Ingredients
1 cup thinly sliced onion
3 tbsp butter or margarine
2 tbsp lemon juice
1 tbsp worcestershire sauce
1 cup catsup
2 cup applesauce
1 tsp salt
Directions
1. Place onions and butter in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 2
minutes or until onion is tender. 3. Add lemon juice, Worcestershire
sauce, catsup, applesauce and salt. 4. Heat, uncovered, in Microwave
Oven 7 minutes or until sauce is bubbly. Makes 3 cups
Servings: 4 servings
Applesauce Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Barbeque; Bbq; Beef
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, sadly, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of clay tablets in Sumerian which describe 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`. During the time of the Roman Empire a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the cooks of Roman times used many spices and herbs, including a few you will know like thyme, fennel and dill. As our culinary historical trip moves on a few more years we find some interesting books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they have no connection with the indian food that appears on menues today, but rather descriptions of the types of food served to the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs was responsible for an explosion in recipe publications, some of which still exist in academic collections. By the arrival of the 20th century, cook books are greatly in demand due to better eduction, more spare time and disposable income. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Applesauce Barbecue Sauce recipe.
