Pork Chop & Apple Casserole Recipe


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

Experts have traced the existance of recipes far back into the distant past, at least as far back into recorded history as the early Egyptians, and possibly even further. Having said that, generally, these old cookbooks were just very basic pictorial recipes for preparing food.

Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful.

During Roman times 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also tells us how the ancient Romans made use of many different herbs, including a few that will be familiar to modern chefs for example thyme, fennel and dill.

In the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and spices caused an increase in cookery books, most of which still exist in private libraries.

During the succeeding few centuries, the upper classes competed with each other to serve up the most exotic banquets, and as a result chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day.

By the arrival of the 1900s, cookery books are in great demand, mostly due to increased literacy, increased leisure time and being a little richer.

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