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
We are able to read the history of `recipes` far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these early records were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he describes how the ancient cooks made use of a wide range of spices, including some that we all recognise for example thyme, mint and parsley. As we move on, there were a couple of books which date from the 14th Century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, such as basil and rosemary. These new culinary innovations created an explosion in books on cookery, many of which are now in academic collections. During the next few centuries, the rich and powerful families of the West strove to serve the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cookery publications were in great demand, mostly due to increased literacy, people having more free time and having more money. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chicken A La King (Usda) recipe.
