Leftover Chicken Or Turky

Usually we think of methods of intake as falling into four categories – hearing the Word taught by our pastors and teachers (Jeremiah 3:15), reading the Bible ourselves (Deuteronomy 17:19), studying the Scriptures intently (Proverbs 2:1-5), and memorizing key passages (Psalm 119:11). All of these methods are needed for a balanced intake of the Word… [But] we must do more than hear, read, study, or memorize Scripture. We must [also] meditate on it (Joshua 1:8).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Jewish		1	Servings

INGREDIENTS

2	c	Cooked chicken cut into
		pieces not too small
		up
		to 3
2	c	Cooked rise., or cook 3/4
		cup rice in a lot of
		water
		with some salt. Drian and
		wash well in water.
1		Big onion cut to small
		pieces
2		Tabls oil, up to 3
1 1/2		Tabls Flour
2		Tabls Curry, hotor mild
1	t	Paprika
1	t	Granulated garlic
1 1/2	c	Milk -, use water for
		Kashrut
3		Tabls Coconut Shreded
1/4	c	Raisins, washed
1		Apple cut into small pieces
		Salt

INSTRUCTIONS

Source : From my mother with love & more Family recipe.  First make the
Rouex.  In a heavy saucepan warm up oil ,add onions and fry lightly .
Add  flour,and all the seasoning, Stir all the time for 1 minute.  Pour
the milk (water) .Stiring all the time. Bring to boil .Take off  heat.
Taste and add salt if necessary.  Add all other ingredients ,Stir until
well blended.  Transfer into a well buttered souffle dish,and bake in a
preheated  350 F hot oven for about 30 minutes or until nice brown in
color.  Serve with fresh salads, a dish with pineapples, and some more
of  shredded coconuts that you add and sprinkle on each person own
plate.  I can a sure all of you that all my recipes were cooked many
times  before and been approved by my whole family.  Posted to
JEWISH-FOOD digest V97 #314 by Zvi&Rina perry  <pzvi@netvision.net.il>
on

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