Basic Curried Eggs
|Curry powder||2 Teaspoon|
|Chopped apple||1 Cup (16 tbs)|
|Sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3 Ounce, drained (1 Can)|
|Hard-cooked eggs||4 , quartered|
|Hot cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
In medium skillet melt butter; stir in curry powder and salt.(Electric skillet 300°.)
Add apple, onion, and garlic.
Cook till onion is tender, about 5 minutes.
Add soup and milk; bring to a boil, stirring till smooth.
Reduce heat (220°); add mushrooms.
Gently fold in eggs.
Cover and continue cooking till heated through.
Serve over cooked rice.
Pass condiments raisins, shredded coconut, and chopped peanuts.