Ingredients
8 rib pork chops (2 lbs)
1 pepper
2 can cream of chicken soup
1 cup fresh orange juice
1/2 cup sliced celery
1/4 cup chopped cashews
1 ground cloves
8 fresh orange slices, 1/2'd
Directions
Use 1 large frying pan or prepare in 2 frying pans.
Prepare by dividing ingredients equally; brown chops.
Season with pepper; pour off fat. Stir in remaining ingredients,
except oranges; cover. Cook over low heat 40 minutes; stir
occasionally. Add orange slices, cover. Cook over low heat 5 minutes
more or until tender. Submitted By JANE KNOX On 09-11-94
Recipe By :
Servings: 6 servings
Campbell Soup - Pork Chops A L'orange Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Soup
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in ancient 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 making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius describes how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and dill. Moving on, there are a couple of interesting books which appeared in the fourteenth century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that we all know today, but instead accounts of the types of meals cooked for the rich. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including basil and rosemary. These new foods and tastes caused a torrent in cookery books, most of which are kept safe in private cookery archives. By the advent of the 1900s, recipe publications were in high demand, mostly as a result of more people being able to read, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Campbell Soup Pork Chops A L'orange recipe.
