2&1/2 - 3 lb cooked chicken, cubed
salt and pepper
1/2 cup flour
1/2 cup butter/margarine
1 onion sliced
1/2 level tspn ginger
2 chicken cubes
2 cups hot water
1&1/2 cups evaporated milk
1 small can pineapple pieces
1 medium can sliced mushrooms or cubed ham
3 cups cooked rice
Method: Fry onions in butter, remove. Stir in seasoned flour and ginger. Dissolve chicken cube in water, stir into above then add milk. Cook stirring constantly until thickened. Add a little pineapple syrup if required. Place rice in buttered casserole, arrange chicken pieces, pineapple pieces and mushrooms/ham. Pour over sauce. Heat in oven to serve.
Source: contributed by Y.Correll in Country Cuisine (1987, reprint 1989 -- recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.17.
salt and pepper
1/2 cup flour
1/2 cup butter/margarine
1 onion sliced
1/2 level tspn ginger
2 chicken cubes
2 cups hot water
1&1/2 cups evaporated milk
1 small can pineapple pieces
1 medium can sliced mushrooms or cubed ham
3 cups cooked rice
Method: Fry onions in butter, remove. Stir in seasoned flour and ginger. Dissolve chicken cube in water, stir into above then add milk. Cook stirring constantly until thickened. Add a little pineapple syrup if required. Place rice in buttered casserole, arrange chicken pieces, pineapple pieces and mushrooms/ham. Pour over sauce. Heat in oven to serve.
Source: contributed by Y.Correll in Country Cuisine (1987, reprint 1989 -- recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.17.
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