Ingredients
3 celery ribs
3 cup cubed cooked chicken
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 tsp dried rosemary, crumbled or
1 tbsp fresh rosemary
Directions
Adapted from "The 5 in 10 Cookbook" by Paula Hamilton. Hearst, $15.
Thinly slice the celery and combine it in a bowl with the chicken.
Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.
Serve immediately or refrigerate for up to 24 hours.
Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.
Servings: 4 servings
Chicken Salad With Rosemary & Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad; Sauce
The History of Recipes
We can follow the history of meal recipes back into antiquity, in fact as far as the ancient Egyptians, and maybe even further. Having said that, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts are some tablets in Sumerian which describe 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 anyone who tried it feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times made use of a wide range of spices and herbs, including many that are still in use today such as thyme, mint and dill. Later, there are a couple of books which date from the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that appears on menues today, but rather accounts of the types of food served to the nobility of that period. Later on in the 1400s, the Crusaders brought back many new spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on food, some of which still exist in private cookery archives. For the centuries that followed, the powerful families of Europe strove to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking books were starting to become popular mostly due to more people being able to read, leisure time and disposable income. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Salad With Rosemary & Mayonnaise recipe.
