Ingredients
1 russian dressing:
1/2 cup fat-free mayonnaise-style
1 dressing (12 calories per
1 tablespoon)
2 tbsp ketchup
1 1/2 tsp drained prepared horseradish
1/2 tsp grated onion
1/2 tsp worcestershire sauce
1 sandwiches:
4 oz skinless cooked chicken,
1 sliced
1 1/2 oz thinly sliced swiss cheese
1/4 cup rinsed drianed sauerkraut
8 slice rye bread
Directions
Preheat broiler. Line large baking sheet with foil.
To prepare dressing, in small bowl, combine mayonnaise dressing,
ketchup, horseradish, onion and Worcestershire sauce.
To prepare sandwiches, place 1/4 of the chicken, cheese, sauerkraut
and dressing onto each of 4 slices of bread; top each with another
slice bread. Broil 8" from heat until golden brown; with spatula,
turn to brown other side.
EACH SERVING PROVIDES; 1/4 vegetable; 1 1/2 proteins;
2 breads; 30 optional calories
PER SERVING: 295 calories; 17g protein; 7g fat; 40g carbohydrate;
160mg calcim; 991mg sodium;35mg cholesterol; 5g dietary fiber ----
Servings: 4 servings
Chicken Reuben Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich
The History of Recipes
Written recipes as an idea can be observed way back into ancient history, in fact as far into history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to historians is a series of ancient tablets in ancient Sumerian which recount 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 tried it feel wonderful. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Continuing our culinary historical journey, we have some books which date from the 1300s ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cookery, many of which are now in private libraries. Over the succeeding few hundred years, the rich families of Europe strove to serve up the most exotic meals, and as a result chefs and their recipe collections were much in demand. However, it was during the 1800s that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes of the day. When we get to the twentieth century, cooking publications are greatly in demand mostly due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Chicken Reuben recipe.
