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Title: Chicken Curry Crepes Circa 1983
Categories: Poultry
Yield: 4 Servings
| Shared by Dorothy Hair 6/94 | ||
| CHICKEN CURRY CREPES----- | ||
| 1 | c | Onion -- chopped |
| 1 | c | Apple -- Tart |
| Unpeeled -- chopped | ||
| 1/3 | c | Butter |
| 1/3 | c | Flour |
| 1 | Bouillon cube -- Chicken | |
| 1 | tb | Curry Powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ginger -- ground |
| 1/2 | ts | Pepper -- white |
| 3 | c | Milk -- non-fat |
| 2 | c | Chicken -- cooked |
| Coarsely chopped | ||
| 1/3 | c | Peanuts |
| 1/3 | c | Raisins |
| 1/4 | c | Coconut -- flaked |
| 12 | Crepes | |
| CONDIMENTS----- | ||
| Chutney | ||
| Onions -- Green | ||
| Coconut | ||
| Raisins | ||
| Peanuts | ||
| CREPES----- | ||
| 1 | c | -water |
| 2 | Eggs | |
| 3/4 | c | Flour |
| 1/3 | c | Dry milk -- non-fat |
| 2 | tb | Oil |
| 1/4 | ts | Salt |
| > source <--------- |
=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired.
==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM
Recipe By :
From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking
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