2 (6-oz) packages apricot- flavored g, elatin
2 cup ; boiling water
1 cup rose wine or dry white wine, chilled
3/4 cup ; cold water
1 package (10-oz) frozen sliced strawberries, thawed and un
1 can (8-oz) crushed pineapple, undrained
2 bananas, peeled, cut in half lengt
1 cup sour cream
2 tbsp brown sugar
1 tbsp to 2 tbsp coconut, toasted
1 lettuce leaves
Directions
Combine gelatine and boiling water in a large bowl; stir 2 minutes
or until gelatine dissolves. Add wine and cold water; chill until the
consistency of unbeaten egg white.
Stir in strawberries, pineapple, and bananas; pour into a lightly
greased 6-cup mold.
Cover and chill 8 hours.
Combine sour cream and brown sugar; spoon into a serving dish.
Sprinkle with toasted coconut.
Unmold salad onto lettuce leaves; serve with sour cream mixture.
Yield:
12 servings.
Martha Myers of Maryland, in November, 1994 "Southern Living". Typos
by Jeff Pruett.
Servings: 12 servings
Ambrosia Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Academics have traced the existence of recipes way back into antiquity, in fact as far back into history as pharonic Egypt, and maybe further still. However, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were some books which were published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that we all know today, but rather recipes for the types of food served to the nobility of the time. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including rosemary and coriander. The introduction of these new foods and spices prompted a torrent in recipe books, the majority of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Ambrosia Salad recipe.
