Cocktail Curry Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Green onion||1 , minced|
|Minced ginger/3 tablespoons chopped crystallized ginger||1 Teaspoon|
|Chopped apple||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||2 Cup (32 tbs)|
|Moist shredded coconut||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Thin cream||1 Cup (16 tbs)|
Set out chafing dish and melt butter in the chafing dish blazer.
Cook onion until transparent, stirring occasionally.
Blend in flour until mixture bubbles.
Add ginger, apple, curry powder, salt, sugar, cloves and pepper.
Remove from heat and gradually add milk.
Stir constantly until sauce thickens.
Place over pan of simmering water and cook 30 minutes covered.
Remove whole cloves.
Stir in coconut.
Gradually add lemon juice.
Thin cream may be added if consistency is too thick.
Makes 3 cups of sauce.
Suggestions: An electric skillet can be used to cook the sauce and a casserole with candle warmer substituted for a chafing dish.
Serve a side dish of fruit chutney.
Serving size: Complete recipe
Calories 1368 Calories from Fat 898
% Daily Value*
Total Fat 102 g156.8%
Saturated Fat 66.3 g331.6%
Trans Fat 0 g
Cholesterol 166.1 mg55.4%
Sodium 2264.2 mg94.3%
Total Carbohydrates 98 g32.8%
Dietary Fiber 11.9 g47.6%
Sugars 56.3 g
Protein 28 g55.3%
Vitamin A 53.1% Vitamin C 71.6%
Calcium 60.7% Iron 33.5%
*Based on a 2000 Calorie diet