Family Thighs

Sweet Chicken Curry

There is no one recipe for curry. The fragrant and salty-sweet taste of this one indicates it's probably from Indian diaspora rather than India itself. I found a very similar recipe being served years later at a festival in Miami by a group of Hindus that brought it from Guyana in South America.

This recipe can be complemented perhaps with some fresh tropical fruit in cream, and sweetened saffron rice (below), with mango chutney or other Indian chutney. Eat with an IPA beer, but follow after with coffee or tea. Adapted from a recipe by my Gator friend Linda Tournade. 

Lemon Jell-O Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. lemon Jell-O
  • 1 tsp. lemon extract
  • 1 cup apricot nectar
  • 1 cup salad oil
  • 4 eggs

Beat all ingredients above at medium speed for two minutes. Pour into a greased, floured pan. Bake at 350° for 45-55 minutes. Cool right-side-up for about 15 minutes.

Snickerdoodles

Makes about 6 dozen cookies:

  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. sugar
  • 2 tsp. cinnamon

Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. 

Shape dough by rounded teaspoonsful into balls. Roll in cinnamon-sugar.

Bake at 400° F for 8-10 minutes or until set. Remove instantly from cookie sheet. 

Cherry Cake

A relative of "dump cake," this is quick to fix:

Spread in a 10 x 13 pan: 

  • 2 cups prepared cherry pie filling

Sprinkle over cherry filling:

  • 1 box white or yellow cake mix

Pour over top of cake mix:

  • 1/2 cup margarine or butter, melted

Sprinkle over top:

  • 1/2 cup or more chopped nuts

Bake at 350°F for one hour.

– Judy Enchelmayer

Chocolate Fudge

  • 2 cups sugar
  • 1 cup milk
  • 2 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tbsp. corn syrup
  • 4 tbsp. cocoa or 2 squares chocolate
  • 1/8 tsp. salt

Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla.