Ingredients
1 each chicken*
1 celery
1 red onion, finely minced, as
2/3 cup raisins, soak in rum
1 cup seedless grapes,
1 cup chopped walnuts,
2 each red delicious apples
1 dressing
1 cup mayonnaise (preferably home
1/2 cup sour cream
1 tbsp curry powder
1 cayenne pepper, if desired
1 tsp cinnamon
Directions
* roasted, skin removed, meat cut into bite peel left on, core out,
cut in bite size chunks, mango, papaya, pineapple - cut into bite
sized chunks--as desired. Salt and freshly ground black pepper to
taste Combine all the dressing ingredients, taste and adjust the
seasoning. Sometimes I crush some fresh pineapple into the dressing.
It makes for a nice addition.
Depending on how much meat you have on the chicken, you may need
more or less of the dressing. Use your judgement. Mix the chicken
with the fruit and nuts and toss with the dressing. I serve this on a
huge platter lined with---> red cabbage and green savoy cabbage
leaves--it is gorgeous!
Servings: 8 servings
Chicken Salad *(Pstt79c) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Food historians have traced the existence of recipes far back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. In practice though, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few clay tablets in the Sumerian language describing the baking 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 drank it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs used a wide range of herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and parsley. Over the following few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books were in great demand, as a result of higher levels of literacy, people having more leisure time and disposable income. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Salad _(Pstt79c) recipe.
