Ingredients
2 chicken breasts -- poached,
1 in cubes
1/4 cup low fat mayonnaise
1/4 cup plain yogurt
1/4 cup red or green seedless grapes
1 halved
1/4 cup walnut or macadamia nuts --
1 chopped
1/4 cup dried cherries
Directions
Mix mayonnaise, yogurt and chicken. Add fruits and nuts. Season
lightly with salt and pepper and serve on a bed of lettuce Posted by
bobbi744@sojourn.com.
Recipe By : Lansing State Journal, Suzy Cook-Starke, Lansing
From:
Servings: 4 servings
Chicken Salad With Dried Cherrries Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Fruit; Poultry; Salad
The History of Recipes
Written cooking instructions as an idea can be tracked way back into the distant past, in fact as far back as pharonic Egypt, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian 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 having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of spices, including some that we all recognise such as thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are two interesting books published in the fourteenth century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food enjoyed by the rich people of that time. In the 15th century, the Crusaders brought back many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a surge in cookery books, most of which still exist in private libraries. Over the following few centuries, the powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording popular recipes of the day. When we get to the 1900s, recipe books are in high demand, as a result of better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Salad With Dried Cherrries recipe.
