1 no ingredients
Directions
4 lb all-purpose flour Alligator Sauce Piquant-3 Recipe brought to you by Recipe
Ideas
1 ga vegetable cooking oil
6 lb onions -- finely chopped
4 lg bell peppers -- finely
: chopped
1 bn celery -- finely chopped
1 Head garlic -- finely
: chopped
8 c water
8 cn tomato soup
4 cn tomato sauce -- (#303)
1 c sugar
1 bottle bay leaves
30 lb alligator meat -- chopped
: in bite-sized pieces
6 bn (large) green onions -- chop
: finely
: Salt and pepper -- to taste
: Cayenne pepper -- to taste
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. Cook this mixture for
approximately 1 hour, stirring every 10 minutes. Add meat and cook
another hour. Add green onions when meat is tender and cook an
additional 1/2 hour. Serves 90 to 120. Festival: St. Philomena Cajun
Country Festival; September 8-10, 1995.
Recipe By : Cajun Country Recipes
From: Bill Spalding
Servings: 90 servings
Categories: Cajun; Meat; Sauce
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, in truth as far into history as the early Egyptians, and maybe further still. In practice though, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone 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 those who drank it feel `blissful`. Closer to modern times, there are two interesting recipe books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich people of the period. During the next few hundred years, the powerful families of Wesstern Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications were increasing in popularity due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Alligator Sauce Piquant 3 recipe.
