Ingredients
1 stewing hen, cut up
1 onion, chopped
1 tbsp paprika
2 tbsp salt
1 1/2 cup water
4 tbsp shortening
1 tsp black pepper
1 pt sour cream
DUMPLINGS
3 eggs, beaten
1 tbsp salt
3 cup flour
1/2 cup water
Directions
Brown onion in shortening, add seasoning and chicken, brown 10
minutes. Add water, cover and let simmer slowly until tender. Remove
chicken, add sour cream to drippings in pan and mix well. Add
dumblings, arrange chicken on top. Heat through and serve.
(TO MAKE DUMPLINGS): Mix all ingredients together and beat with a
spoon.
Drop batter by teaspoonsful into boiling salted water. Cook about 10
minutes, drain, rinse with cold water. Drain well, add to paprikas.
Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
Servings: 1 servings
Chicken Paprikas Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Experts have tracked the existence of recipes far back into distant history, at least as far back into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are a few ancient tablets in 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 making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks made use of many different spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. Later on, we have some recipe books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cuisine, including coriander, basil and rosemary. The introduction of these new tastes caused a surge in books on cooking, some of which still exist in private cookery archives. By the advent of the twentieth century, cooking publications are in great demand, as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken Paprikas recipe.
