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Leftover Chicken or Turky

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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 (hot;or mild)
1 ts Paprika
1 ts 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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