Ingredients
4 thick pork chops
2 tbsp butter
1 small onion, chopped
2 medium tart apples, chopped
2 tbsp sugar
1 tbsp crystallized ginger, finely chopped
2 cup soft breadcrumbs
1 salt
1/4 cup water, (or wine)
Directions
Sear the chops on both sides and remove from pan. Add butter to
drippings and saute onion until clear. Drain and mix the onion with
apples, sugar, ginger, breadcrumbs, salt and 1/4 c water(or wine).
Spread this mixture in the bottom of a shallow buttered casserole,
arrange pork chops on top and bake, covered, at 350 deg.F for 1 hour.
Remove lid last 10 min to brown. time about 1 1/4 hours.
1993: left out butter and pam sprayed casserole pan.
Very Good SErve with cottage Cheese Salad.
From the kitchen library of Frances Keeney Casserole Cookery Complete
copywrite 1956 by Marian Tracy pub Viking Press April 1956
Servings: 4 servings
Pork Chop & Apple Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Fruit; Main Dish; Meat; Pork
The History of Recipes
Historians have tracked the existance of recipes back into antiquity, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts 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 making anyone who tried it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today like basil, rue and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices led to a torrent in books on cookery, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe tried to serve up the best banquets, and because of this chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications are increasing in popularity due to higher levels of literacy, leisure time and disposable income. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pork Chop & Apple Casserole recipe.
