INGREDIENTS

INSTRUCTIONS

Ina small saute pan, saute' the turkey over Medium-High heat, stirring
frequently, until browned evenly. Drain the turkey on paper towels andset
aside. Spray a wide nonstick skillet with vegetable oil spray. Over Medium
heat, saute' the apple and onion, stirring frequently, until the onion is
translucent. Set aside. In another large skillet, heat the olve oil over
Low heat just until it is warm. Stir in the flour and curry powder. Heat
and stir over Medium-Low heat until the flour begins to bubble. Combine the
bouillon granules, dry milk and skim milk; whisk until combined. (The
bouillon granules will dissolve when they are heated in the sauce.)
Gradually add the milk mixture to the curry mixture, continuing to stir
over Medium-Low heat until the mixture thickens. When the mixture is thick,
add the turkey and the apple-onion mixture. Stir well and heat through.
Serve over Raisin Rice. Raisin Rice: In a large nonstick skillet, toast 1
cup raw white rice over Medium heat, stirring frequently, until most of the
rice is brown. (Appearance may be mottled, this is desirable.) Add 1/2 cup
raisins and 2 1/4 cup lowfat chicken stock (see recipe in file). Bring to a
boil, reduce heat to Low, cover the pan and cook for 25 minutes or until
the liquid is absorbed.
Recipe By     : Diane Mott Davidson, Killer Pancakes
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 19:35:36 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : MCformatting and posted by bobbi744@sojourn.com

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