2 tbsp butter
1 lb canadian bacon
2 large red tart cooking apples, unpeeled, cored & cut int
2 large onions, thinly sliced
1 fresh ground pepper
Directions
Melt 2 tablespoons of butter in a heavy skillet. When foam subsides
add the bacon. Fry 5 to 10 minutes or until the bacon is lightly
browned. Remove from skillet and set on paper towels to drain. Fry
the onion slices for 6 to 8 minutes in the fat remaining in the
skillet, adding more butter as necessary. When the onions are soft
and transparent, add the apple rings and cover the pan. Simmer over
low heat for 5 to 10 minutes, shaking the pan gently at intervals to
prevent the apples from sticking. When the apple rings are
sufficiently cooked (they should offer little or no resistence when
pierced with the tip of a sharp knife or skewer), return the drained
bacon to the skillet. Cover and simmer an additional 3 to 5 minutes
or until the bacon is heated through. Grind fresh black pepper
liberally over the top and serve directly from the pan as a luncheon
entr,e or Sunday night supper.
Servings: 4 servings
Appel-Flask (Smoked Bacon With Onions & Apple Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat; Pork; Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some clay 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 having made people feel blissful. As we move into Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also tells us how the ancient cooks made use of a good variety of spices, including some that we all recognise like thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new spices and herbs created an outbreak in books on cooking, most of which are kept safe in private libraries. By the advent of the 1900s, cooking publications are greatly in demand as a result of higher levels of literacy, people having more free time and disposable income. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Appel Flask (Smoked Bacon With Onions & Apple recipe.
