1/2 cup miracle whip
1 tbsp soy sauce
1/4 tsp ginger, ground
1 lb turkey breast, cooked
1 each bell peppers, red
1 cup pea pods, partially cooked
1 each carrots
1 each onions, green
Directions
Slice turkey breast and bell pepper into strips. Slice pea pods
lengthwise. Slice carrot diagonally. Chop onion. Mix salad dressing,
soy sauce, and ginger in large bowl. Add remaining ingredients;
chill. Serve on lettuce-covered platter.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 2 servings
Oriental Turkey Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Poultry; Salad; Turkey
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the distant past, in fact as far as the ancient Egyptians, and maybe further still. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Continuing our culinary historical journey, we find a couple of books which date from the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is served today, but instead recipes for the types of meals on the menus of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and spices caused an outbreak in books on cooking, the majority of which are kept safe in private collections. Over the succeeding few centuries, the families of Europe strove to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were starting to become popular mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Oriental Turkey Salad recipe.
