2 can apricot halves packed in light syru, p
4 envelopes unflavored gelatin
2 cup orange juice
Directions
Wiggle these worms any way you want on your plate. If you like, give
them 'eyes' made from licorice bits.
Place apricots in colander and let drain. Place drained apricots in
food processor, cover, and whirl until well blended. Place gelatin in
3 quart pan, add orange juice, and let5 stand for 5 minutes to soften
gelatin. Place pan on burner and bring to a boil over med/high
heat,stirring with whisk. Turn off burner and remove pan to rack.
Add apricots and mix with whisk until well blended. Pour into baking
pan,cover with plastic wrap, and refrigerate for about 4 hours, until
set. Use butter knife to cut gelatin crosswise into 9 inch long, 1
inch wide strips. (you should have about 13 strips) Use pancake
turner to remove strips to serving plate. Use your hands to twist
strips into worm shapes. Makes 13 worms.
Origin: Cookbook Digest Sept/Oct 1993. Shared by: Sharon Stevens
Servings: 13 servings
Orange Worms Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into history, in truth as far as pharonic Egypt, and possibly even further than that. Having said that, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, rue and parsley. During the succeeding few centuries, the rich and powerful families of Europe competed to serve up the most extravagent meals, and because of this cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing the recipes of their peers. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Orange Worms recipe.
