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
Experts have tracked the existance of recipes far back into distant history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Having said that, mostly, these old cook books were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few stone tablets in ancient Sumerian which recount 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he describes how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. During the succeeding few hundred years, the powerful and rich strove to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks are starting to become popular as a result of more people being able to read, more free time and having more money. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Appel Flask (Smoked Bacon With Onions & Apple recipe.
