1 1/4 lb yams
1/2 cup ; water
1 lb apples
1 cup apple juice
2 tbsp cornstarch
3 tbsp ; water
1/2 cup honey
1/3 cup wheat germ
Directions
In a pot with a tight-fitting lid, steam yams in 1/2 cup water until
tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick
slices. Layer them in a casserole.
Peel and core apples, slicing them 1/2" thick. Lay apple slices on
top of yams. Heat apple juice to the boiling point. Combine
cornstarch and water and add to juice, cooking until sauce is clear
and thickened. Add honey.
Spoon sauce over apples, then top with wheat germ. Bake in a 350
degree oven until apples are tender, 30 minutes to an hour. Submitted
By SAM WARING
1995 132319 GMT
Servings: 6 servings
Apple-Yam Casserole Recipe brought to you by Recipe Ideas
Categories: Apple; Casserole; Fruit; Main Dish
The History of Recipes
Food historians have found proof that recipes existed far back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the preparation 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 drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius wrote some scripts describing recipes prepared by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting books published in the 1300s - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes caused an eruption in recipe manuscripts, the majority of which are kept safe in private collections. By the arrival of the 1900s, cook books are in great demand, as a result of higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Apple Yam Casserole recipe.
