Sloppy Joe Casserole

Sloppy Joe Casserole

Ingredients:

1 1/2 lbs ground beef

1 onion, chopped

1 green pepper, chopped

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp yellow mustard

1 tsp garlic salt

1 (15 oz) can tomato sauce

3/4 cup ketchup

2 cups flour

3 tsp baking powder

1 tsp salt

1 1/3 cups milk

6 tbsp melted butter

2 eggs

1 1/2 cups shredded cheddar cheese


Directions:

In a skillet over medium heat, cook the turkey/beef until no longer pink. Drain fat. Add in the onion and green pepper and cook an additional 5 minutes, or until tender. Add the brown sugar, Worcestershire sauce, yellow mustard, garlic salt, tomato sauce, and ketchup. Mix until all combined. Allow to simmer over low heat while you prepare the topping. In a bowl, combine the flour, baking powder, salt, milk, melted butter, and eggs. Once mixed, fold in the cheese.

Pour meat mixture into the bottom of a 9 x 13 baking dish. Spread dough layer on top of meat, covering entirely. Bake in a preheated oven, 400, for about 35-40 minutes, or until top layer is cooked through and turning golden brown.

Coconut Shrimp with Strawberry Chutney

Coconut Shrimp with Strawberry Chutney

Ingredients:

24 jumbo shrimp, peeled and deveined

2 cup flaked sweetened coconut

2 cup breadcrumbs

½ cup all-purpose flour

½ tsp salt

1½ tsp baking powder

3 large eggs, beaten

oil for frying


Chutney:

1 cup fresh strawberries, diced

1 Tbs lemon juice

2 Tbs raspberry vinegar

2 Tbs white sugar

¼ tsp cayenne pepper, plus more to taste


Directions:


In a large bowl, combine the coconut and breadcrumbs. In a separate bowl, whisk together the flour, salt, and baking powder. In another separate bowl, lightly beat the eggs.

Coat the shrimp with the flour mixture and shake off the excess. Next, thoroughly coat the shrimp with the egg.Finally, coat the shrimp with the breadcrumbs. Place the shrimp on a baking sheet lined with parchment paper until ready to fry.

In a fryer or large pot, heat oil to 350 degrees F. Fry the shrimp in batches of 6 to prevent over crowding. Cook until golden brown, about 3 minutes. Drain cooked shrimp on a paper towel.

To make the chutney, place all of the ingredients in a small sauce pan. Bring to a light boil over medium heat.

Cook for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 10 minutes longer or until the chutney thickens, continue to stir occasionally.