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
Written cooking instructions as an idea can be tracked way back into history, at least as far back as the Egyptians, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he recounts how the Roman cooks were skilled in the use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and parsley. Continuing our culinary historical journey, there were two recipe books from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that we all know today, but rather recipes for the types of meals prepared by the cooks of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in publications on food, the majority of which still exist in private libraries. When we get to the 20th century, cookery publications are in great demand, due to better eduction, leisure time and disposable income. |
We hope you enjoy this Popover With Hot Turkey Salad recipe.
