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
Recipes as a concept can be found way back into the distant past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of ancient tablets in ancient 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 blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and desserts, something we still use today. Aspicius also describes how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example basil, mint and asafoetida. As we move on, we have some interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including parsley, basil and rosemary. These new foods and spices led to an eruption in books on cookery, most of which still exist in private collections. By the time we get to the 1900s, cooking publications are greatly in demand mostly as a result of better eduction, people having more leisure time and having more money to spend. The arrival of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Nick Cassoni's Turkey Crunch Casserole recipe.
