Ingredients
1 1/4 cup raw converted rice
1/2 cup butter or margarine --
1 melted
2 1/2 chicken broth
3 cut-up -- cooked chicken
2 can sliced mushrooms - -- (4
1 oz)
6 tbsp soy sauce
8 green onions -- chopped
2/3 cup slivered almonds
Directions
Mix rice with melted butter or margarine in crockpot. Stir to coat
rice thoroughly. Add all remaining ingredients, except slivered
almonds and 2 tablespoons green onions.Stir well. Sprinkle reserved
almonds and green onions over top. Cover and cook on Low 7 to 9
hours, High 3 to 4 hours. from Rival Crockpot Cookbook that came with
the crockpot typed by Tiffany Hall-Graham
Recipe By :
Servings: 4 servings
Company Casserole1 Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Food historians have tracked the existence of recipes way back into history, certainly as far into history as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic instructions for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and afters, something we still use today. Aspicius also recounts how the Roman cooks were skilled in the use of many herbs and spices, including some familiar names for example basil, fennel and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as parsley, basil and rosemary. These new foods and tastes led to a torrent in recipe publications, some of which are kept safe in private collections. By the arrival of the 20th century, cookery books are highly popular mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Company Casserole1 recipe.
