1 lb medium egg noodles uncooked
14 1/2 oz low-sodium chicken broth
1 cup skim milk
1 tsp salt
1/4 cup cornstarch
2 cup chopped cooked turkey
14 oz canned artichoke hearts - drained a, nd quartered
7 1/2 oz jar roasted red peppers - drained a, nd sliced
9 kalamata olives - pitted and sliced
1/2 cup grated mozzarella cheese - (part-sk, im)
1/2 cup white wine
1 tsp fresh lemon juice
1/2 tsp black pepper
1 vegetable oil cooking spray
2 tbsp grated parmesan cheese
Directions
Prepare noodles according to package directions; drain. Stir the
broth, milk, salt and cornstarch together in a large pot or Dutch
oven until the cornstarch is dissolved. Cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in noodles,
turkey, artichoke hearts, red peppers, olives, mozzarella cheese,
wine, lemon juice and pepper.
Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking
spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes. Let stand
5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g
Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol; 1074 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 8 servings
Mediterranean Turkey Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Poultry; Turkey
The History of Recipes
Food historians have traced the existance of recipes way back into history, in fact as far back into history as the early Egyptians, and maybe even further. Having said that, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing 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 and blissful. As our culinary historical trip moves on a few more years there were some books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is popular today, but instead accounts of the types of food on the menues of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices such as basil and coriander. These new spices and herbs was responsible for an eruption in manuscripts on cookery, many of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe strove to serve up the best banquets, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it was during the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery publications are greatly in demand due to more people being able to read, leisure time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Mediterranean Turkey Casserole recipe.
