Beer Brats --  Peggy Trowbridge Filippone

Popular at tailgate and Super Bowl parties, beer brats are good year-round. It is hard to believe you only need four simple ingredients to make this quick and tasty dish. Do not restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. If you love onions, double the amount.
Prep Time: 5 minutes   Cook Time: 25 minutes
Ingredients:
    * 2 teaspoons olive oil or butter, divided use
    * 6 bratwurst sausages (see Note)
    * 1 large sweet onion, sliced into 1/4-inch rings
    * 6 ounces (half a can or bottle) beer (see Note)
 
Preparation:
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entree.
Yield: 6 servings
 
 
 
 
Beer-Can Chicken by Steven Raichlen (Workman Publishing)

This delicious chicken dish is also called beer butt chicken. The method involves placing a can of liquid up into the cavity of the chicken, then roasting. The liquid inside the can boils forcing flavor up and through the meat. Try experimenting with various fruit juices in the can instead of beer. Tomato paste cans work for cornish hens. You can purchase can stands to make the bird more stable. This method may also be used in the oven, but do not attempt to smoke food indoors.
Prep Time: 10 minutes    Cook Time: 1 hours, 30 minutes
Ingredients:
    * 1 can (12 ounces) beer
    * 1 chicken (31/2 to 4 pounds)
    * 2 tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
    * 2 teaspoons vegetable oil
 
Beer Bread -- Yankee Church Supper Cookbook (Yankee Books)
Add a few simple ingredients to a can of beer and make a delicious loaf of beer bread. This bread is best eaten right from the oven. Heavenly! If you do have leftovers (doubtful!), it makes great toast.
Prep Time: 5 minutes    Cook Time: 1 hours, 10 minutes
Ingredients:
    * 4 cups flour
    * 1/4 cup sugar
    * 2 Tablespoons baking powder
    * 12 ounces beer (NOT light beer)
    * 2 teaspoons salt
    * 2 eggs, slightly beaten
Preparation:
Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands.
Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.
Yield: 1 loaf beer bread
 
 
 
Beef in Beer and Onions  --  Peggy Trowbridge Filippone

Beef is slowly braised with onions and dark beer to tender perfection. The onions will break down and combine with the beer to create a rich and flavorful natural gravy.
Prep Time: 15 minutes  Cook Time: 3 hours
Ingredients:
 
    * 2 pounds chuck or round beef roast, cut into 6 to 8 slices
    * Salt and freshly ground black pepper to taste
    * 2 tablespoons butter
    * 2 tablespoons oil
    * 5 to 6 medium onions, peeled and thinly sliced into rings
    * 1-1/2 tablespoons flour
    * 2 cups dark beer
    * 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
    * 1 bay leaf, crumpled
 
Preparation:
Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside.
Add sliced onions to the drippings. Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned.
Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf. Return beef to the pot and cover pot. Cook over low heat about 2-1/2 hours, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary.
Serve with buttered noodles or rice.
Yield: 6 to 8 servings