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.