FERNANDINA FARE
Tested Recipes of Local Favorites

BOMBAY CHICKEN
Christ Church Frederica Cookbook

6 whole chicken breasts, cooked and cut into large bite-sized pieces (Save broth)
1 stick butter
1 28-oz. can crushed or diced tomatoes
1/2 cup golden raisins
1 clove minced garlic
3/4 TBL. curry powder
Salt to taste
2 TBLS. chopped parsley
1 TBL. black pepper
1/2 TBL. oregano
1 large sliced onion
8 oz. chopped mushrooms
1/2 cup chopped yellow pepper
1/2 cup chopped red pepper
cooked rice

     Sauté onions and peppers in butter. If using fresh mushrooms, sauté them also. Remove.
     Sauté chicken until light golden brown. Add onions and peppers and all the other ingredients, plus some of the chicken broth.
     Simmer for 20 minutes. Serve hot over rice. You may need to add more broth. It gets better if it sits overnight.
Special note: It is the yellow and red peppers that give this dish its unique flavor. Do not use green peppers.

COCONUT CAKE
FROM: Jan Davis

1 box white cake mix
2 cups sugar
1-1/2 cups sour cream
1 package coconut
1 tsp. vanilla
1/4 tsp. almond extract

     Five days before you plan to serve the cake, bake the mix as directed for two layers and put in the freezer.
     On the same day, mix sugar, sour cream, coconut, vanilla and almond extract. Put in a tight container and refrigerate.
     On the second day, split the frozen cake layers in half and ice with the well-stirred coconut mixture. Put cake in a tight container and refrigerate. Serve on the fifth day. You may frost the cake with Cool Whip and decorate with strawberries, or use a 7-minute frosting (see recipe below) for the ultimate finish.

7-MINUTE FROSTING
FROM: Jan Davis

2 egg whites
1-1/2 cups sugar
1-1/2 tsps. light corn syrup
1/4 cup cold water
Dash of salt
1 tsp. vanilla

     Place all ingredients except vanilla in a double boiler. Beat one minute with electric mixer. Cook over boiling water, beating constantly with rotary or electric beater until the mixture forms peaks, about seven minutes. Remove from heat, add vanilla and continue beating until it is of spreading
consistency. This will make more than needed to cover the exterior of the cake.