2 cup fresh bread crumbs
4 tbsp butter
3 tbsp water
2/3 cup chopped celery
1/2 cup chopped onions
1 1/2 cup chopped, peeled apples (about 2)
1/4 cup golden raisins
1/2 tsp baking powder
1 tsp dried rosemary
2 tbsp dry madeira or
1 tbsp brandy
1 salt and freshly ground pepper to t, aste
Directions
Preheat the oven to 225 F
Spread the crumbs on a baking sheet and dry and toast them in the
oven 5 to 10 minutes. Melt the butter in the water in a large
skillet. Add the celery and onions, and sauté until the onions have
absorbed the butter and are limp. Don't brown them. Add the apples,
raisins, bread crumbs, baking powder, rosemary, and the Madeira or
brandy. Season with salt/pepper to taste and toss well with a fork.
If the stuffing seems overly dry, add an egg or a little chicken
stock. Stuff a crown roast of pork or a turkey per your pork/turkey
baking times/temps or place in a casserole dish and bake uncovered at
325 F until browned, about 25 minutes. Submitted By RHOMMEL@GNN.COM
(RICHARD HOMMEL) On TUE, 31 OCT 1995 113813
Servings: 1 recipe
Apple Raisin & Rosemary Dressing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad
The History of Recipes
We are able to trace the history of `recipes` way back into distant history, in truth as far back as the Egyptians, and maybe even further. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian 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 making anyone who tried it feel `blissful`. As we move on, there were two interesting recipe books from the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food prepared for the rich people of the period. During the next few centuries, the upper-class families of the West tried to offer the best banquets, and because of this chefs and their recipes were at a premium. Nevertheless, it was during the 1800s the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications were starting to become popular due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Apple Raisin & Rosemary Dressing recipe.
