br>Prepare your cheese filling by combining shredded cheese, cream cheese, diced red
he top of the bread for later.
In a large
an, add flour and cook for 3-4 minutes on low
>for 5 minutes until bubbly.
Add the cooled melted butter, beer
Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
Note: I have frozen this, sometimes with good results, and sometimes not!
dd spices.
Add cheese gradually, stirring until cheese is melted.
Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
At least four hours before making the beer cheese, open up the bottle of hefeweizen beer, pour it into a glass, and allow it to go flat.
Later, with an electric mixer with a paddle attachment, combine the cheeses, onion, Worcestershire, mustard, and salt, and mix thoroughly.
With mixer running, gradually and slowly add the beer and mix until it is entirely incorporated.
Chill and serve.
e.
For Posypka Topping
Melt butter in large saucepan.
Add onions; cook until they just begin to wilt.
Remove from heat.
Stir in flour gradually. Stir in broth, milk, beer, cheese and Worcestershire.
Cook over medium heat, stirring constantly, until the soup comes to a boil. Serves 6.
Add bacon; cook and stir for 3 mins or until crisp
oftened. Add garlic; cook, stirring, for 1 min. Add wine; cook
Boil broth, celery, carrots and onion until tender.
Mix together flour and melted butter.
Stir into broth and cook until thick.
Add beer, cheese, salt and pepper.
Simmer and stir until cheese has melted.
Serve with croutons.
In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Sift flour and salt.
Add cheese.
Cut in Crisco.
Add water. See recipe for Chicken Cheese Turnovers.
nd serve.
VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND
bout 18.
FOR THE SWEET FARMER'S CHEESE FILLING:
Process
For chili:
Place a large
br>While waiting for water to boil for mac & cheese --.
Cook ground
and cook over lower heat, for about 30 minutes, stirring periodically