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
Recipes as a concept can be traced back into distant history, at least as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main meal and afters, something that is very familiar to us today. He also tells us how the Roman cooks made use of many aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and dill. Later on, we have two recipe books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food cooked for the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as basil and coriander. These new spices and herbs was responsible for an eruption in cookery books, some of which are now in academic collections. The introduction of the TV brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Ambrosia Salad recipe.
