2 tbsp reduced-cal stick margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1/2 cup skim milk
1 can (10 1/2 oz) low-salt chicken -broth
1 1/2 cup cubed cooked chicken breasts
1/3 cup chopped onion
1 can (8 1/2 oz)green peas,drained
1 can (8 1/4 oz)sliced carrots, -drained
1 can (4.5 oz) refrigerated -buttermilk b, iscuits
Directions
Preheat oven to 375F.
Melt margarine in a 9-inch cast-iron skillet over med-high heat. Stir
in flour, salt, and pepper. Gradually add milk and broth, stirring
with a whisk until blended. Cook 4 minutes or until thick and bubbly,
stirring occasionally. Add chicken, onion, peas, and carrots; cook 1
minute. Remove from heat.
Carefully split biscuits in half horizontally; place over chicken
mixture. Bake at 375F for 20 minutes or until buscuits are golden
brown.
Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.
Servings: 5 servings
Chicken Biscuit Stew *Jb Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Soup
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the distant past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef describes how the chefs of Roman times made use of many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including spices like basil and rosemary. These new spices and herbs caused a surge in books on cookery, most of which are now in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. When we get to the twentieth century, recipe books are increasing in popularity due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Chicken Biscuit Stew _Jb recipe.
