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Title: Baked Squash Stuffed with Curried Chicken and Wild Rice
Categories: Microwave, Chicken, Curry, Chilies, Fruit
Yield: 6 servings
6 Boneless skinless chicken
Breasts halves
1 c Cooked wild rice; drained
1 Tart green apple; peel,
Core, chop
1/2 c Slivered almonds
1/2 c Raisins
1/2 c Fresh parsley; chopped
1 Orange; juiced
1/2 c Mayonnaise; heaping
2 1/2 tb Curry powder
1 ts Red pepper flakes
3 Halved acorn squash;
Baked
Cut chicken into 1/2" strips. Quickly boil chicken in water. Drain
and cut into cubes. Combine with rice, apple, almonds, raisins and
paisley.
Blend orange juice, mayonnaise, curry and red pepper flakes. Combine
mixtures, stuff the baked squash halves, heat in microwave and serve.
Pantry: Use winter squash with a cavity: table queen, butternut, etc.
Recipe Contest Winner from the 1997 Orange Blossom Festival,
Riverside, California.
Recipe by: Cindy Moore, Riverside, CA
From: Pat Hanneman
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