What's That Smell?: March 2005 Archives

I got this recipe out of the Variety Pack Favorite Recipes cookbook put together by members of St Louis Catholic Church in Stroud, OK. This particular recipe was submitted by Sherry Hayes (Thank you). This beer bread is very quick and extremely easy to prepare. It takes about 5-10 minutes to put everything together and it comes out fluffy. There's no waiting for the dough to rise or kneeding involved. Anybody can make it and I highly recomend that you try. Enjoy!

Ingredients:
3 C Self-Rising Flour
3 Tbsp Sugar
1 (12 oz) can warm beer
1/2 C Melted Butter

Directions:
Mix first three ingredients well. Place in greased loaf pan and top with melted butter. Bake at 350 degrees for 55 minutes.

Personal Touch:
I used beer from a bottle instead of a can. I'm not sure what kind of a differnce it makes. It was good bread! Also, try the bread warm with some honey (Ricky's great idea). Yum!

I have always known this dish as Mexican Corn, but that's just not a good description for this yummy stuff. It's not very spicy, doesn't really have much corn in it, and it definitely doesn't make me think of Mexican food when I eat it. Don't let that fool you, though, this stuff is GREAT! Here's the details.

Ingredients:

1 cup chopped onion (1 medium onion)
1/2 cup chopped green pepper
1 lb of hamburger
16 oz of tomato sauce
1 can of corn (drained)
1 tblspoon of sugar
1 teaspoon of garlic salt
1 tblspoon chili powder
1 dash of pepper
1 cup of regular sized corn chips (Fritos or tortilla-style)
1 cup of grated cheddar

Brown hamburger and drain.
Add green onion and pepper, cook until tender.
Add next 6 ingredients and simmer for 5-10 minutes.
Put into a casserole dish, top with chips and cheese
Bake for 15-20 in a 375 degree oven.

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This old-world German staple has never tasted so good. Use my simple recipe to impress your guests with down-home cooking with an international flair. Perfect for football Sundays or just any old cookout that involves men and beer.