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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have no idea who Walt is, but this is a recipe from the thrift store cookbook I bought, and it caught my eye because it calls for cantaloupes! I'd love to try this. I imagine that photos of this would look really pretty. Ingredients:
1 chicken bouillon cube |
1 cup boiling water |
5 tablespoons butter |
1/2 cup minced onion |
1 (1 lb) can applesauce |
1 1/2 cups thick slices sauted mushrooms |
1 1/4 teaspoons salt |
1/4 teaspoon ginger |
1 1/2 teaspoons sugar |
2 cups milk |
1 teaspoon lemon juice |
4 cups cooked chicken breasts, bite-size chunks |
6 tablespoons flour |
2 1/2 teaspoons curry powder |
1 cup sliced water chestnuts |
3 large cantaloupe |
coconut |
chopped almonds |
Directions:
1. Dissolve chicken bouillon cube in water.
2. Melt butter and onions and simmer until tender.
3. Stir in flour, curry powder, salt, ginger and sugar.
4. Gradually stir in bouillon and milk.
5. Cook until thickened, stirring constantly.
6. Add lemon juice.
7. Fold in chicken, applesauce, mushrooms and water chestnuts.
8. Cut cantaloupes in half.
9. Loosen meat of melon and cut into chunks, but do not lose shape of melon.
10. Warm melons in 350 oven for 10-15 minutes.
11. Fill with curried chicken.
12. Sprinkle with coconut and almonds.
13. Serve with rice and vegetables.
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