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
It is possible to trace the history of meal recipes far back into ancient history, at least as far back as the Egyptians, and maybe even further. In practice though, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are some ancient tablets in ancient 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 making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans were skilled in the use of a good variety of herbs and spices, including some familiar names for example thyme, rue and asafoetida. Later, there were two recipe books from the 1300s - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is served today, but instead recipes for the types of meals prepared for the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted a surge in manuscripts on cookery, the majority of which are now in private libraries. During the following few hundred years, the rich and powerful families of the West competed to serve up the best banquets, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 1900s, cookery books are in great demand, due to more people being able to read, leisure time and having more disposable income. The arrival of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Apple Sage Dressing recipe.
