servings: 12 servings
All American Dessert * Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We are able to read the history of meal recipes far back into ancient history, in truth as far into history as the Egyptians, and potentially, even further back. In practice though, sadly, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few ancient tablets in ancient Sumerian 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 having made anyone who drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, main course and afters, something we still use today. Additionally, he informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few you will know like basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new tastes led to an increase in cookery books, most of which are kept safe in private cookery archives. During the next few centuries, the rich and powerful families of the West tried to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books are increasing in popularity due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this All American Dessert _ recipe.
