How To Make Melody’s Famous Beer Cheese

Ingredients

1 (1 pound) loaf rye bread
1 tablespoon butter
2 pounds processed cheese food, cubed
1 (8 ounce) package cream cheese, softened
3 tablespoons prepared horseradish
1 tablespoon prepared yellow mustard
1 tablespoon garlic salt, or to taste
1/2 (12 ounce) can beer, room temperature

Directions

Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter.

Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.

How To Make Homemade Root Beer

Ingredients

6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

Directions

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.

Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Baby Doe’s Cheese Soup with Beer

Ingredients

2 quarts milk
1 1/2 tablespoons chicken bouillon powder
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 tablespoon salt
6 tablespoons cornstarch
1/2 cup water
12 fluid ounces dark beer
1 (16 ounce) jar processed cheese sauce

Directions

In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.

In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.

Spicy Fried Green Tomatoes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 eggs, lightly beaten
1 (12 fluid ounce) can beer
1/2 cup oil for frying
5 green tomatoes, sliced 1/2 inch thick

Directions

In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.

Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Eat while hot.

How To Make Banana Nut and Ginger Bread

Ingredients

2 cups packed brown sugar
1 cup mashed bananas
2 eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.

In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.

In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.

Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9×5 loaf pans.

Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.

Recipe For Drunken Shrimp

Ingredients

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
1/2 teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
3/4 cup beer
1/4 cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame oil
3 green onions, chopped

Directions

Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.

Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Recipe For Slow Cooker Chicken Taco Soup

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Recipe For Beer Rolls

Ingredients

4 cups bread flour
2 tablespoons honey
1/4 teaspoon salt
1 tablespoon margarine
10 ounces dark beer
1 (.25 ounce) package active dry yeast
1 pinch ground cinnamon
2 tablespoons butter, melted

Directions

Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours.

Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not touch the liquid. Select Dough setting, and Start.

After the dough has risen, remove the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes.

Brush top of rolls with melted butter.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.

Dee’s Special Chicken

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 cloves garlic
1 (12 fluid ounce) can or bottle beer
2 sprigs fresh parsley, for garnish

Directions

Salt and pepper the chicken breasts and broil them until golden brown.

Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.

How To Make Beer Margarita

Ingredients

1 (6 ounce) can frozen lemonade concentrate
8 fluid ounces vodka
3 (12 fluid ounce) cans or bottles beer

Directions

Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.