Combine 2 sachets Continental Chicken Vegetable Cup of Soup with 1 x 300 mls carton sour cream, 1/2 teaspoon mild curry powder, 1 teaspoon lemon juice, 2 tablespoons chopped pineapple pieces. Mix well and chill.
Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.
