Ingredients
2 medium (about 1 pound) idaho potatoes, cut, into /4-inch
1/8 tsp garlic powder 7 oz. cooked chicken,, flaked
3 tbsp commercial picante sauce
2 tbsp minced green onions
3/4 cup (3 oz.) shredded low-fat mozzarella, cheese
1 (2 l/4 oz.)can sliced ripe olives,, drained
Directions
Arrange potato slices on a large microwave safe platter; sprinkle with
garlic powder. Cover with plastic wrap. Microwave at High for 4 to 5
minutes or until potatoes are tender. rotating dish once.
Combine chicken, picante sauce and onions in a medium bowl; stir well.
Spoon 1 teaspoon of mixture onto each potato round Sprinkle with
cheese and top with an olive slice. Cover and microwave at high for 1
minute or until cheese is melted. Servc immediately.
Yield: 30 appetizers.
Per serving 30 calories, 2 grams protein, 3 grams carbohydrate, 1
grams fat (26%), 6milligrams cholesterol 50 milligrams sodium From
the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Nachos Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Mexican; Poultry
The History of Recipes
We can track the history of meal recipes far back into the far past, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. He describes how the meals were divided into appetizers, main course and afters, a style of dining still practiced today. Additionally, he tells us how the ancient Romans were skilled in the use of many different spices and herbs, including some that we all recognise like bay, fennel and parsley. Later, there were some books dating from the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new tastes created a torrent in cookery books, many of which are kept safe in private cookery archives. During the following few hundred years, the rich and powerful families of the West strove to serve up the best banquets, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery books are greatly in demand due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Chicken Nachos recipe.
