1 cup dried apricots, snipped
1 1/2 cup water or chicken stock
1 cup chopped celery
1/4 cup chopped walnuts or pine nuts
12 slice bread, dry, cut small cubes
Directions
Bring the apricots and water (or chicken or turkey stock) just to a
boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts
and bread. Toss lightly to moisten the bread and blend the
ingredients. Spoon into an oiled baking dish with a cover.
Bake in 350 F oven for about 40 minutes. Remove the cover the last 10
minutes of baking to brown the top of the dressing.
1/12 recipe - 118 calories, 1 bread, 1/2 fat, 1/2 fruit exchange 22
grams carbohydrate, 4 grams protein, 3 grams fat 127 mg sodium, 215
mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 12 servings
Apricot Dressing For Turkey Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry; Salad; Salad Dressing
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, certainly as far into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these early recipes were just primitive pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics is a series of ancient tablets in Sumerian which show the preparation 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`. Later on, in The time of the romans 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. He also recounts how the early Romans used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Continuing our culinary historical journey, we have some recipe books dating from the fourteenth century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the curry that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and powerful of that time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas prompted an explosion in publications on food, most of which are now in private libraries. The TV revolution brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Apricot Dressing For Turkey recipe.
