10 oz apricot preserves*
8 oz russian dressing**
1 package onion soup mix
2 cup long-grain rice
2 tbsp minced parlsey
3- lb chicken, * sub Current, Peach
Directions
** Sub Catalina Dressing>>>>>> Richard, This recipe came from Prodigy
BB; at the time, unfortunately, I wasn't recording the author's name.
Preparation: 1- Mix Preserves, Dressing, and Onion mix 2- Arrange
chicken in a baking dish; pour mix over chicken; 3- Marinade 3+
hours, refrigerated. 4- Bake at 325F-350F 45 min to 1 hour, until
juices clear. 5- To crisp chicken, cook the last 15 min under the
broiler. 6- Prepare rice with parsley; serve chicken over rice. 7- My
preference is to bake chicken about 30 min and finish over a med-high
grill, basting with some of the sauce and saving some to pour over
chicken and rice at serving. Good Appetite, BoB FROM: BOB STAATS
(VVDT30A)
Servings: 4 servings
Apricot Chicken *** (Vvdt30a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to follow the history of `recipes` far back into ancient history, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which describe the making 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 wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he recounts how the Roman cooks used a good variety of aromatic flavors, including some that we all recognise like thyme, fennel and dill. For the decades that followed, the rich and powerful families of the West competed to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books are in great demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Apricot Chicken ___ (Vvdt30a) recipe.
