Four Cheese Chiles Rellenos

Taken from: The Eldorado Grill Cookbook

• 1/4 pound feta cheese, crumbled
• 1/4 pound white cheddar cheese, grated
• 1/4 pound Monterey Jack cheese, grated
• 1/4 pound cream cheese, softened
• 1/2 Tablespoon freshly squeezed lime juice
• 3 scallions, sliced
• 1/2 Tablespoon black pepper
• 6 fresh poblano peppers, roasted and peeled
• Canola oil, as needed
• 4 eggs, separated
• 3/4 cup flour

Combine cheeses, lime juice, scallions, and black pepper in a large mixing bowl.

Cut a slit into one side of each pepper. Using a spoon, stuff each pepper with 2 ounces of cheese mixture and set aside.

Heat about 1-inch of canola oil in cast iron skillet or saute pan. While oil is heating, beat egg whites until stiff. Gently fold lightly beaten egg yolks into egg whites. Roll each chile into egg mixture, coating completely. Roll each chile in flour, coating completely.

Drop each chile into hot skillet and cook for 5-6 minutes. Remove and place on paper towel to drain excess oil.

Serve with salsa of your choice. Yield: 6 servings

____________________________________________________________

Stump’s Hot Chili

This hot, hot chili recipe  adds a bottle of beer to a delicious, capsicum-packed combination of ingredients including a habanero pepper, a jar of hot salsa, spicy beans, chili powder, spicy hot olives, and green chiles. This chili tastes fabulous and is fast-to-fix. The recipe comes from Stump, aka. Jim, the creator of Stump’s Hot Olives.

_________________________________________________________________________________________________________

Stump’s Quesadillas

Stump’s Quesadillas is the perfect green-n-gold party food to fix for a Green Bay Packer game. (Or any other sports match.) The quesadillas are spicy, cheesy, and all-in-all heartily satisfying. They’re also quick to make and easy to eat. You can adjust the heat to your taste, -just reduce or increase the number of hot olives you use. Click on the link for the recipe.

____________________________________________________________________________________________________

John’s Beer Cheese Soup

Taken from: Drink Your Beer and Eat It Too!

• 1/2 cup butter
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 5 cups chicken broth
• 1 12-ounce can flat beer, room temperature
• 1/2 cup flour
• 1/2 teaspoon dry mustard
• 1 tablespoon grated Parmesan cheese
• 1/2 pound sharp cheddar cheese, grated
• Salt and pepper to taste
• Minced parsley, garnish

In large saucepan, melt butter. Add carrots, celery, and onion and saute. Add chicken broth and beer; heat to simmer until vegetables are cooked. Add flour, dry mustard, and Parmesan cheese and continue cooking at low to medium heat until mixture thickens, 5-7 minutes. Add grated cheddar cheese and seasonings. Cook until cheese is melted. Serve garnished with minced parsley. Serves 6-8

_____________________________________________

Ginger Bread:

Taken from: Drink Your Beer and Eat It Too!

• 1 cup beer
• 1 cup margarine, softened, (I use butter)
• 1 cup brown sugar
• 1 cup molasses
• 3 eggs, beaten
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 1/2 teaspoons cinnamon

Bring beer to boil. In large mixing bowl, pour beer over margarine. Add sugar, molasses, and eggs. Sift together flour, baking powder, baking soda, salt, and spices. Add to beer mixture, beating with electric beater until smooth.

Pour batter into greased and floured 9 x 13-inch cake pan. Bake in 350 degree oven for approximately 35 minutes, until cake tester comes out clean. Serve with Lemon Sauce. Serves 12 – 16.

Lemon Sauce:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup beer
• 2 Tablespoons margarine
• 2 Tablespoons grated lemon rind
• 2 Tablespoons lemon juice
• 1-2 drops yellow food coloring

Over medium heat, in 1-quart saucepan, combine sugar and cornstarch; gradually stir in beer. Stirring constantly, cook until mixture comes to boil; boil and stir for one minute. Remove from heat and add margarine, lemon rind, lemon juice, and food coloring. Can be served hot or cold.

See: Gifts of the Garden: Flowers, Spices, and Beer for a Happy Mother’s Day! for the story of my improvisation on this lemon sauce.

_____________________________________________________________________________________________________________________

Bratwurst and Onions

Taken from: Drink Your Beer and Eat It Too!

• 1 1/2 12-ounce cans beer
• 2 pounds bratwurst
• 2 large onions, sliced
• 4 peppercorns
• 4 Tablespoons margarine
• 1 Tablespoon Worcestershire sauce

Pour beer into large saucepan and add bratwurst, onions, and peppercorns. Bring to boil, reduce heat, and simmer for 20 minutes. Drain, reserving bratwurst and onions.

Grill bratwurst on grill until browned. Brown onions in melted margarine in skillet with Worcestershire sauce. Serve bratwurst and onions on brat rolls or similar hard roll. Serves 6-8.

______________________________________________________________________

Brats and Kraut
Taken from Drink Your Beer and Eat It Too!

• 6 bratwurst patties, grilled
• 1 16-ounce can sauerkraut
• 1 large onion, diced
• 1 cup beer 

  Place grilled bratwurst patties in aluminum foil pan and cover with sauerkraut and onions. Pour beer on top. Simmer over charcoal grill or in oven for 30 minutes. Serve patties, sauerkraut, and onions on buns. Serves 6.

  ___________________________________________________________