alts) in a fine-mesh grain bag in one gallon of
In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
Cool and slice against the grain.
ticking to the pan until all the beer has been added
he oil and brown on all sides.
Transfer the browned
Grind the meat very well all through a meat grinder (if
Boil water and sugar 5 minutes.
Cool.
Mix jello according to directions.
Mix all ingredients (except ginger ale).
Freeze in plastic containers.
When ready to use, thaw and add ginger ale.
heat in a fine-mesh grain bag; put bag in brew
Combine water and sugar and boil 15 minutes and let cool.
Add all other ingredients except ginger ale.
Mix thoroughly and freeze.
Take out of freezer 3 hours before serving time.
No extra ice is needed!
Add by pouring over frozen ingredients, the cold ginger ale.
This recipe totally eliminates a watery tasteless flavored punch.
It is very good and serves 50.
Combine all ingredients, except ginger ale.
Chill.
Just before serving, pour ginger ale over fruit.
ub the remaining espresso rub all sides of the brisket. Cover
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
Mix all dry ingredients in a bowl.
Add egg and melted butter. Put on cookie sheet with teaspoon (12 on each sheet).
Flatten them out with a spatula.
Bake at 350\u00b0 until they are golden.
he pan and stir up all the good bits on the
of the flour and all of the cornmeal, wheat bran
Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
Add oil and potatoes to skillet and cook until golden brown.
Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.
eans n cheese!).
This recipe doubles or triples beautifully if
n a small bowl, combine all ingredients.
Put all ingredients in bread pan in order given.
Bake according to instructions of your bread machine.
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
Mix all ingredients together. Store in tightly sealed container.
To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.