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

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