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.
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer
Trim excess fat from meat.
In Dutch oven, brown meat. Combine undrained tomatoes, undrained chile peppers, 1/2 cup beer, chili powder and bouillon.
Pour over meat.
Bring to boiling, reduce heat.
Cover and simmer 2 to 2 1/2 hours or until meat is tender.
Remove meat to ovenproof platter.
Keep warm.
Preheat oven to 300 degree F.
Combine all dry ingredients.
Mix in cheese, peppers, and onions.
Add 1 1/2 C beer; mix well.
Add remaining 1/2 C beer.
Combine thoroughly.
Pour into a greased loaf pan.
Bake for 1 hour.
Mix like pie dough the first 5 ingredients.
Add 2 eggs and 1/2 bottle beer.
Roll half like pie dough to fit a large cookie sheet.
Spread filling over top.
Roll other half of dough and place over filling.
Sprinkle water over top, then sprinkle with powdered sugar and chopped nuts.
Bake at 375\u00b0 for 25 to 30 minutes.
Brown stew meat in butter; add salt and pepper to taste.
Saute onions in same pan after meat is removed.
Add teaspoon vinegar and brown sugar.
Layer beef and onions in casserole dish.
Cover with 1 1/2 cups beer.
Top with bay leaves and Grey Poupon mustard. Bake 3 to 4 hours at 350\u00b0.
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
ix the yeast, ground ginger, 2 tspns of sugar and lukewarm
b>2 teaspoons of Mojito mixture into a glass and cold add beer
ounds, 2 cups beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper
owl or saucepan with 2-gallon resealable food-storage plastic bag.
ith a slotted spoon. Reserve 2 Tbsp of bacon drippings and
or us.
Heat 1/2 gallon of water or stock to
Heat milk until warm and steaming.
Stir in chicken base, worcestershire sauce, and tabasco.
Add corn starch to reserved milk and blend until smooth.
Add to soup and stir constantly until thick.
Add cheese and stir until melted.
Add cooked bacon and sauteed onion.
Add beer and stir to blend.
Garnish with chopped parsley if desired.
In a 11/2 gallon soup pot, melt butter then saute onion and garlic until tender.
Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
Yields 12 - 14 servings.
ixture is foamy.
Heat beer, 2 tbsp sugar, butter, and salt
3 quart saucepan, combine beer and bouillon powder or granules
In a saucepan combine beer, brown sugar, mustard and black
n the center. Add the beer and the buttermilk. Mix with
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.