Ingredients
1 chicken, cut up, aprox 3 lb.
1/4 cup butter (or marg.), melted
1/2 cup onion, chopped
1/4 cup flour, all-purpose
2 tsp salt
2 tbsp paprika
1/4 tsp pepper
1 can chicken broth
2 cup sour cream
1/2 tsp worcestershire sauce
8 oz noodles, med.
Directions
Lightly brown chicken in butter in a skillet; remove and set aside.
Saute onion in pan drippings until tender; blend in lfour, salt,
paprika, and pepper. Cook over low heat until bubbly. Gradually add
chicken broth; cook, stirring constantly, until smooth and thickened.
Remove from heat; stir in sour cream and Worcestershire sauce.
Cook noodles according to package instructions; drain. Combine
noodles and half of sour cream sauce; spoon into a shallow 2 quart
casserole. Top with chicken; pour remaining sauce over chicken. Bake
at 325 degrees for 1 hour.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.
Servings: 6 servings
Chicken Paprikash Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have traced the existance of recipes way back into the distant past, in fact as far back into recorded history as the Egyptians, and maybe even further. However, these, early recipes were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone 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 having made anyone who tried it feel exhilarated. During Roman times around 25BC a roman called Apicius created a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also describes how the Romans made use of a good variety of herbs and spices, including a few you will know for example thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we find two interesting cookery books from the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new culinary innovations caused an increase in manuscripts on food, some of which are now in private collections. During the succeeding few hundred years, the families of Europe tried to lay on the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookbooks were increasing in popularity due to more people being able to read, more free time and having more money. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chicken Paprikash recipe.
