Ingredients
1 squash
1 apples
1 cranberries
1 water
Directions
Cut open squash (cut in half or into chunks), scoop out seeds. Lay
cut-side down in a baking pan. Peel and core 1 or 2 apples; slice,
and scatter the apple slices in with the squash. Scatter a handful or
two of cranberries around with the squash and apples. If you like
your squash a bit moist, add a tablespoon or two of water to the
bottom of the pan (I don't do this; my husband does). Cover the pan
with aluminum foil and bake at 400F for 1 hour, or until a fork stuck
into the hard outside shell meets with no resistance. Scoop the
squash out of the rind, scoop up a bit of the apple and cranberries
on the side, and enjoy!
Posted by fms@epoch.com (Faith Senie) to the Fatfree Dig. Vol. 12
Issue 21 Nov. 22, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Cooking Winter Squashes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can read the history of written recipes far back into the distant past, in fact as far into history as the ancient Egyptians, and maybe even further. However, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in the Sumerian language which show the making 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. Later on, in Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the early Romans made use of many spices and herbs, including a few you will know for example thyme, rue and asafoetida. Later on, we find some interesting books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of meals on the menues of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. These new foods and spices caused an outbreak in books on cooking, the majority of which are kept safe in academic collections. For the next few years, the upper classes strove to offer the most exotic banquets, and as a consequence, chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes of the day. By the advent of the twentieth century, cookbooks were greatly in demand mostly due to more people being able to read, increased leisure time and having more money to spend. The introduction of the TV gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Cooking Winter Squashes recipe.
