Curry Chicken Salad - Paula Deen
Ingredients
- 1 large roasted chicken, cut into 1 inch cubes (I use four chicken breasts instead.)
- 1/2 cup chopped celery
- 1 (8-ounce) can sliced or chopped water chestnuts, drained
- 2 cups seedless red grapes, halved
- 1 (2-ounce) package slivered almonds
Dressing:
- 1 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons curry powder
- 1 tablespoon prepared mango chutney
- Salt
Directions
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
Yogurt Marmalade Cake - The Pioneer Woman
Ingredients
- 1-½ cup All-purpose Flour
- ½ teaspoons Salt
- 2 teaspoons Baking Powder
- 1 cup (heaping) Plain Yogurt
- 1 cup Sugar
- 3 whole Eggs
- 1 teaspoon Vanilla
- 1 whole Zest Of Lemon
- ½ cups Canola Oil (I completely forgot to put the oil in for the two I made for the shower and they were the best ones I ever made, you can taste the lemon so much more and the cake is still super moist. When I got back to Idaho I made one with and one without just to make sure and the results were the same. So what I'm saying is leave out the oil.)
- _____
- ORANGE GLAZE:
- ½ cups Prepared Orange Marmelade
- ¼ cups Yogurt
Preparation Instructions
Preheat oven to 350 degrees.
Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.
Pour into a loaf pan and bake for 45 minutes.(I find that you have to bake it about 10-15 minutes longer than she recommends, but I always start with 45 minutes and then check it and add five minutes and check until done. Use a toothpick in the center to test for doneness.) Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
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