YIELD: 24 servings 1 cup + 2 Tbsps. chicken broth⅝ tsp. salt and pepper2¼ oz. fresh eggplant, peeled and diced ⅛"9 oz. fresh yellow onions, diced ⅛"4½ oz. fresh celery, diced ⅛"2¼ oz. fresh red peppers, diced ⅛"2¼ oz. fresh green peppers, diced ⅛"3½ oz. butter1¾ oz. converted white rice, raw5½ oz. all-purpose flour1 Tbsp. + ½ tsp. curry powder4¼ oz. Idaho potatoes, 60 or 80 CT, peeled and diced4½ oz. Red Delicious apples, 125 CT, peeled, cored and diced4½ oz. cantaloupe, 23 CT, peeled, ...

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