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
It is possible to follow the history of meal recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Continuing our culinary historical journey, there were two interesting books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that appears on menues today, but rather accounts of the types of meals cooked for the rich people of the period. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books were in high demand, mostly as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Popover With Hot Turkey Salad recipe.
