Recipe#243

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INGREDIENTS

1 stick margarine
6 stalks celery, chopped
1 green pepper, chopped
2 bunches green onions, chopped
1/4 cup almonds, slivered (optional)
1 small can water chestnut, drained (optional)
4 cups chicken, cooked & chopped
1/4 cup flour
1 tsp. curry powder
2 tsp. paprika
1 small can pineapple, crushed with juice
2 cups chicken bullion or broth
1/2 cup pimento, chopped

INSTRUCTIONS

Melt margarine in an electric skillet or large sauce pan. Add celery, green pepper, and green onions; cook about 10 minutes until tender. Next add almonds, water chestnuts (drained & chopped), chicken and flour. Also add curry powder, paprika, pineapple (juice) and chicken bullion or broth. Top with chopped pimento. Simmer for 10 minutes. Serve on rice, biscuits or toast.