1 waldine van geffen
VGHC42A
1 cup applesauce
1/2 cup heintz ketchup
1 1/4 cup light brown sugar -- pack
6 tbsp lemon juice
1 salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon
Directions
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well. Source:
Gloria Pitzer.
Recipe By :
Servings: 3 servings
Bbq Sauce Like Kenny Rogers Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old recipes were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a series of clay tablets in ancient Sumerian describing 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 anyone who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled some documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks used a good variety of herbs, including a few that will be familiar to modern cooks such as bay, rue and dill. Continuing our culinary historical journey, we have a couple of recipe books which were published in the fourteenth century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is served today, but rather recipes for the types of meals on the menues of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in recipe publications, the majority of which are now in private libraries. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bbq Sauce Like Kenny Rogers recipe.
