"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Curry With Rice, by Peggy Haynie, is from The Haynie Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c onions chopped 1/2 c chopped celery 1 c chopped apples 1/4 c butter 1 1/2 T curry powder 1/3 t pepper 1 tsp worc sauce 1/2 tsp salt 1/4 tsp ginger 2 T flour 1 1/2 c chicken soup 1/2 c milk 2 c diced cooked chicken
Saute onion, apples and celery in butter. Mix curry, salt, pepper, ginger, flour and worc sauce. Sprinkle over apple mixture. Stir to blend. Add soup and milk. Cook and stir until hot and thick. Add meat. Heat through and serve over rice.
"Delish" as Grandpa Mortensen would say. He made it with shrimp one time. It was so good. It seems like one time when we made it we put just a bit of sugar in it and it was even better.
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