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
We are able to read the history of `recipes` far back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Continuing our culinary historical journey, we have two interesting recipe books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals on the menues of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices like basil and rosemary. These new herbs and spices was responsible for an explosion in recipe books, some of which are now in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe tried to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes to help cooks of their time. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Apricot Dressing For Turkey recipe.
