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
It is quite possible to prove the history of written cooking instructions way back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language 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 people feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius recounts how the early Romans were skilled in the use of many herbs, including some familiar names for example thyme, rue and asafoetida. Later on, there were a couple of recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the upper classes. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in manuscripts on cookery, many of which still exist in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially chefs and their recipes became highly prized. However, it was during the 1800s that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes common in their social group. By the advent of the twentieth century, cookery books were highly popular as a result of better eduction, more spare time and disposable income. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Oriental Turkey Salad recipe.
