Chicken Salad (Xxxj77a) Recipe

Ingredients

3 cup chicken, dice & boil
3 tbsp lemon juice, fresh
1 cup mayonnaise
1 tsp salt
1 tsp dry mustard
1 tsp curry powder
1 1/2 cup grapes, seedless
1 cup pineapple, tidbits drained
1/2 cup slivered almonds, toasted
1/4 cup water chestnuts, diced


Directions

Toss chicken with lemon juice in large bowl. Cover and refrigerate 1
hour. Combine next 4 ingredients in small bowl. Add remaining
ingredients to chicken and toss lightly. Blend in mayonnaise mixture.
This recipe comes from "COOKING WITH BON APPETIT SOUPS AND SALADS".


Servings: 4 servings

 

 

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Categories: Chicken; Chicken Salad; Poultry; Salad


The History of Recipes

Written recipes as an idea can be observed way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing food.

In an interesting twist, the most ancient recipe found, according to food historians are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful.

During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also describes how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and dill.

Over the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them.

The arrival of TV brought us TV chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on our site.

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