Ingredients
3 1/2 cup tomato juice
16 oz chicken, cooked & cut up
2 small raw potatoes, diced
1 medium eggplant, cut up
1 large raw onion, diced
6 celery stalks with greens, diced
28 oz green beans, drained
12 oz fresh or canned mushrooms, drained
1 tbsp oregano
1 garlic, to taste
1 onion powder, to taste
1 parmesan cheese, grated
Directions
Place all ingredients in a crock pot in the order listed (except for
the cheese) , cover and cook 8-10 hours on medium. Serve with cheese.
Makes 20 cups.
Source: "The Yankee Kitchen" 03-31-93 (#6) [Joan]
Servings: 20 servings
Arabian Stew Recipe brought to you by Recipe Ideas
Categories: Crock Pot; Crockpot; Soup; Stew
The History of Recipes
We are able to read the history of written recipes back into the distant past, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians are a few stone tablets in Sumerian which show the preparation 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 and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. As we move on, there are a couple of interesting recipe books which date from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food cooked for the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new foods and tastes prompted an explosion in books on cookery, most of which are now in academic collections. By the advent of the 20th century, recipe publications were in high demand, mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Arabian Stew recipe.
