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
Food historians have proved the existence of recipes way back into the far past, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these old records were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of his times used many aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is popular today, but rather accounts of the types of meals served to the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including parsley, basil and rosemary. The introduction of these new tastes led to a torrent in cookery books, many of which still exist in private cookery archives. Over the next few centuries, the upper-class families of Europe strove to serve the most exotic banquets, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cooking books are greatly in demand mostly due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Clinton Hot Chicken Salad recipe.
