| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Indian |
Chicken, Indian, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
|
|
Shared by Dorothy Hair 6/94 |
|
|
CHICKEN CURRY CREPES—– |
| 1 |
c |
Onion — chopped |
| 1 |
c |
Apple — Tart |
|
|
Unpeeled — chopped |
| 1/3 |
c |
Butter |
| 1/3 |
c |
Flour |
| 1 |
|
Bouillon cube — Chicken |
| 1 |
tb |
Curry Powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ginger — ground |
| 1/2 |
ts |
Pepper — white |
| 3 |
c |
Milk — non-fat |
| 2 |
c |
Chicken — cooked |
|
|
Coarsely chopped |
| 1/3 |
c |
Peanuts |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Coconut — flaked |
| 12 |
|
Crepes |
|
|
CONDIMENTS—– |
|
|
Chutney |
|
|
Onions — Green |
|
|
Coconut |
|
|
Raisins |
|
|
Peanuts |
|
|
CREPES—– water |
| 2 |
|
Eggs |
| 3/4 |
c |
Flour |
| 1/3 |
c |
Dry milk — non-fat |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
|
|
> source <——— |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
-
=========================> Chicken <========================== Saute onion
and apple in butter in large saucepan. Stir in flour, bouillon cube, curry
powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium
heat, stirring constantly, until mixture just comes to a boil and thickens.
* * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts,
raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry
filling on each crepe. Roll up and place in buttered 13x9x2 inch baking
dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until
heated through. Reheat reserved sauce. Serve over crepes with extra
condiments, if desired.
==========================> Crepes <===========================
=============== Reply 4 of Note 1 ================= Board: FOOD BB
Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES
KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05
AM
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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