Put 5 cups of milk in large pot.
Hold 1 cup to mix with cornstarch.
Add Worcestershire and Tabasco and stir.
Fry bacon and remove from pan.
In drippings, saute onion until wilted.
Add chicken base and continue to cook 3 to 4 minutes.
Add these ingredients to milk.
When milk begins to steam, mix cornstarch with reserved milk.
Add to milk mixture, stirring frequently. When thickened, add Cheez Whiz, stirring constantly.
Stir in beer.
b>1 pound table salt into 1 gallon white vinegar (5% acidity).
Add 1
Soak bread cubes in 1/2 cup beer.
Mix together with hamburger, cheese, pepper and garlic.
Form 32 meatballs.
Place on a cookie sheet and bake at 350\u00b0 for 15 minutes.
Saute onion in oleo until tender.
Add brown sugar, vinegar, beef stock and 1 cup beer; simmer 10 minutes to thicken (salt lightly if desired).
Add meatballs and simmer for 20 minutes.
tir in brats, 12 oz. beer, and potatoes.
Cook, stirring
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
Sanitize a 5-gallon fermenter, racking cane, hose,
se a 5 gallon pot, bring water, beer and chicken broth to
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
Dissolve yeast in a little warm water; put all ingredients in a gallon container and add water to make 1 gallon.
Place the container in the sun for about 3 hours, then refrigerate until cold.
The root beer will have zip and be very refreshing.
For 1 Gallon Root Beer:
Fill a gallon jug with warm water after the rest of the ingredients have been put in.
Let stand in the sun for 4 hours, then chill.
hen drain.
Pour on 1 gallon of boiling water; let stand
75*; oil should be about 1 1/2 inches deep.
Prepare
nough for us.
Heat 1/2 gallon of water or stock
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.
re-cut, cut pickles in 1/2-1/4 inch slices. Blot
ay for 10 days with 1 tspn of ground ginger and
small bowl. Season. Push 1/2 under chicken skin then
eed: Stock pot, stirring spoon, 1 gallon glass jug, rubber stopper with
Combine beer, soy sauce, cayenne, mustard and honey. Heat 1 tsp oil in