Ingredients
9 oz frozen artichoke hearts
2 cup italian salad dressing
3 cup cooked, cubed chicken
1/3 cup sliced water chestnuts
1/4 cup slivered green olives
1 tbsp soy sauce
2 tbsp butter
1/2 cup pecan halves
1 pinch mixed vegetable seasoning
3/4 cup diced celery
Directions
Cook artichoke according to package directions; drain. Combine with
salad dressing, chicken, water chestnuts, olives, and soy sauce.
Cover and refrigerate at least
3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly
until nuts begin to brown. Drain nuts and sprinkle with vegetable
seasoning; cool.
Drain any liquid from chicken mixture. Add celery just before
serving. Serve on lettuce leaves and garnish with pecans.
Servings: 2 servings
Chicken Regency Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
It is possible to track the history of `recipes` far back into ancient history, in fact as far as the early Egyptians, and maybe further still. However, in the main part, these ancient cook books were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. He also tells us how the chefs of Roman times were skilled in the use of many different herbs, including some familiar names such as thyme, mint and dill. Moving our culinary historical trip onwards, we have two recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals cooked for the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new tastes created a surge in recipe publications, the majority of which still exist in private libraries. When we get to the 1900s, recipe books were in great demand, due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Regency Salad recipe.
