Ingredients
WALDINE VAN GEFFEN VGHC42A
1 lb ground chicken or turkey
1/2 cup plain bread crumbs
1/4 cup apple sauce
1/4 cup yellow onion, mince
1/4 cup parsley, chop
1 tsp lea & perrin
1 tsp lemon juice
1 salt and pepper
Directions
Combine all ingredients and shape into patties. Grill, broil or saute
about 4-5 minutes per side. Serve with Christina Ferrare's No-Fat
Sauce. Source: Home and Family. MM Waldine Van Geffen
vghc42a@prodigy.com.
Servings: 4 sandwiches
Chuck Woolery's Healthy Chicken Burgers Recipe brought to you by Recipe Ideas
Categories: Chicken; Healthy; Poultry
The History of Recipes
Recipes as a concept can be tracked way back into history, at least as far as pharonic Egypt, and maybe further still. Having said that, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian 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 exhilarated. Much later, in Roman times a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also describes how the ancient Romans used many different aromatic flavors, including some familiar names like thyme, mint and dill. Continuing our culinary historical journey, there were two interesting books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the rich. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices created a surge in manuscripts on cooking, most of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve up the most extravagent meals, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications are in high demand, mostly as a result of increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Chuck Woolery's Healthy Chicken Burgers recipe.
