1 c. finely chopped onion
1/2 stick butter
1 1/2 qts. chicken broth
1 tbsp. curry powder
1 1/2 c. steamed rice (add extra 1/2 c. water to rice)
1/2 c. slivered almonds (with brown edges)
1/2 c. chopped bell pepper
3/4 c. flour
1 c. half and half
1 whole chicken, skinned and boned
1/2 c. golden raisins

Saute onion and bell pepper in butter. Stir in flour. Cook for 3 minutes on low and gradually add chicken broth and half and half (or 1/2 cup whole milk and 1/2 cup whipping cream). Cook until it thickens. Add curry powder (if you've had it for a while, pour it into your hand first to check for cereal beetles) and chopped chicken. Serve over hot, steamed rice to which you have added the extra water and the raisins. Just before serving, stir in the almonds. This serves 12 people.

Nice with steamed, buttered zucchini and baked apples (with skins). Core almost to the bottom and cover with syrup made of: 1/2 c. sugar 1/2 c. water

Bake covered for 45 minutes at 350 degrees F. Add a large tossed salad with everything in it. Hot, crusty, buttered French bread, also.