I know you don't want to use others recipes, but here are some that you may get some ideas from!
Chicken Apple Curry
The curry turned out good. - ke
This recipe serves 4.
1 onion, coarsely chopped
2 pounds boneless chicken 'tenderloins'
1 clove garlic
2 teaspoons curry powder
1/2 teaspoon ginger
1/2 cup raisins
1 medium apple, cored & coarsely chopped
1 chicken bouillon cube
2 tablespoons flour
2 medium carrots, peeled and sliced
1/4 cup ketchup
1 cup cold water
1 tablespoon cornstarch
Combine onion, chicken, garlic, curry powder, ginger, raisins, apple and carrots in 'crock pot' or 'slow cooker.' Mix flour with half of cold water, crush and add bouillon cube and mix in ketchup. Pour liquid mixture into crock pot with other ingredients and set to cook on High for 4 to 5 hours.
Put rice on to cook about 25 minutes before curry will be done. While rice is cooking, mix cornstarch with other half of cold water until there are no lumps. Spoon some hot liquid out of the crock pot and into the cornstarch water mixture and mix well. Then gently pour the warm cornstarch, water and stock mixture into the crock pot and to thicken.
Simple Baked Beans
2 to 3 slices bacon, diced
1 (19-ounce) can B & M Baked Beans (or other good quality canned baked beans)
2 to 3 cooking apples
2 T. butter or margarine
1/4 c. packed brown sugar
Partially fry the bacon; drain. Place the beans in a 1 to 1-1/2 quart casserole. Pare, slice and grate the apples; sprinkle over the top of the beans. Dot with butter. Sprinkle with brown sugar. Top with the drained bacon bits.
Bake in a 350° F. oven for 30 minutes. Serves 8 to 10.
Acorn Squash with Apple-Raisin Filling
2 large acorn squash
3 c. apples, peeled, cored and cut in 1/2" pieces (about 4 large apples)
2 T. honey
1/4 tsp. ground allspice
1/2 c. raisins
Cut squash in half and clean out seeds. Place in hot oven set at 350° F and bake for 20 minutes. Meanwhile mix remaining ingredients in a medium-sized bowl. Add the mixture to squash and bake for an additional 30 minutes. Let stand 5 minutes and then serve.
Roast Wild Duck with Apple Stuffing
Wild duck
poultry seasoning
onion slices
apple wedges
1 carrot, diced
1 stalk celery, diced
sliced bacon
lemon juice
Worcestershire sauce
Preheat oven to 500° F. Rub duck with seasoning and stuff with onion, apple, carrot and celery. Place breast up on rack in roasting pan. Arrange bacon over duck. Baste with lemon juice and Worcestershire sauce. Roast in preheated oven for 30 minutes.
Roast Pheasant with Apple Stuffing
1/4 c. butter or margarine
2 T. finely chopped onion
2 large apples, chopped (Fujis would be good)
4 slices toast, cubed
1 t. salt
1/4 t. pepper
1 t. sage
1 egg
2 to 4 pound pheasant
2 thin strips bacon or salt pork
Preheat oven to 350° F.
Prepare Apple Stuffing: Melt butter or margarine in medium skillet; sauté onion and apple for 5 minutes. Remove from heat. Stir in toast, salt, pepper, sage and egg; mix well.
Spoon stuffing lightly into neck and body cavities of pheasant; truss bird. Place pheasant in roasting pan; top with bacon.
Roast in preheated oven for about 1 hour, basting occasionally with pan juices. Untruss and serve.
not so sure about that
