Emily Stuart

Curry Chicken Sauce

•              2 cans of cream of chicken soup

•              1 small onion

•               1 1/2 tsp curry

•              1 1/2 tsp cumin

•              2-3 chicken breasts

•              salt

•              pepper

•              1 tsp soy sauce

•              1 cup of milk

Cube chicken and dice onion.  Cook in frying pan until done.   In sauce pan combine seasonings with soup and milk.  Stir until smooth and heat through.  Combine with chicken.  Serve over puff pastry or crescent rolls.

Apple Yogurt

•              1 cup of plain yogurt

•              1 grated apple

•              2 tsp lemon juice

•              1 tbsp sugar

Combine all ingredients and serve in a small bowl.

Apple Crumble

•              4 apples

•              3/4 of a cup of brown sugar

•              1/2 cup of flour

•              1/2 cup of oats

•              3/4 tsp cinnamon

•              3/4 nutmeg

•              1/3 cup of butter

Peel and cut up apples.  Place in baking dish.  Combine remaining ingredients and sprinkle over apples.

Bake at 375° for 35 minutes.