Christine’s Sloppy Joes

My good friend Christine and I used to get together for once-a-month-cooking now and then, and share good recipes and even better conversation.  This one is hers.  It freezes well, but the best thing about it is that everyone loves it.

Serve it on a bun or bake it into cornbread when you don’t have any buns on hand.

Ingredients:

1 pound ground beef

1 small onion, chopped

1 tablespoon rapadura (If you live in TN, get this healthy sugar in bulk through our co-op!)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 stalks celery, finely chopped

1/4 cup green pepper, finely chopped

Sea salt and pepper to taste

Directions:

Brown the ground beef with the onion.  Add the remaining ingredients and simmer for 45 minutes.

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Rapadura Carmel Popcorn

My daughter Emma invented this recipe on movie night last fall, and since it’s similar to a candy recipe, with specific instructions on boiling, I didn’t expect it to work with rapadura and honey – but it did!  Good job, Emma – it’s a real treat!  (And I never would have thought of it.)

8 cups popped popcorn

3/4 cup rapadura

6 tablespoons butter

3 tablespoons honey

1/4 teaspoon baking soda

1/4 teaspoon vanilla

Butter 2 9×13 baking pans and preheat the oven to 300 degrees.

Place the popcorn in a large mixing bowl.

In a heavy saucepan mix the butter, honey and rapadura.  Cook and stir over medium heat until it boils.  Then turn the heat down a little and continue boiling, without stirring, for 5 more minutes.

Remove the pan from heat.  Stir in the baking soda and vanilla, and pour the whole mixture over the popcorn, stirring to coat.

Pour the popcorn into the prepared 9×13 pans and bake for 15 minutes.  Remove from the pan onto buttered foil to cool.   Makes 8 cups.

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