Chicken Curry Crepes Circa 1983 Recipe

Ingredients

1 -
1 shared by dorothy hair 6/94

CHICKEN CURRY CREPES

1 cup onion -- chopped
1 cup apple -- tart
1 unpeeled -- chopped
1/3 cup butter
1/3 cup flour
1 bouillon cube -- chicken
1 tbsp curry powder
1/2 tsp salt
1/2 tsp ginger -- ground
1/2 tsp pepper -- white
3 cup milk -- non-fat
2 cup chicken -- cooked
1 coarsely chopped
1/3 cup peanuts
1/3 cup raisins
1/4 cup coconut -- flaked
12 crepes

CONDIMENTS

1 chutney
1 onions -- green
1 coconut
1 raisins
1 peanuts

CREPES WATER

2 eggs
3/4 cup flour
1/3 cup dry milk -- non-fat
2 tbsp oil
1/4 tsp salt

> SOURCE <



Directions

=========================> 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

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking


Servings: 4 servings

 

 

Chicken Curry Crepes Circa 1983 Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Chicken; Dessert; Poultry


The History of Recipes

It is quite possible to prove the history of recipes back into the far past, in truth as far back as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old cookbooks were just very simple hieroglyphic recipes for food preparation.

Closer to modern times, we have two books published in the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of food served to the rich people of the period.

By the arrival of the 1900s, cooking publications were starting to become popular as a result of more people being able to read, people having more free time and a general increase in wealth.

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