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-Begin Recipe Export- NMC2QB * Manual 03-31-1995 11:30:20

Title: Chicken Curry
Keywords: Poultry

Yield: 6 Servings

3 two pound chickens, cut up           4 medium apples pared and chopped
1 cup oil                              1/8 teaspoon cayenne pepper
1 cup finely chopped celery            2 teaspoons salt
1 cup finely chopped onion             Freshly ground black pepper
3 tablespoons curry powder

     Saute chickens in oil for ten minutes or until browned. Remove
   chickens and keep hot. Add celery and onions to oil remaining in
   skillet and saute for five minutes. Add all other ingredients.
   Cover and simmer for 30 minutes. Add chickens and 2 cups of coiling
   water, cover and simmer for 30 minutes.

     Turkey, duck or capon can be substituted for chicken but may take
   longer to cook. If leftover chicken is used, prepare the sauce
   separately and add the chicken  l5 minutes before serving.  Voila,
   J'espere que vous avez bon appetit.

: Posted: The Cooking Echo on 04 Mar 95 by Weldon Pope

-End Recipe Export-



NOTICE the ingredients are still double column and only the message
       itself has been stripped from the recipe.

       SEE next example E15 for the mealmaster converted recipe.


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