Ingredients
WALDINE VAN GEFFEN VGHC42A
2 lb chicken breasts, skin, bone, 1 cubes
2 can fat-free chicken broth
3 cup potatoes, peel, cube
1 cup onion, chop
1 cup celery, slice
1 cup carrots, slice thin
1 tsp paprika
1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
6 oz can no-salt-added tomato paste
1/4 cup cold water
3 tbsp cornstarch
Directions
In a slow cooker, combine the first 11 ingredients; cover and cook on
HIGH for 4 hours. Mix water and cornstarch until smooth; stir into
stew. Cook, covered, 30 minutes more or until the vegetables are
tender. 193 cal; 3 gr fat; 14% fat. Source: Country Woman 3/97. MM
Waldine Van Geffen vghc42a.
Servings: 10 servings
Chicken Stew Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker; Soup; Stew
The History of Recipes
Historians have tracked the existance of recipes back into ancient history, in truth as far into history as ancient Egypt, and possibly even further. However, sadly, these ancient cook books were just very basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few clay tablets in Sumerian which show 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. During the time of the Roman Empire a man called Apicius created some documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used many different spices, including some familiar names like basil, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices prompted an outbreak in books on cooking, many of which are now in academic collections. Over the following few hundred years, the rich families of the West tried to offer the most exotic meals, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Chicken Stew recipe.
