1 package (10 ounces) frozen green peas
3 cup cold cooked brown or white rice
2 cup cut-up cooked chicken
2 medium stalks celery sliced (about
1 cup)
4 oz process sharp american cheese, cut, into cubes (ab
1/3 cup sliced pimiento stuffed olives
1 small onion, chopped (about 1/4 cup)
1 cup mayonnaise or salad dressing
2 tbsp lemon juice or vinegar
1/2 tsp salt
1/8 tsp pepper
Directions
Rinse frozen peas with cold water to separate; drain. Mix peas, rice,
chicken, celery, cheese, olives and onion. Mix remaining ingredients;
toss with chicken mixture. Cover and refrigerate at least 2 hours.
Garnish with additional sliced pimiento-stuffed olives or tomato
wedges if desired.
8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Brown Rice & Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Rice; Salad
The History of Recipes
We can read the history of written recipes far back into distant history, at least as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, sadly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Moving on, there were two interesting cookery books from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is served today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the time. During the next few hundred years, the upper-class families of Wesstern Europe tried to lay on the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications were increasing in popularity due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Brown Rice & Chicken Salad recipe.
