1 ** package together **
2 oz freeze-dried chicken, or
4 oz chicken-flavored t v p
1 oz freeze-dried carrots
1 oz freeze-dried green beans
1 oz freeze-dried peas
4 chicken bouillon cube, or
1/4 cup chicken bouillon granules
1 tsp dill weed
1/2 tsp tarragon
1 ** package separately **
1 package leek soup, packet -- to make
4 1/2 cups
1 savory dumplings
3/4 cup dry milk
1 tbsp margarine
1 salt -- as needed
5 1/2 cup water
Directions
1. Add 5 c cold water to the pot and add all ingredients except
dumplings and milk. Bring to a boil and simmer 10 minutes, stirring
regularly. 2. Mix 1/2 c water with milk powder; add to soup
gradually. Add margarine. 3. Make dumpling dough and spoon in when
soup is simmering.
Makes 8 cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean
Fiske
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 4 servings
Chicken Cream With Vegetables & Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, certainly as far as the Egyptians, and maybe further still. In practice though, in the main part, these old recipes were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian describing the baking 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 `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. As our culinary historical trip moves to more modern times there were some interesting books published in the 14th Century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that appears on menues today, but instead recipes for the types of meals enjoyed by the nobility of the time. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, such as coriander, basil and rosemary. These new foods and spices prompted an increase in publications on food, some of which are kept safe in private libraries. Over the following few centuries, the rich and powerful families of the West strove to offer the most extravagent banquests, and as a result cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, cookery books are greatly in demand as a result of increased literacy, people having more free time and a general increase in wealth. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Cream With Vegetables & Dumplings recipe.
