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Recipe by: riquaerd
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See below ingredients and instructions of the recipe
Juicy melons, mangoes or 1/4 c Butter
-peaches add a festive 1 ea Onion, chipped
-touch and cooling flavour 1 ea Clove garlic, minced
To this curry dish 4 t Curry powder
3 c Chopped cooked turkey, in 1/2 t Chili powder
-large chunks 1/2 t Cumin
2 c Melon balls, sliced mangoes 1/3 c All purpose flour
-or sliced peaches 2 c Chicken stock
%%%%%%%%%%%%%%%%%%%%%%%%% 1/2 t Salt
%%%%% CURRY SAUCE %%%%% Freshly ground pepper to
%%%%%%%%%%%%%%%%%%%%%%%%% -taste
To Make Sauce: In a flameproof casserole of saucepan, melt butter.
Stir in onion, garlic, curry powder, chili powder and cumin. Cook,
stirring, over medium heat until onion is tender. Stir inflour
andmix well. Stir in stock and bring to boil. Stir and simmer for
about 5 minutes. Add salt and pepper to taste. Stir in turkey, add
melon, and cook, stirring until thoroughly heated, about 5-10
minutes. Makes 6 servings. Origin: Canadian Cancer Society flyer
Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-04-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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