Ingredients
6 pork chops
1 can pineapple chunks in juice
1 onion -- chopped
1/4 cup celery leaves -- minced
1 garlic clove -- minced
12 prunes -- pitted
2 tsp soy sauce
1/2 tsp marjoram
1 cup celery -- sliced diagonally
1 cup rice
1 tsp ginger
Directions
1. Trim excess fat from chops; lightly grease heavy skillet with fat
from 1 chop. Brown chops on both sides; drain off excess fat. Season
lightly with salt and pepper. 2. Drain pineapple (medium can, use
sweetened or in its own juice as you desire). Combine the juice,
onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour
over chops. Simmer, covered, for 20-30 minutes (depending on
thickness of chops). 3. Add pineapple and celery and cook for 10
minutes longer or until celery is tender and pork is well done,
adding a small amount of water if needed. Prepare rice according to
package directions; add ginger, stirring to blend. Serve pork over
rice.
Recipe By : Jo Anne Merrill
Servings: 6 servings
Polynesian Pork Centennial Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to follow the history of `recipes` back into ancient history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of stone tablets in Sumerian which recount the making 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 and blissful. As we move on, we have some recipe books published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is served today, but rather accounts of the types of meals on the menus of the rich people of the period. During the following few hundred years, the rich families of the West competed to offer the most extravagent banquests, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking publications were in great demand, as a result of better eduction, more leisure time and having more money. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Polynesian Pork Centennial recipe.
