Recipe from Judy Lehmkuhl, reported by Helen Dollaghan in the April 22, 1973 issue of Empire Magazine in The Post. Makes 4-6 servings.
Ingredients
4 tablespoons (½ stick) butter
3 medium green onions with tops, sliced
¾ cup raisins
3 medium tart apples, peeled and cut in small pieces
3 cups ham, cut in ½-inch cubes
1 can (10¾-ounce) cream of chicken soup
½ soup can of milk
½ cup sour cream
½ teaspoon curry powder, or to taste
Cashew nutsBrown rice
Directions
Melt butter. Add onions and saute until they are limp. Add raisins and apples. Cook a few minutes over moderate heat, stirring gently. Add ham. Combine soup, milk and sour cream; mix until smooth. add soup mixture to ham. Add curry powder. Heat to serving temperature. Garnish generously with cashew nuts. Serve over brown rice. (Cooked shrimp, chicken or pork may be substituted for ham.) This recipe doubles well.
