Coconut Shrimps

* This is a work in progress. The recipe for the batter needs tweaking, that's for sure (maybe get rid of the oil). Suggestions are very much appreciated. But we love the taste, so I need to save this, someway, somehow. We especially love the sauce. Yum!

1.5 lb large raw shrimps
1.5 cup all purpose flour
1/2 cup cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 cup ice water
oil for deep frying
2 cups shredded coconut
1/2 cup orange marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

**

Peel, devein and wash shrimps.
Pat dry using paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 T oil & ice water.
Stir to blend.
Heat oil for deep frying.
Spread coconut on a flat pan a little at a time, adding more as needed.
Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned - about 4 minutes.
Bake at 300 for 5 minutes to finish cooking.

Serve with the sauce:

Combine the marmalade, mustard, honey and Tabasco sauce.

Yen's Slow Cooker Beef Stroganoff

Ingredients:


2lbs beef stew meat
1 cup chopped onion
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
2 small cans sliced mushrooms, juice drained
1 pack (8oz) cream cheese, cubed
1 container (8oz) sour cream
1/4 tsp pepper
6 cups hot cooked egg noddles ( or rice, if preferred)


Directions:


In slow cooker, mix beef, onions, soups, mushroom and pepper.
Cover and cook on low heat setting for 7-10 hours or until beef is very tender.
Stir in cream cheese into beef mixture until melted.
Stir in sour cream.
Serve over noodles or rice.

Meatloaf w/ Cranberry Sauce

1 egg
1/3 cup milk
1 lb lean ground beef
1/4 lb maple sausage
1 cup Rice Krispies
1 onion, chopped fine
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp minced garlic

**

Preheat oven to 350.
Beat egg & milk together in a large bowl.
Add remaining ingredients & mix well.
Shape into a loaf and place into a 9x13 inch pan.
Spread glaze over the loaf.
Bake for about 50 minutes, basting the meatloaf with glaze.
Remove the loaf and serve remaining glaze with the loaf.

**

Cranberry glaze:
1 lb can whole-berry cranberry sauce
1/3 cup dark brown sugar
1 tbsp lemon/lime juice

Combine all ingredients and spread over meatloaf.

Blueberry Stuffed French Toast

10 slices of bread, cubed
2 (8 0z) cream cheese, cubed
1 1/2 cups blueberries, fresh or frozen
1/2 cup maple syrup
10 eggs, beaten
2 cups milk
1 tsp vanilla
ground cinnamon

**

In a 9x13 dish, layer 1/2 of the bread, topped with the cream cheese, then blueberries, then the remaining half of the bread.
Mix all of the other ingredients and pour over layered dish.
Sprinkle with cinnamon on top.
Cover & refrigerate overnight.
Baked covered for 45 minutes at 350.
Then uncovered for 30 minutes.
Let it set for 10 minutes before serving.

**

Blueberry topping:

1 cup sugar
2 T cornstarch
1 cup water
1.5 cups blueberries, fresh or frozen

Mix sugar, cornstarch and water in pan.
Bring to boil.
Add blueberries and simmer for 5 minutes.
Serve on the side, or on top of the french toast.

Tenderloin tips

1 large round steak, cut into strips
6 medium potatoes, quartered
1 large onion, quartered
1 can cream of mushroom soup
1 soup can water
salt & pepper to taste
1 can of button mushrooms

**

Mix the soup and water in a crockpot.
Add the steak and onions.
Cook on high for 4-5 hrs.
Add the potatoes and mushrooms an hour before it's done.
Season to taste.

Peach French Toast

1 cup brown sugar, packed
1/2 cup butter
2 T water
1 can (29 oz) sliced peaches, drained
5 slices of bread, 3/4 inch thick
8 eggs, beaten
1 tsp pure vanilla extract
1 tsp cinnamon, ground
1/2 cup half & half

**

In a saucepan, stir together the brown sugar, butter & water.
Bring to a boil.
Reduce the heat to low.
Simmer for 10 minutes, stirring frequently.
Pour the mixture into a 9x13 baking dish and tilt to cover the bottom of the dish.
Place peaches in a layer over the sugar coating.
Top with slices of bread.
In a bowl, mix the eggs, half&half and vanilla.
Slowly pour over the bread slices to coat evenly.
Sprinkle cinnamon over the top.
Cover & refrigerate overnight.
Bake at 350 for 40 - 50 minutes covered.
Remove foil covering and cook for 5-10 minutes until the bread is golden brown.
Let the dish set for 10-15 minutes before serving.

**

I have not tried this with other fruits. But it might be good with strawberries/blueberries.

breakfast casserole

6 eggs ; beaten
1 tsp salt
2 cups milk
10 slices bread ; cut into 1 inch pieces
1 lb sausage (maple) ; cooked & drained
grated cheddar cheese (use generously)
2 bunches green onions ; chopped

**

Beat eggs, salt & milk together.
Spray 9x13 pan with non-stick spray.
Layer bread, meat, cheese and onions.
Repeat.
Pour egg & milk mixture over dish, until all bread is covered.
Refrigerate overnight.
Bake at 350 for 50-60 minutes.