3 cup diced cooked turkey, chicken or ham
2 hard boiled eggs, chopped
1 can sliced mushrooms (4 oz)
3/4 cup diced celery
1/2 cup slivered blanched almonds
1 tbsp chopped onion
1 can condensed cream of chicken soup (10, 1/2 oz)
3/4 cup mayonnaise
1 chow mein noodles or crushed potato, chips
Directions
Mix the first six ingredients togather. Stir the soup into the
mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole
dish. Sprinkle with chow mein noodles or crushed potato chips. Bake
at 350F for 30 minutes or until bubbling. Source: Nick Cassoni,
Cyberealm BBS Watertown NY originally posted 9/92 Typed for you by:
Linda Fields Cyberealm BBS Watertown NY 315-786-1120
Servings: 6 servings
Nick Cassoni's Turkey Crunch Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Poultry; Turkey
The History of Recipes
We can trace the history of `recipes` way back into antiquity, certainly as far as the early Egyptians, and maybe even further. Having said that, mostly, these ancient recipes were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language which recount 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 blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also informs us how the cooks of Roman times were skilled in the use of many herbs, including many that are still in use today like thyme, fennel and dill. Later on, there were a couple of cookery books dating from the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that is familiar to us all today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe manuscripts, most of which are now in academic collections. By the advent of the twentieth century, cookery books were highly popular mostly due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Nick Cassoni's Turkey Crunch Casserole recipe.
