Curries are very satisfying. The aroma alone makes you happy. A diverse range of flavors is possible using the same basic recipe. An old cookbook described curry as “a brown stew with curry powder added to it,” so use your imagination.
With chicken, shrimp, and ham. Adapted from International Cooking by Frederick E. Kahn.
Adapted from International Cooking, by Frederick E. Kahn.
Adapted from How to Cook Everything Fast by Mark Bittman.
Also: Swedish Meatballs. Adapted from How to Cook Everything Fast by Mark Bittman.
Sweet and sour meatballs. Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Adapted from The Cozy Cook.
Also: Spam, Pork, and Chicken versions. Adapted from Red House Spice.
The Myrtle Reed Cook Book, 1916.