1/4 cup Oil
1 bunch Green onions
1 small Stalk celery
1 Green pepper, sliced
2 tbsp Slivered almonds
2 cup Water chestnuts, thinly sliced
2 cup Cooked chicken or turkey, diced
3 tbsp Flour
1 tsp Curry powder
1 tsp Paprika
1/2 tsp Sweet basil
1 1/2 cup Chicken broth
1/4 cup Chopped pimento
1 cup Pineapple tidbits, drained
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Slice green onions and celery diagonally, about 1/2 inch thick Heat oil in skillet and saute onions, celery and peppers until slightly browned. Add almonds, water chestnuts and cooked chicken or turkey. Mix well with flour, paprika, curry powder and basil. Saute lightly, stirring constantly, until well blended.
Mix in broth, pimento and pineapple. Cover and let steam briefly. Season with pepper. Serve on rice. A good accompaniment is Cranberry Chutney.
MC formatted by Martha Hicks using Buster 2.0d 3/10/98.
Recipe by: The American Heart Association Cookbook
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 10, 1998
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