Ingredients
2 eggs, room temperature
1 cup milk, room temperature
1 cup all-purpose flour
1/2 tsp salt
4 cup cooked turkey, diced
2 cup celery, diced
2 cup cheddar cheese, shredded
2 1/4 oz sliced ripe olives, drained
1 cup mayonnaise or salad dressing
1/4 cup milk
1/8 tsp pepper
1 pinch onion powder
1 1/2 cup crushed potato chips
1 tomato wedges, optional
Directions
Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, beat eggs
until lemon-colored and foamy. Add milk, flour and salt; beat just
until smooth (do not overbeat). Pour into a greased 10" glass pie
plate. Bake at 400 degrees for 35-40 minutes or until deep golden
brown. Immediately prick with a fork in the center to allow steam to
escape. Combine the next 8 ingredients in a saucepan; cook and stir
over low until heated through. Stir in potato chips. Spoon into
popover. Garnish with tomato wedges if desired. Serve immediately.
Servings: 10 servings
Popover With Hot Turkey Salad Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Poultry; Salad; Turkey
The History of Recipes
Recipes as a concept can be traced way back into the far past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some 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 tried it feel exhilarated. As we move into Roman times 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks made use of many different herbs and spices, including some familiar names for example basil, mint and dill. As we move on, we find two interesting cookery books which date from the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that is served today, but rather accounts of the types of food on the menues of the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including coriander, parsley, and rosemary. These new herbs and spices caused an eruption in recipe books, the majority of which are now in private cookery archives. During the next few centuries, the families of Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the advent of the 20th century, cookbooks were increasing in popularity mostly due to more people being able to read, more leisure time and having more money. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Popover With Hot Turkey Salad recipe.
