20 oz frozen green peas
2 tbsp instant minced onion
1 cup green peppers -- chopped
1 1/3 cup boiling water
2 qt chicken broth
1 2/3 cup unsifted flour
1 qt milk
2 1/2 lb cooked chicken -- diced
1 (about 8 cups)
16 oz canned mushrooms pieces --
1 drained (3 cups)
1/4 cup pimientos -- chopped
3 tbsp salt
1/8 tsp pepper
2 tsp poultry seasoning
Directions
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings
or one-fourth of the recipe. Baking pans are not needed for food to
be served without freezing.
Add peas, onion, and green pepper to boiling water. Cover. Cook
slowly for 5 minutes. Drain; save cooking liquid. Combine vegetable
cooking liquid with broth. Heat to boiling.
Mix flour with milk. Stir slowly into broth mixture. Cook until
thickened, stirring constantly. Stir in chicken, vegetables, mushroom
pieces, pimientos, and seasonings.
TO SERVE WITHOUT FREEZING: Heat to serving temperature. Serve over
cooked rice or hot biscuits.
TO FREEZE: Pour one-fourth of the mixture into one of the prepared
baking pans. Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be used for best eating quality (about 6 months). Freeze
immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 350B0 F. (moderate). Remove
freezer wrap. Place food in baking pan. Heat 1 1/2 hours or until
bubbly at edges. Stir occasionally during heating. After heating,
stir gently until sauce is smooth. Serve over cooked rice or hot
biscuits.
~ - - - - - - - - - - - - - - - - -
Serving Ideas : Rice or Hot Biscuits
NOTES : This recipe is for 24 servings (about 1 cup each). Directions
are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the
time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture Research
Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number
0100-02712). MasterCook electronic format by Rosie Winters. Nutr.
Assoc. : 0 4289 0 0 0 0 0 0 2461 0 0 0 0
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton,
1973)
Servings: 24 servings
Chicken A La King (Usda) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, at least as far into history as the Egyptians, and maybe further still. However, in the main part, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
During Roman times around 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also recounts how the ancient cooks used many different spices, including a few that will be familiar to modern cooks like bay, mint and dill. Over the succeeding few hundred years, the powerful and rich houses competed to serve the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken A La King (Usda) recipe.
