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
Food historians have proved the existance of recipes far back into history, in fact as far as the early Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just primitive pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of stone tablets in 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 `blissful`. During the time of the Roman Empire a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans used many herbs, including some familiar names like bay, mint and dill. As our culinary historical trip moves to more modern times there were two books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of the period. In the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an eruption in manuscripts on cooking, most of which are now in academic collections. When we get to the 1900s, cookery publications are starting to become popular as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Applesauce Barbecue Sauce recipe.
