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