1 2 chickens -- cooked, * see
Directions
: note
4 c cooked rice
3 cn chow mein noodles -- large
: cans
5 c gravy -- ** see note
3 c celery -- diced
10 green onions -- sliced
16 oz pineapple chunks in juice --
: drained
2 c cheddar cheese -- shredded
1 c toasted almonds -- slivered
1 1/2 c toasted coconut
1 c black olives -- chopped
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized
pieces. ** Use chicken gravy or combination of broth, chicken soup
and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing
dish. Place other items in a decorative fashion on buffet table.
Guests can build their own salads using these ingredients. This can
be made in advance and stored separately, ready to assemble when
needed.
Recipe By : Jo Anne Merrill
Servings: 10 servings
Buffet Make-Your-Own Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, mostly, these old records were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian 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 exhilarated. As we move into Roman times around 25BC a roman called Apicius created some scripts describing recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs used many different spices and herbs, including some familiar names like bay, fennel and parsley. During the following few centuries, the powerful and rich competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookbooks are in great demand, mostly due to more people being able to read, people having increased spare time and having more money to spend. Like it or not, the introduction of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Buffet Make Your Own Salad recipe.
