Indian Chicken

This recipe is from the More with Less cookbook. I change it a bit when I make it, so here is my slightly-altered version.

Heat in large skillet:
2 T margarine
1 T vegetable oil (basically enough of both/either to saute the onion in)
Saute 1 med. onion, chopped
Combine and add to onions:
3 T flour
2 T curry powder (I like madras curry for an extra kick, and I add extra)
1 t ground ginger
2 t salt
Combine and add to onion mixture:
1/3 c honey
1/4 c soy sauce
3 c chicken broth or bullion
3-4 c drained chick peas
approx. 1 lb. cooked, shredded chicken
Cook over high heat, stirring, until sauce thickens. Serve over rice.

In the original recipe it says to use a "3-lb fryer" for the chicken. I usually just cook a bunch of chicken legs and take the meat off the bones ahead of time. It's cheaper than using other chicken parts, I think. :)

Mocha Mousse Brownies

2/3 c. semisweet chocolate chips
1/2 c. butter
1 c. plus 2 tbsp. sugar
2 eggs
1/4 c. hot water
2 tbsp instant coffee granules
1/2 c. flour
1/2 c. baking cocoa
1 tsp. baking powder

Mousse:
1 envelope unflavored gelatin
1/4 c. cold water
2 tbsp. instant coffee granules
3 oz. cream cheese, softened
1/4 c. sweetened condensed milk
1/2 c. semisweet chocolate chips, melted
1 c. heavy whipping cream

In a saucepan over low heat, melt the chips and butter; pour into a mixing bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; beat into chocolate mixture.
Spread into a greased 9x13" pan. Bake at 350 for 15-20 min. until a toothpick comes out clean (brownies will be thin). Cool completely.
For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 min. Cook and stir over low heat until gelatin in dissolved. Remove from the heat; stir in coffee granules until dissolved.
In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until firm. Cut into squares. Yield: 2 dozen.

These take a little time to make, but they're worth it!