2 tsp oil
1/2 cup onions, chopped
3 slice bread
1/2 lb apples, granny smith
2 tbsp parsley, fresh
2 tbsp currants
3/4 tsp sage
1/4 tsp salt
1/4 tsp thyme
1/8 tsp black pepper
1/3 cup apple juice
Directions
Preheat oven to 350. Heat oil in small skillet over medium high
heat. Add onion and saute 7 minutes, until tender. Toast and cube
bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining
ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt
casserole coated with cooking spray.
Bake for 15 minutes. Stir gently and bake another 10 minutes or
until top is crisp.
From _Cooking Light_, September/October 1991. MM by Sylvia Steiger,
GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005
Servings: 6 servings
Apple Sage Dressing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad
The History of Recipes
Experts have proved the existance of recipes far back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. However, generally, these old records were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are some ancient tablets in Sumerian which describe the making 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 tried it feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a few scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times made use of a wide range of herbs, including some familiar names for example basil, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including basil and rosemary. These new foods and spices created an eruption in recipe publications, many of which are now in private libraries. Over the following few hundred years, the families of Europe competed to serve the most extravagent banquests, and as a result the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes of their peers. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Sage Dressing recipe.
