Seafood Curry With Beer - cooking recipe

Ingredients

1/4 c. butter
1 clove garlic, minced
1/2 c. scallions, chopped
1 tart apple, peeled and chopped
1/2 c. celery, diced
2 scant tsp. curry powder or to taste
1/4 tsp. ground ginger
1/4 c. flour
2 (6 oz.) pkg. frozen crab, thawed and drained
1 1/2 c. cooked whole shrimp (about 1 lb., shelled)
salt (if desired or use a dash of lemon juice)
1 c. beer
1/2 c. liquid from crab plus enough half and half to make a total of 1 1/2 cups
1 lb. lean ground beef
2 (8 oz.) cans tomato sauce with onions
1 egg, beaten
1/4 c. dry bread crumbs
1 tsp. salt
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 tsp. crushed thyme
1/2 tsp. ground pepper
1 (12 oz.) pkg. frozen hash brown potatoes, thawed
3 Tbsp. buttery flavored oil
5 to 6 slices pkg. cheese, cut into 1/2-inch strips

Preparation

Combine beef, 2 tablespoons tomato sauce, egg, bread crumbs and salt.
Shape into 1-inch meatballs.
In skillet, lightly brown meatballs and drain fat.
Stir in remaining tomato sauce, mixed vegetables, thyme and pepper; simmer 5 minutes.