1/2 cup onion, chopped
1/2 cup celery,chopped
2 each garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cup chicken broth
1 package green peas (10oz), frozen
4 cup chicken, cooked, cubed
DUMPLINGS
2 cup buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
Directions
In a large saucepan, saute onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
boil. Cook and stir for one minute; reduce heat. Add peas and cook
for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into
a greased 13-in. x 9-in. x 2-in. baking dish. For dumplings, combine
biscuit mix and basil in a bowl. Stir in milk with a fork until
moistened. Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.
Servings: 8 servings
Chicken & Dumpling Casserole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Chicken; Main Dish
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the far past, certainly as far as early Egypt, and quite possibly further than that. In practice though, these, early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, we find a couple of cookery books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new tastes prompted an outbreak in recipe publications, most of which still exist in academic collections. For the centuries that followed, the powerful and rich competed to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken & Dumpling Casserole recipe.
