Ingredients
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Directions
: ***dough:***
2 c all-purpose flour
1/4 c cornmeal
2 1/2 ts sugar
1/2 ts salt
1/2 c unsalted butter -- (1 stick)
: plus 1
: tablespoon
4 ts vegetable shortening -- like
: Crisco
3/4 c lowfat plain yogurt
: ***Filling:***
1/4 c shallots -- finely chopped
: OR: green onion
1 TB olive oil
8 oz mushrooms -- trimmed and
: finely
: chopped (2 cups)
1/2 red bell pepper -- cored,
: seeded and
: chopped
2 TB all-purpose flour
1 1/2 ts sweet paprika
1/2 ts salt
1/8 ts pepper
1/3 c lowfat plain yogurt
10 oz chicken -- cooked, chopped
: (about 2 cups)
1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in
large bowl. With pastry blender or 2 knives, cut in butter and
vegetable shortening until mixture resembles coarse meal. Stir in
yogurt, mixing just until mixture comes together. Divide dough in
half, wrap in plastic wrap and refrigerate several hours or
overnight. 2. Prepare Filling: Saute' shallots in oil in large
skillet over low heat, stirring frequently, for 5 minutes. Add
mushrooms and sweet red pepper; cover and cook 5 to 7 minutes over
low heat or until mushrooms have given off their liquid and peppers
are soft. Stir in flour, paprika, salt and pepper; cook 2 minutes.
Stir in yogurt and chicken. Cool to room temperature. 3. Preheat oven
(400 degrees). Grease 1 large or 2 small baking sheets. 4. Working
with half the dough at a time, roll out one 12 x 12-inch square. Cut
in half diagonally into 2 triangles, then in half again to form 4
triangles. Place triangles on prepared baking sheet. Top each
triangle with one-fourth of the filling, leaving a 1/2-inch border
all around. Brush border with water. Roll out remaining dough to 12 x
12-inch square. Cut into 4 triangles as with first piece. Place one
triangle on top of each triangle on baking sheet. Seal edges with
fingers. Prick tops of turnovers several times with fork. 5. Bake for
25 minutes or until crisp and golden brown.
Hints:: Dough can be made several days ahead, wrapped and
refrigerated. The unbaked turnovers can be frozen, and then baked in
a pre-heated 375 oven for 5 to 10 minutes longer than in Step 5.
To speed up preparation, use a store-bought refrigerator crescent
dough and form it into turnovers. For appetizer portions, make
smaller turnovers. Also delicious using leftover cooked turkey, beef,
or pork. Makes 4 main-dish turnovers. Recipe can be halved or
doubled. Typos by Brenda Adams
Family Circle Cookbook, New Tastes for New Times
Recipe By : The Family Circle Cookbook, New Tastes for New Times
From: Brenda Adams
Servings: 4 servings
Chicken Turnovers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Dessert; Poultry
The History of Recipes
It is possible to read the history of written recipes back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these early cook books were just basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including parsley, basil and rosemary. These new foods and tastes caused a torrent in manuscripts on cookery, most of which are kept safe in private collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes of the day. When we get to the twentieth century, recipe publications are in high demand, mostly as a result of increased literacy, people having more spare time and disposable income. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Turnovers recipe.
