Ingredients
1/4 cup slivered almonds, toasted
1 cup diced cooked pork or chicken
1 small red-skinned apple
2 tsp lemon juice
1/2 cup seedless grapes
2 tbsp mayonnaise
1/4 tsp soy sauce
1/2 tsp curry powder
1 crisp salad greens
Directions
Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
until golden or toast in a non-stick saucepan on the stove.
Combine meat and slivered almonds. Core and thinly slice apple and
coat with lemon juice. Add to meat. Stir in the grapes.
Blend mayonnaise with soy and curry, pour over salad. (Optional)
Press into a bowl, cover and chill for 15 min. Turn out on a bed of
greens.
Based on Ham & Turkey Salad in Cooking for Two ... or Just for You
Original had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and
additional grape clusters. Shared and modified by Elizabeth Rodier
Servings: 2 servings
Pork & Apple Salad For 2 Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Salad
The History of Recipes
Experts have traced the existance of recipes far back into the distant past, certainly as far back as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are a few clay tablets in the Sumerian language 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, something we still use today. He also describes how the ancient Romans used a wide range of herbs, including some that we all recognise for example thyme, mint and parsley. Later on, there are two recipe books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food eaten by the nobility of the period. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new foods and tastes created a surge in manuscripts on cookery, most of which are now in private cookery archives. For the centuries that followed, the wealthy families of the West competed to serve up the most exotic meals, and because of this chefs and their collection of recipes were at a premium. However, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the 20th century, cooking books were in great demand, mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Pork & Apple Salad For 2 recipe.
