Рецепт Crunchy Turkey Casserole
Olives
were more than likely first domesticated in the Mediterranean basin some 6,000
years ago. It is thought that oil from the olive was one of several attributes
that likely made the bitter fruit attractive enough to result in its
domestication. However, the production of olive oil, the deliberate pressing of
oil out of olives, is currently documented no earlier than 2500 BC.
Olive
oil was used for variety of purposes, including lamp fuel, pharmaceutical
ointment and in rituals for anointing royalty, warriors and others. The term
"messiah", used in many Mediterranean based religions, means
"the anointed one", perhaps, but of course, not necessarily referring
to an olive oil based ritual. Cooking with olive oil may not have been a
purpose for the original domesticators, but it began at least as long ago as
the 5th-4th century BC, as described by Plato.
The
Romans are responsible for bringing about a significant increase in olive oil
production beginning between 200 BC and AD 200. Olive oil production became
semi-industrialized at sites such as Hendek Kale in Turkey, Byzacena in Tunisia
and Tripolitania, in Libya, where 750 separate olive oil production sites have
been identified.
Production
estimates of oil are up to 30 million liters (8 million gallons) per year from
Tripolitania, and up to 40 million li (10.5 million gal) from Byzacena.
Plutarch reports that Caesar forced Tripolitania's inhabitants to pay a tribute
of 1 million li (250,000 gal) in 46 BC.
Oileries
are also reported from the first and second centuries AD in the Guadalquivir
valley of Andalusia in Spain, where average annual yields were estimated
between 20 and 100 million li (5-26 million gal). Archaeological investigations
at Monte Testaccio recovered evidence suggesting that Rome imported
approximately 6.5 billion liters of olive oil over the period of 260 years.
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Want
some down home chow on your table? Then you have to try this Crunchy Turkey
Casserole.
Crunchy
Turkey Casserole
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
2
- tablespoons olive oil
- 1
- pound ground turkey
- 1
- onion, chopped
- salt
- and pepper, to taste
- 1/2
- teaspoon seasoned salt
- 1/2
- teaspoon garlic powder
- 1
- cup cooked elbow macaroni
- 1/2
- cup shredded cheddar cheese
- 1
- (10.5 oz.) can cream of mushroom soup
- 1
- can French fried onions
Directions:
Preheat
oven to 350 degrees.
Heat
oil over medium heat, add ground turkey, salt, pepper, seasoned salt and garlic
powder, crumble meat as it cooks, cook until no longer pink. Add onions, stir
and cook for 3 minutes. Stir in pasta and cheese.
Spoon
mixture into a greased 2 quart baking dish. Then add cream of mushroom soup,
stir well.
Cover
baking dish, and bake for 20 minutes. After 20 minutes remove baking dish, top
with French fried onions. Cook another 5 minutes, uncovered. Enjoy!