Summer seems to be devoted to hot dogs, hamburgers, and coleslaw. In my youth, I attended many a church supper with trays of fried chicken, sliced ham, deviled eggs, squash casseroles, coleslaw, and blackberry or peach cobbler.
Deviled eggs were my favorite, and I was only allowed to put two on my plate until everyone had been through the line. Left to my own wishes I would pile my plate with six deviled eggs and coleslaw. But I only took two, lingered watching the line, and scowled at people who took more than two. As soon as the last person had gone down the row of food, I immediately rushed to the trays of deviled eggs and more or less cleaned them out. Alas, often the trays were empty.
I still love coleslaw and deviled eggs, but lately have become partial to curried dishes. Check out this recipe for Curried Cabbage and Chicken. The use of boneless chicken makes it a quick recipe to prepare and coconut milk gives it a delicious richness. Serve it over rice with a cold cucumber salad.
