Published: March 14, 2007 04:09 pm            

Wear green, drink red - Recipes

Cooking with beer this St. Patrick's Day

Irish Beer Bread

Ingredients

2 1/2 cups flour

1 teaspoon baking powder

3/4 cup brown sugar

12 ounce stout beer

1/2 cup raisins

2/3 cup walnuts, chopped

1 tsp cinnamon

dash nutmeg, which is

optional

Directions

Combine all ingredients and mix well. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees F.



Cheesy Beer Soup

Ingredients

12 ounces beer

8 slices bacon

1/2 cup diced onion

1/2 cup finely chopped carrot

1/2 cup minced celery

1/4 cup minced sweet red pepper

1 10-1/2 ounce can condensed chicken broth

1/4 cup flour

1 cup coffee creamer

3 cups sharp cheddar cheese, shredded

1 tablespoon sugar

salt and pepper to taste

Directions

Open beer and let stand while dicing vegetables.

Sauté bacon until crisp. Drain and crumble.

In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth.

Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.

Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, until thick. Add half and half, bacon and cheese.

Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.







Sarah’s Beer Bread

Ingredients

1/2 cup sugar

3 cups self-rising flour

1 can/bottle warm beer

3 melted tablespoons butter (I use more)

Directions

Stir together sugar, flour, beer in large bowl. The batter will be lumpy and sticky. Pour into a butter loaf pan. Bake for an hour in 350 degree oven.

In the final 2 minutes of baking, pour melted butter over the top of the loaf. The more butter the tastier the bread.

Any beer will work, each type of beer will yield a different flavor bread. American Lager will yield a yeasty flavored bread. This is basic recipe you can experiment with. You can try using a dark beer and wheat flour. Or add shredded cheese and herbs.

(Recipe courtesy of Sarah Phipps.)





Reuben Sandwiches

Ingredients

12 ounces thinly sliced cooked corned beef or deli corned beef

2 tablespoons butter,

softened

8 slices rye or pumpernickel bread

8 slices Swiss cheese

1-1/2 cups sauerkraut, well drained

1/4 cup Thousand Island dressing

Directions

Lightly spread butter on one side of each bread slice.

Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top sandwich with bread slice, butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.





Irish Coffee

Ingredients

4 cups brewed coffee

4 tablespoons packed light brown sugar

4 tablespoons Irish whiskey

Whipped cream

Cinnamon

Directions

Fill coffee cups with boiling water and let stand 1 minute to warm cups.

Discard water and replace with coffee. Stir 1 tablespoon brown sugar into each cup until dissolved.

Add 1 tablespoon whiskey, do not stir, and top with whipped cream. Garnish with a dusting of ground

cinnamon.

        

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