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 can trace the history of meal recipes way back into history, at least as far into history as the early Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just simple hieroglyphic instructions for food preparation.
As we move into Roman times 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius also describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, including parsley and basil. These new culinary innovations led to an eruption in manuscripts on cookery, the majority of which still exist in private collections. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Arabian Stew recipe.
