ksul-uasc-mscc224_071

salt. Add lemon rind & enough
milk to make fluffy. Reheat &
serve. Serves 6

Curried Chicken Fricassee

1 [one] 4 Lb. chicken, cut up for frying	½ c. fat
1 t. curry powder
¾ C. flour	½ C. water
1½ t. salt	½ C. milk
⅛ t. pepper

Sprinkle chicken with 6 Tb. flour,
½ t. salt & pepper mixed. Brown
quickly in fat in hot skillet, place
in kettle. In drippings in skillet blend
remaining flour, 1 t. salt & curry
powder. Add milk & water gradually
stirring smooth. Pour gravy over
chicken. Cover. Simmer 1½ hrs or until
tender. Serve with rice.