1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery
Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.
Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.
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