Chicken Curry

1/2 cup onion
1/2 cup celery
1/4 cup fat (butter, oil, etc)
1/3 cup flour
2 cups chicken stock
1 cup tomato juice
1/2 t. Worcestershire sauce
salt and pepper
1/2 t. curry powder (more [or less] to taste)
4 cups diced, cooked chicken

Lightly brown onion and celery in hot fat, add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato, juice, worcestershire, seasonings, and chicken. Heat thoroughly. Serve over cooked rice. Serves 6-8.

Mom-approved condiments: green olives, chopped peanuts, raisins, crumbled bacon.