Ingredients
1 1/2 cup chicken, cooked - (finely chopped)
1/2 cup carrot, shredded
1/2 cup celery, shredded
4 tsp onion, grated
1/4 cup salad dressing (mayonnaise)
Directions
Thoroughly mix all ingredients. Chill. Use about 1/4 cup filing per
sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made
with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a 9-1/2-ounce can
of tuna in place of the chicken. About 125 calories per serving for
filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using. Store tightly
covered in the refrigerator. Stir lightly before making sandwiches.
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Servings: 6 servings
Chicken-Vegetable Sandwich Filling Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the distant past, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these early records were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the making 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`. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also describes how the early Romans made use of many spices, including some familiar names such as bay, mint and dill. Moving on, there were some books published in the 14th Century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food on the menues of the nobility of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including coriander, basil and rosemary. The introduction of these new culinary ideas created a surge in cookery books, most of which are now in private collections. During the following few centuries, the upper classes strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are greatly in demand as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Chicken Vegetable Sandwich Filling recipe.
