Ingredients
1/2 can tomatoes (16-ounce can) (about 1 cu, p)
1 cup frozen mixed vegetables
1/3 cup elbow macaroni, uncooked
1/4 cup onion, chopped
1/4 tsp oregano leaves
1/4 tsp salt
1/8 tsp garlic powder
1 dash pepper
1 bay leaf
1 cup chicken stock (from stewed chicken)
3/4 cup chicken, cooked, diced (from stewed, chicken)
Directions
2 servings of about 1-1/4 cups each 286 calories per serving
1. Break up large pieces of tomatoes. Place all ingredients except
chicken into saucepan.
2. Bring to a boil. Reduce heat and boil gently, uncovered, until
macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Servings: 2 servings
Chicken Macaroni Stew Recipe brought to you by Recipe Ideas
Categories: Chicken; Pasta; Poultry; Soup; Stew
The History of Recipes
Recipes as an idea can be tracked back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, these, early cookbooks were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Much later, in Roman times a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times used a good variety of spices, including a few you will know such as thyme, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in publications on food, some of which still exist in academic collections. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were in great demand, as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chicken Macaroni Stew recipe.
