Ingredients
1 cup rice
1 chicken
1 package dry lipton onion soup mix
1 can chicken broth
1 can cream of mushroom soup water
Directions
Pour uncooked rice into a 10 inch Dutch Oven. Place cut-up chicken
parts on top of the rice. Sprinkle Lipton Onion Soup mix on top of
chicken. Dilute chicken broth with one can of water. Pour mixture
over the chicken and bake with coals on top and bottom for at least
one hour.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Baked Chicken & Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Rice; Vegetable
The History of Recipes
Written recipes as an idea can be traced way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of a good variety of aromatic flavors, including some familiar names for example bay, rue and asafoetida. As we move on, there are some interesting books from the fourteenth century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is served today, but rather recipes for the types of meals cooked for the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas created a torrent in manuscripts on cooking, some of which still exist in private libraries. By the time we get to the 1900s, recipe publications were greatly in demand due to more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Baked Chicken & Rice recipe.
