Vintage Recipe Using Turkey--Hawaiian Turkey Curry

2 cups coconut milk
1/2 cup minced onion
1/3 cup butter
1/3 cup flour
4 tsp curry powder
1 tsp salt
1/4 tsp ginger
2 cups turkey broth
3 cups diced cooked turkey
1 cup cubed pineapple, fresh or canned
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare coconut milk as directed below, if fresh is not obtainable. Cook onion in butter until soft but not brown. Blend in flour, curry powder, salt and ginger. Add coconut milk and broth all at once. Cook over low heat, stirring constantly, until thickened. Add turkey and pineapple. Heat thoroughly. Serve with the hot rice, chutney, raisins, shredded coconut and peanuts. Makes 6 to 8 servings.

COCONUT MILK: Pour 2 cups hot milk over 4 cups grated fresh coconut or contents of 2 packages or cans of shredded coconut. Let stand 30 minutes. Strain through double cheesecloth, pressing to remove all liquid. Discard coconut. Chill coconut milk until ready to use. Makes 2 cups.