Jiffy Lemon Cake

from my Grandma Carter

1 pkg cake mix, white or yellow
3 oz lemon jello
3/4 c oil
3/4 c hot water
4 eggs

Combine and mix first four ingredients. Add eggs, one at a time, beating after each addition. Pour into greased 9x13 pan. Bake 350 for 35-40 minutes.Remove from oven and with dinner fork punch holes in cake approx. 1 1/2 inches apart over entire surface. Then with spoon, spread glaze over entire surface of cake. By not pouring on too much at a time, the cake will absorb the entire frosting. Serve warm or cold, with or without whipped cream.

Glaze

6 tbs lemon juice
1 1/2 c powdered sugar

Mix well.


~notes~
From Grandma- I prefer to add at least 2 tbs grated lemon rind to the frosting. I also add fresh grated lemon rind at the very end of the cake mixing and fold it in before pouring batter into pan, about 2 tbs. I also add a dash of mace to this batter.

From Janelle- This is a very quick a easy cake. I serve cold and without whipped cream. Very tasty and fairly impressive in its simplicity.

Curry Salad

 from nicole

Lettuce-ripped and cut (spring lettuce mix or red leaf lettuce would be good)
Strawberries-sliced
Blueberries-whole
Avocados-sliced (optional)
Toasted almonds-sliced or slivered (or candied pecans)
Dried cranberries
Curry Salad Dressing

Add however much or little of everything. Mix together and serve.

For a fall salad, substitute pears (peeled and cut) for the strawberries and leave out the avocado.

Curry Salad Dressing

1 c mayonnaise
1/2 tsp curry powder
2 tsp vinegar
2 tbl milk
1 tsp granulated sugar

Mix all the ingredients together. Pour over the salad and mix well. Serve right away.

~Notes~
*If you leave the milk out of the dressing, it keeps longer. Just refrigerate and use as needed.
*If you think there will be leftovers to the salad, have everyone add their own dressing and avocado. These would cause the salad to go icky when stored. (I know. Very technical chef type word there.)

Brown Sugar Chicken

from claudine

2 cups brown sugar

1 cube butter, melted

4 tbl ketchup

4 tbl mustard

4 tbl worcestershire sauce

a couple palmfuls of dried onion

1/2-1 tsp dried red pepper flakes (optional)

6-8 chicken breasts or a bunch of thighs

Stir together. It turns out to be very thick. Spoon and glop over the chicken in casserole dish. Sauce can be cooked and then poured over the chicken. 

Bake at 350 for 60-90 minutes. Frozen chicken longer, thawed shorter. 

Can be done in a crockpot but it's not quite as good, or so I've been told. The butter has a more pronounced flavor when roasted in the oven.

Before we start cooking...

I'm not able to attend all the cooking activities in my ward. I figure there's others in my predicament. I'd like to provide a place to share ideas about cooking and eating. This isn't only for Kiowa Valley First Ward members. I'd like to open this to anyone who's interested. However, it needs to be about food and food related issues. This is in no way related to Relief Society Activities. I want and need to make that clear from the start. I will keep it to standards expected of Relief Society Activities, but it is my own content. (did that make any sense at all?)

So, if anyone would like to help me figure this all out, please speak up.

Janelle