Ingredients
2 1/2 cup chicken, diced cooked
1 cup cream of celery soup
2 each jars mushrooms, (2.5 oz. eac
1/2 cup celery, sliced
1/2 cup green pepper, diced
1 tsp steak sauce
1/2 tsp marjoram, crumbled
1/2 package piecrust mix
1/2 tsp dillweed
Directions
DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid,
celery, green pepper, steak sauce and marjoram in a large skillet.
Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup
shallow baking dish. Prepare piecrust mix, following label
directions, adding dillweed with wa- ter. Roll out to fit top of
baking dish; cover pie; turn edge under, flush with rim; flute. Cut
a 6-inch "X" in center of pastry. Fold corners back. Bake in a very
hot oven (450^F.) for 20 minutes or until crust is golden brown. Let
stand 10 minutes before srvng This recipe is from Family Circle
magazine and offers a bit of a twist to the standard. FROM: EDWIN
WESTBERG
(NXGW71A)
Servings: 6 servings
Chicken Mushroom Pie With Dill Crust ***Nxgw7 Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Mushroom; Pie; Poultry
The History of Recipes
Food historians have proved the existance of recipes way back into antiquity, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few stone tablets in ancient Sumerian describing 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 those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were some interesting books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals on the tables of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the East, including spices like parsley and basil. These new herbs and spices led to an explosion in recipe books, some of which still exist in private collections. During the succeeding few hundred years, the families of Europe strove to offer the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Even so, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the 1900s, cookbooks were greatly in demand due to higher levels of literacy, people having increased leisure time and having more money. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken Mushroom Pie With Dill Crust ___Nxgw7 recipe.
