Rice and Curry

Curry sauce
1 to 1 1/2 lbs hamburger*
1 large onion, chopped
1 Tbsp curry powder, heaping
2 tsp sugar
1 1/2 tsp salt
1/2 cup flour
Milk

Cook hamburger with onion on medium low heat. Once hamburger is almost browned add the curry, sugar, and salt. Stir in with hamburger and cook until hamburger is done. Remove pan from heat.
Add flour and stir in really well. Once the flour is completely stirred in, pour milk on top of mixture until it is covered.

Turn the heat back on to medium high and stir mixture continuously stir mixture so that it doesn't burn on the bottom. Gradually turn up the heat to high and continue to stir until sauce thickens. If sauce is too thick, add a bit more milk.

* Make sure you don't buy lean ground beef. You want the extra grease so that the flour will have something to mix with. This helps the curry to thicken once the milk is added.

Serve the curry over white rice.

Citrus Dijon Chicken Skewers

3/4 cup dijon mustard
3/4 cup orange marmalade
2 tsp dried thyme
1 1/4 lbs boneless, skinless chicken breasts cut into strips
20 wooden skewers (soaked for 30 minutes)

Mix mustard, marmalade and thyme. Reserve 1/2 for dipping and brushing and refrigerate. Toss chicken with remaining mustard mixture. Cover and refrigerate at least 20 minutes to marinade. Thread chicken on skewers and place on rack of broiler pan. Use 1/4 cup of reserved sauce and brush onto chicken. Broil chicken 4" from heat 6-8 minutes, turning and brushing occasionally, broil until cooked through.