Recipe - Curry With Pineapple

3 cup Milk
2 cup Coconut
3 Cloves garlic; minced
1 tablespoon Ginger root; chopped
2 Apples; cored and minced
2 Onions; chopped
2 tablespoon Curry powder
One half cup Butter; softened
One half cup Flour
One half teaspoon Salt
One half cup Cream
3 cup Cooked chicken
1 cup Pineapple; minced

Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions.
Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low
heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours,
or overnight. Strain. Heat thoroughly over low heat. Blend flour with
remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt
and cream. Add chicken and pineapple. Cook over a low heat One half hour.

Variation: For the aloha touch, serve curry in a scoopedout pineapple
shell. Serve with steamed rice. Serve crisp chopped bacon, chutney,
pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs
and dried apricots (that have been soaked in water, drained and finely
chopped) as condiments.

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/FRUIT

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