Willis - Beer: a cookbook: good food made better with beer: [recipes]

To make things even simpler, were giving you a heads-up by labeling each recipes Difficulty by Volume, or DBV. This way you know what youre getting yourself into. Makes 4 cups Increase the heat in this dip by messing around with the salsa, peppers, and fajita seasoning. 1 pound lean hamburger1 cup lager beer1 package beef fajita seasoningcup finely chopped red or chili peppers2 cups salsa, drained1 (1-pound) package Velveeta cheeseTortilla chips for dipping . 1 pound lean hamburger1 cup lager beer1 package beef fajita seasoningcup finely chopped red or chili peppers2 cups salsa, drained1 (1-pound) package Velveeta cheeseTortilla chips for dipping .

Place the hamburger, beer, fajita seasoning, and peppers in a large frying pan. Cook over medium heat until the meat is browned and the liquid has cooked down. Drain off grease and excess fluid. . Pour 2 cups salsa in a strainer and let fluid drain off. .

Place salsa, meat, and Velveeta in a large bowl, and with an electric beater, blend on low speed until smooth. Cover and place in refrigerator for at least 4 hours in order to blend flavors. . Serve with tortilla chips. BARTENDERS ADVICE Keep it south of the border by choosing Dos Equis as the beer for this dip.

Makes 2 cups Add a few drops of hot sauce to give this dip a real kick.

Serve with slices of sausage and crackers. 2 cups corn and pepper relish1 cup Mexican-style beer1 teaspoon chicken stock granulescup sour creamcup finely diced chives or green onionSausage and crackers for dipping . Combine corn relish and beer in a bowl. Cover and refrigerate for 2 hours. . Remove relish from refrigerator and drain through a strainer.

Discard all but 2 tablespoons of the fluid. . Put the 2 tablespoons of saved fluid in a bowl and add the chicken stock granules, stirring well to dissolve. . Add the drained corn relish, sour cream, and chives to the chicken stock mixture, and blend well with a spoon. .

Cover and refrigerate for about 8 hours before serving. The mouth of a perfectly happy man is filled withbeer. Egyptian proverb

Makes 4 cups This is not your typical bean dip. For more flavor, add a great-tasting dark beer to your batch. 1 (16-ounce) can refried beans1 (16-ounce) package cream cheese1 cup Mexican-style beer2 cups four-cheese Mexican shredded cheeseTortilla chips, corn chips, or crackers for dipping . Place all the ingredients in a large bowl and blend with electric beater, or place in a blender and mix until smooth.

Some small pieces of shredded cheese may remain. . Cover and refrigerate for at least 4 hours before serving. . Serve with tortilla, corn chips, or crackers. BARTENDERS ADVICE Try using Negro Modelo in this recipe. BARTENDERS ADVICE Try using Negro Modelo in this recipe.

Its from the same brewer that brews Corona Extra, and is much bolder and darker than Dos Equis.

Makes 3 cups If you cant find these cheeses in the store, just substitute them with whatever youve got. Shredded packaged cheeses dont work quite as well, but they can still be used. pound sharp Cheddar cheese, gratedpound pepper jack cheese, gratedpound Gruyre cheese, grated2 tablespoons cornstarch2 cups pilsner beer . Mix cheeses and cornstarch in a bowl and set aside. .

Put the beer in a large pan and bring to a boil. . Slowly stir in the cheese mixture until all the cheeses are melted and bubbling. Continue stirring for 2 minutes. . BEER FACT Walters Premium Pilsner sold their beer as packaged, unfermented wort in order to survive Prohibition. BEER FACT Walters Premium Pilsner sold their beer as packaged, unfermented wort in order to survive Prohibition.

Although they claimed that customers would want it for its nutritional value, home-brewers were able to finish the process at home.