Recipes from the Jordan McAllister Mysteries

From BEEF STOLEN-OFF
BRENDA SUE’S CHICKEN SALAD
4 large boneless, skinless chicken breasts                                                   
1½ stalks celery chopped
1½ cup onion, chopped
1½ cups chopped walnuts                                                
1½ cup seedless grapes, halved
1/3 cup sour cream (low-fat may be used, if desired)
1 cup mayonnaise (low-fat may be used, if desired)
1 teaspoon salt
1 teaspoon freshly ground pepper
½ teaspoon poultry seasoning
1 teaspoon garlic salt

In large pan, cover the chicken breasts with water and cook over medium heat until breasts are thoroughly cooked (about 30 minutes). Remove chicken from the water and cool. In a large bowl, combine celery, onions, walnuts and grapes. Cut up cooled chicken into bite-sized pieces. Add the chicken to the celery mixture. In a medium bowl, mix the sour cream and mayonnaise. Pour over the celery mixture and combine. Mix in the salt, pepper, poultry seasoning and a garlic salt.

Chill. Serve on croissants and store leftovers in the refrigerator.

From MURDER FOR THE HALIBUT
SINFULLY SWEET CHOCOLATE KAHLUA BROWNIES

3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/4 cup boiling water
1/4 cup Kahlua
2 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt

1/2 cup coarsely chopped walnuts or pecans
1 bag (12 ounces) semisweet chocolate chips

Preheat the oven to 350° F. In a large bowl, combine the cocoa and baking soda. Blend in 1/3 cup of melted butter. Add boiling water and Kahlua and stir until well blended. Stir in sugar, beaten eggs, vanilla, and the remaining 1/3 cup of butter, then the flour and salt. Add the nuts and chocolate chips and pour the batter into a greased 13x9x2-inch baking pan. Bake for 35-40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan. Cool before cutting into squares.