4 oz light cream cheese, softened
2 tbsp fresh parsley, chopped
1 tbsp green onion, chopped
1 tbsp light sour cream
1/2 tsp dried tarragon
1 pinch salt
1 pinch pepper
8 slice dry bread
8 slice turkey
Directions
In small bowl, beat together cream cheese, parsley, onion, sour cream,
tarragon, salt and pepper. Spread on 1 side of each slice of bread.
Top 4 of the slices with turkey; invert remaining bread slices over
top.
Left over chicken may also be used.
Combine with some crunchy raw vegetables and a piece of fruit to
complete this lunch.
Per Serving: about 290 calories, 18 g protein, 12 g fat, 29 g
carbohydrate Good source iron.
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack
Lunch and Go" by Rose Murray, Canadian Living Test Kitchen
[-=PAM=-]
Servings: 4 servings
Lunchbox: Turkey With Herbed Cream Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Poultry; Turkey; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, main course and afters, a style of dining still practiced today. He also describes how the ancient chefs made use of many different herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and parsley. As we move on, we find two recipe books published in the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the curry that is popular today, but instead descriptions of the types of food served to the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, such as coriander, basil and rosemary. These new spices and herbs was responsible for a torrent in manuscripts on cooking, many of which are kept safe in private collections. During the following few hundred years, the families of Europe competed to offer the most extravagent banquests, and as a result cooks and their recipes were at a premium. Even so, it was during the nineteenth century that cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks were in great demand, as a result of increased literacy, people having more free time and having more disposable income. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Lunchbox_ Turkey With Herbed Cream Cheese recipe.
