Recipe - Leftover Chicken Or Turky

2 cup Cooked chicken cut into
pieces; (not too small) (up
to 3)
2 cup 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 One half Tabls Flour
2 Tabls Curry (hot;or mild)
1 teaspoon Paprika
1 teaspoon Granulated garlic
1 One half cup Milk ; ( use water for
Kashrut)
3 Tabls Coconut Shreded
One fourth cup Raisins; (washed)
1 Apple cut into small pieces
Salt

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 JEWISHFOOD digest V97 #314 by Zvi&Rina perry
pzvi@netvision.net.il on