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Receta Crunchy Turkey Casserole
by Christine Lamb

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

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!