Recipe Desription\" is long, but please read my notes on the beer and
make the beer and onion gravy, heat the oil and the butter in
3 quart saucepan, combine beer and bouillon powder or granules.
rying pan. Saute onion, carrot and garlic for 3-4 mins
In a bowl, beat the flour, egg, beer and a pinch of salt until smooth. Allow to rest for 15 mins.
Heat 1 tsp oil in a medium frying pan. Pour in one-quarter of the batter and cook until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread half of each galettes with sour cream and the other half with the pear conserve. Top the sour cream with the lettuce, tomatoes, cheese and parsley. Fold the galettes over, then fold again into a triangle. Garnish with parsley.
owder, garlic powder, oregano, thyme, and salt in a small bowl
utter.
Press on bottom and sides of a buttered 8
Cut fat from meat and slice into strips.
Heat
eat, stirring until it crumbles and is no longer pink.
Preheat oven to 400 degrees F (200 degrees C).
Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 20 minutes.
Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.
o a boil. Reduce heat, and simmer 25 minutes or until
Warm beer and cheese over low heat on
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time and add vanilla and beat.
Sift together the dry ingredients and add to the creamed mixture, alternating with beer and beginning and ending with the dry ingredients.
Stir in the sauerkraut.
Turn into two greased and floured layer cake pans. Bake in 350\u00b0 oven for about 35 minutes or until cake tests done. Cool on rack and frost with chocolate frosting.
ntil crisp; remove from pan and drain on absorbent paper.
nto a large container and cover with several inches of
Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
Add both cheeses and cook until bubbly.
Remove from heat and stir in beans before serving.
dium heat.
Add sausage and saute until lightly browned,
Sprinkle meat with venison seasoning.
This can be purchased at Pineville Sport and Tackle.
Let stand 15 minutes.
Melt butter in heavy skillet or Dutch oven.
Saute onions and then remove.
Brown meat in saucepan and remove.
Add flour to pan and cook until browned.
Add beer and bring to a boil.
Return meat and onions to pan.
Cover and simmer gently for 1 1/2 hours or until tender. Excellent served over noodles.
Saut the diced vegetables in butter. Mix flour and mustard into sauteed vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes. Break broccoli into small flowerets; cut stems into bite-size pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10 to 15 minutes. Check seasonings.
Combine cabbage, bouillon, beer and pepper in a pressure cooker.
Cover securely and cook at 15 pounds pressure for 5 minutes.
Cool pressure cooker at once under cold water.
Drain cabbage; garnish with Parmesan cheese and serve immediately. Makes 6 servings.