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
Historians have found proof that recipes existed far back into antiquity, at least as far back as pharonic Egypt, and possibly even further. However, in the main part, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to historians is a collection of ancient tablets in Sumerian which show the baking 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times used many spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. During the succeeding few hundred years, the powerful and wealthy houses competed to offer the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books are in great demand, as a result of better eduction, increased leisure time and having more money. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot Dressing For Turkey recipe.
