1 apple (firm)
1/4 cup orange juice
1 tsp lemon juice
1 tbsp raisins
1 tbsp celery
2 tbsp applesauce
1 lettuce leaf (optional)
Directions
Slice off top of apple; remove core. Prick outside with sharp fork.
Place apple in tall narrow bowl. Combine orange and lemon juice; pour
over apple. (Add extra water if apple is not covered.) Marinate in
refrigerator 4-5 hours. Combine raisins, celery, and applesauce.
Allow to mellow at room temperature 2 hours. Chill thoroughly. Drain
apple. Cut apple into 8 sections, slicing almost to the bottom. Fill
with applesauce mixture. Place on crisp lettuce leaf. 1 serving = 2
fruit calories = 54 Pat Empson 05/21 07:13 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES
Servings: 1 servings
Apple-Go-Round Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Food historians have proved the existance of recipes far back into the distant past, at least as far back as early Egypt, and quite possibly further than that. In practice though, sadly, these ancient recipes were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian describing the baking 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`. During the time of the Roman Empire a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as thyme, mint and dill. In the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in manuscripts on cooking, many of which are now in academic collections. Over the following few hundred years, the upper classes competed to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookery books are in great demand, mostly as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Go Round recipe.
