2 chickens--breasts, thighs, &
1 drumsticks from both
1 flour, salt, & pepper mixed
1 ginger to taste
6 carrots, peeled & quartered
4 tbsp margarine
2 tbsp flour
1 cup water
1 (10-3/4) can beef bouillon
1 tbsp catsup
1 tbsp worscestershire sauce
2 bay leaves
6 small, peeled onions
6 potatoes, peeled & quartered
8 oz mushrooms, sauteed
1 (8 oz) can english peas
Directions
Mix flour, salt, pepper and ginger and dredge chicken pieces in the
seasoned flour. Brown the floured chicken in a skillet with 4
tablespoons of melted margarine. Remove pieces when brown and save
the drippings. Put chicken pieces in a large casserole.
Add flour to the drippings, making a paste. Stir in water, beef
bouillon, catsup, Worcestershire sauce, bay leaves and whole onions.
Pour over chicken and bake at 350~F. degrees for 45 minutes. Add
potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas
and bake 10 minutes longer. SERVES 6 ~--
Servings: 6 servings
Chicken Casserole~ Lone Star Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry
The History of Recipes
We can track the history of `recipes` far back into antiquity, in truth as far as early Egypt, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some 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 `wonderful`. Later on, we find two interesting cookery books which appeared in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but instead recipes for the types of food enjoyed by the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs created a torrent in books on cookery, the majority of which are now in private collections. Over the following few hundred years, the powerful and wealthy strove to serve up the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks are greatly in demand mostly due to higher levels of literacy, people having increased spare time and disposable income. The introduction of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Casserole~ Lone Star recipe.
