Ingredients
8 1/2 oz corn muffin mix
1 cup cheddar or monterey jack, shredded
1 1/2 cup chicken or turkey, cooked shredded
10 3/4 oz cream of chicken soup
4 oz chiles, green, chopped
1 cup corn, whole kernel
1/2 cup scallions, chopped
1 garlic clove, minced
1 tsp chili powder
Directions
Prepare muffin mix as directed on package, adding 1/2 cup of the
cheese with the mix. Set aside. (Do not bake.)
Cook and stir chicken, soup, chilies, scallions, garlic and chili
powder in a large saucepan until heated through.
Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup
mixture over muffin mixture to within 1/2" of the edge. Bake at 350
degrees for 25 minutes or until cornbread is golden. Top with cheese.
Source: MAINPOUL.ZIP Submitted By SAM
WARING
150008 GMT
Servings: 6 servings
Chicken Tamale Pie Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Mexican; Pie; Poultry
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the far past, in truth as far as ancient Egypt, and possibly even further. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians is a series of 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 `wonderful`. Progressing into Roman times around 25BC a man called Apicius created a number of scripts which described recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs made use of a good variety of spices, including some familiar names like basil, fennel and parsley. Later on, we have two interesting cookery books which date from the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is served today, but rather accounts of the types of meals cooked for the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices led to a torrent in recipe publications, the majority of which are now in private libraries. By the advent of the twentieth century, cooking publications were increasing in popularity mostly due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Chicken Tamale Pie recipe.
