1 each onion -- chopped fine
4 each chicken breast halves --
1 chunks
1/2 tbsp oil -- or margarine
4 each carrots -- sliced
4 each potatos -- washed and
1 sliced
1/2 lb cheese, velvetta
1 bottle real bacon bits (3 oz
1 jar) -- precooked bacon
1 can 7-up
Directions
For use in a Dutch Oven -- Preparation: Chop the onion into fine
pieces. Place in a plastic bag. Chop the chicken breast halves into
4-6 large chunks. Carrots should be peeled and sliced in advance.
Place in a plastic bag. Take potatos that have been washed and
scrubbed to remove loose skin. Do not cut the potatoes into pieces in
advance or they will discolor.
At the Campsite: add oil to a dutch oven. Add the onion and cook
until they start to become transparent. Add the chicken, carrot
slices, and cut the potatoes into the dutch oven in chunks. Add 1 can
of 7-up. cover and cook until the potatoes are tender. Cut the
velvetta cheese into chunks on top of the mixture. Cover and let cook
for a few minutes and the cheese melts. Sprinkle the precooked bacon
over the top. Serve in bowls with the sauce.
In the kitchen -- put oil in a large pan with lid. Over medium heat,
cook onion until translucent. Add the chicken, potatoes, carrots and
7-Up. Cover and steam until the potatoes and carrots are done. Top
with velvetta, cover and heat until the cheese melts. Sprinkle with
the precooked bacon and serve.
Recipe By : Ken Vaughan, based on a recipe from Gaye Willis
Servings: 4 servings
Chicken 7-Up Stew Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Soup; Stew
The History of Recipes
Academics have tracked the existance of recipes far back into ancient history, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that is, generally, these ancient records were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation 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 exhilarated. As our culinary historical trip moves on a few more years there were two recipe books from the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich and powerful. During the succeeding few hundred years, the rich and powerful families of the West competed to serve up the best banquets, and consequentially cooks and their recipes increased in prestige. However, it was during the 19th century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books are highly popular due to better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Chicken 7 Up Stew recipe.
