Leftover chicken or turky
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken cut into pieces; (not too small) (up to 3) |
| 2 | cups | 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) | |
| 1½ | Tabls Flour | |
| 2 | Tabls Curry (hot;or mild) | |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Granulated garlic |
| 1½ | cup | Milk -; ( use water for Kashrut) |
| 3 | Tabls Coconut Shreded | |
| ¼ | cup | Raisins; (washed) |
| 1 | Apple cut into small pieces | |
| Salt | ||
Directions
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@...> on