| 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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