Ingredients
3 cup water
1/2 cup medium pearled barley* - quaker sco, tch brand
1 tsp instant chicken bouillon - granules
1/2 tsp salt (optional)
2 cup chopped cooked chicken
2 cup halved seedless grapes - red or gre, en
1/2 cup chopped celery
1/4 cup chopped walnuts
3/4 cup mayonnaise or salad dressing
1 tbsp milk or water
1 tsp curry powder (optional)
Directions
Bring water to a boil; stir in barley, bouillon granules, and 1/4
teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until
tender, stirring occasionally. Drain; cool. Combine cooked barley,
chicken, grapes, celery and walnuts. Combine remaining 1/4 teaspoon
salt with remaining ingredients; mix well. Pour over barley mixture,
tossing lightly. Cover; chill. Serve in cantaloupe halves or on
lettuce leaves, if desired.
Seven 1 Cup Servings
*NOTE: To substitute 2/3 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 2 cups and cooking time to 10 to 12 minutes.
Proceed as recipe directs.
NUTRITIONAL ANALYSIS per serving: * calories 351 * carbohydrates 21 g
* protein 15 g * fat 23 g * calcium 33 mg * sodium 380 mg *
cholesterol 50 mg * dietary fiber 3 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Servings: 7 servings
Chicken Salad Delight Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Written recipes as an idea can be tracked far back into ancient history, certainly as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few clay tablets in Sumerian which show the baking 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 blissful. Continuing our culinary historical journey, there were a couple of recipe books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes led to an increase in cookery books, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West competed to serve the best banquets, and because of this chefs and their recipe collections became highly prized. However, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and publishing popular recipes of the day. The TV revolution gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Salad Delight recipe.
