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1 cup finely chopped pared* apples
1 tablespoon butter or margarine
1 medium onion, minced (Vi cup)
1 cup sliced celery
'A cup sliced fresh or 1 3ounce can sliced mushrooms, drained
Vi cup condensed beef broth
2 tablespoons corn starch
2 tablespoons cold water
1 cup light cream
1 Cup milk
2 cups diced cooked chicken or turkey
1 teaspoon salt
1 teaspoon monosodium glutamate Cook curry powder and apple in butter till apple is soft; stir in onion, celery and mushrooms. Add beef broth; bring to boiling. Combine cornstarch and water; add with cream and milk to first mixture. Cook and stir till mixture thickens. Stir in chicken. Season with salt and monosodium glutamate. Serve with hot cooked rice. Garnish with preserved kumquats and parsley, if desired. Serves 5 or 6. Surround with condiments of chutney, raisins and coconut, or chopped cucumber and peanuts.
SUPPORT YOUR RAPPAHANNOCK 4-H PROGRAM by purchasing a colored 18x22” Krutz and Allison World War I Print. Proceeds for the 4-H Educational Center. Select your print today at the Extension Office in Washington, Va.
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