Ingredients
1 cup uncooked orzo or ring macaroni
1 package (6 ounces) diced dried mixed fruit, (about 11/2 cups)
2 cup cut-up cooked chicken
1 cup cubed jicama
2 green onions (with tops), sliced
1/2 cup mayonnaise or salad dressing
2 tbsp yoplait original plain yogurt or so, ur cream
1 tsp ground red chilies
1/4 tsp salt
Directions
Orzo is tiny pasta that resembles the shape of rice.
Cook Orzo as directed on package except stir fruit into boiling water
with Orzo. Rinse Orzo and fruit with cold water; drain.
Mix chicken, Orzo, fruit, jicama and onions. Mix remaining
ingredients; toss with chicken mixture. Cover and refrigerate about 2
hours or until chilled.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Baja Chicken-Pasta Salad (Rice) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Italian; Pasta; Pasta Salad
The History of Recipes
It is possible to track the history of written recipes way back into the far past, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian which recount 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 people feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of Roman times used a wide range of spices and herbs, including a few you will know such as thyme, rue and dill. Continuing our culinary historical journey, we find some recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that we all know today, but rather descriptions of the types of food prepared by the chefs of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas created a torrent in books on cooking, the majority of which still exist in academic collections. Over the succeeding few centuries, the powerful and wealthy competed with each other to offer the best banquets, and because of this the best chefs and their recipes were highly sought after. However, it was during the nineteenth century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks are in great demand, due to higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Baja Chicken Pasta Salad (Rice) recipe.
