Ingredients
18 each young tender corn
1 each large spring chicken
1 each large onion, finely chopped
1/2 each bell pepper, chopped
1 each large tomato, small pieces
1 tsp salt
1 tsp sugar
1 black pepper
2 tbsp cooking oil
1 milk, if needed
Directions
Cut corn off cob, and then scrape ears with back of knife to obtain
milky pulp in a heavy iron pot, brown the chicken in oil a few pieces
at a time, until all sides are done. Add corn, onions and the rest of
the ingredients to the pot. Stir mixture frequently while cooking
over low flame for 30 minutes. If mixture is too dry, add a small
amount of milk. Will serve four. From "Talk About Good" submitted by
Mrs. Warren Butcher
Servings: 4 servings
Chicken Maque Choux Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as a concept can be tracked way back into ancient history, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, sadly, these early cook books were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language 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 people feel `blissful`. Much later, in Roman times a man called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius describes how the Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of interesting books from the 14th Century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including basil and rosemary. These new foods and tastes created an eruption in manuscripts on cookery, many of which still exist in private cookery archives. When we get to the twentieth century, recipe books were in great demand, due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Chicken Maque Choux recipe.
