Ingredients
2 cup chicken, cooked & cubed
2 cup rice, cooked in chicken brot
1 1/4 cup mayonnaise
6 tbsp lemon juice
3/4 cup almonds, slivered
1 cup cornflakes, crushed
2 cup celery, cooked & cubed
2 can cream of chicken soup
1 onion, chopped
6 eggs, hard-boiled, chopped
1/4 cup butter, melted
Directions
Prepare chicken, celery, and rice. Combine cream of chicken soup,
mayo., onion, lemon juice, and chopped eggs. Add first three
ingredients and mix well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.
Servings: 12 servings
Clinton Hot Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians are a few ancient tablets in the Sumerian language 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 having made drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef recounts how the Romans used a wide range of aromatic flavours, including some that we all recognise like thyme, mint and parsley. Later, we find two interesting recipe books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that we all know today, but instead accounts of the types of food on the menus of the upper classes of the time. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like parsley and basil. These new herbs and spices was responsible for a torrent in books on cookery, the majority of which are now in private cookery archives. For the decades that followed, the powerful and wealthy houses tried to serve up the best banquets, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books are increasing in popularity due to better eduction, people having increased spare time and having more money. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Clinton Hot Chicken Salad recipe.
