Ingredients
1 1/2 lb chicken wings
3 bacon slices, chopped
2/3 cup green bell pepper,chopped
2/3 cup celery,chopped
1 lb ground beef
1 can tomatoes,broken up(28oz)
3/4 cup chicken broth
3/4 tsp salt
1 tsp thyme
1/2 tsp allspice,ground
1/8 tsp cayenne pepper
1/8 tsp black pepper
2/3 cup lima beans
2/3 cup corn kernels
1 steamed rice
Directions
1. Remove and discard wing tips; reserve remaining wings.
2. In large skillet, cook bacon until browned; remove with slotted
spoon and reserve.
3. Add chicken wings; brown on all sides and remove with slotted
spoon.
4. Add bell pepper and celery; saute until crisp-tender, about 3
minutes.
5. Add beef; cook, stirring to crumble, until browned.
6. Drain off fat; add tomatoes, chicken broth, thyme, allspice,
cayenne and black peppers and chicken.
7. Simmer, covered, until chicken is almost tender, about 15 minutes.
8. Add lima beans and corn; simmer, covered, until chicken and
vegetables are tender, about 5 minutes.
9. Sprinkle with bacon and serve over steamed rice.
MAMMY cc: ALL
cc: ALL --- þ OLX 1.51 þ You know your dieting when postage stamps
taste good!
|OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282
Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags:
Servings: 6 servings
Chicken Wings Gumbo Style From Tony Burke Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Gumbo; Poultry
The History of Recipes
We are able to follow the history of written recipes way back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted a torrent in recipe books, the majority of which are now in private cookery archives. By the time we get to the 1900s, cookery books were greatly in demand as a result of more people being able to read, increased leisure time and a general increase in wealth. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Wings Gumbo Style From Tony Burke recipe.
