Ingredients
1 no ingredients
Directions
2 lb Chicken; pieces
1 md Onions; chopped
2 tb Oil
2 ts Salt
1 ts Pumpkin pie spice
1 cn Orange juice, concentrated
2 ts Orange peel, grated
1 lb Cranberries
1 c Sugar
Night before: Chop onions, thaw orange juice and chicken, measure
spices.
In the morning: Add ingredients to crockpot. Cook 8-10 hours, till
done. Serve over hot cooked rice.
This was one of Ann Sharpe's favorite recipes. Ann was Sylvia
Steiger's mother.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 4 servings
Ann's Ruby Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Crock Pot; Crockpot; Poultry
The History of Recipes
Academics have proved the existence of recipes back into history, certainly as far back into history as the Egyptians, and possibly even further. In practice though, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans made use of many aromatic flavors, including a few that are still present in modern kitchens like bay, mint and parsley. As our culinary historical trip moves to more modern times there are a couple of recipe books from the 1300s ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the indian food that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new tastes was responsible for a torrent in recipe manuscripts, some of which are now in academic collections. The introduction of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Ann's Ruby Chicken recipe.
