• National Beer Week - 5

    From Dave Drum@1:3634/12 to All on Wed Oct 5 12:04:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beer Garden Sandwiches
    Categories: Breads, Cheese, Sausages, Vegetables
    Yield: 4 Servings

    3 tb Mayonnaise
    1 tb Prepared coarse mustard
    2 ts Prepared horseradish
    8 sl Caraway rye bread *
    4 Lettuce leaves
    8 oz Wisconsin Limburger Cheese;
    - sliced
    8 oz Liverwurst; sliced
    2 md Dill pickles; sliced
    - lengthwise
    1 sm Red onion; in rings

    * UDD uses black, coarse rye without the whole seeds.

    In small bowl, mix the mayonnaise, mustard, and
    horseradish; spread evenly on one side of 4 bread slices.

    Top each with equal portions of lettuce, cheese,
    liverwurst, pickles and onion; cover with the remaining
    bread slices.

    Cut each sandwich in half; serve.

    Makes 4 servings.

    Recipe provided courtesy of Wisconsin Milk Marketing Board

    From: http://www.cooksrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Yellow Snow Studied To Test Nutrition.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Sat May 27 06:23:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bratwurst In Beer
    Categories: Sausage, Beer, Vegetables, Breads
    Yield: 10 Servings

    10 Fresh bratwurst sausages;
    - about 2 1/2 lbs
    2 lg Onions; thin sliced
    2 lg Bell peppers; in strips
    1 c Butter
    6 (12 oz ea) bottles beer
    1 1/2 ts Ground black pepper
    10 Hoagie rolls
    Boetje's or Raye's mustard

    Prick bratwurst with fork to prevent them from exploding
    as they cook. Place in a large stock pot with the onions,
    peppers, butter, and beer. Place pot over medium heat,
    and simmer for 15 to 20 minutes.

    Strain vegetables from the beer, skim some of the butter
    off of the liquid and put all in a saute pan to brown a
    bit before using as a condiment on the sandwiches.

    Preheat grill for medium-high heat.

    Lightly oil grate. Cook bratwurst on preheated grill for
    10 to 14 minutes, turning occasionally to brown evenly.

    Serve hot off the grill with onions and peppers and
    stone-ground mustard on hoagie rolls. Offer additional
    beers to accompany the sandwiches.

    I did something very similar to this, using house made
    garlic sausages (very similar to bratwrst) at Florence
    Henderson's Canadian Caper picnic in 1999. They were a
    definite hit.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... La Quinta - Spanish for "Motel next to a Denny's"
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Mon Oct 9 18:15:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beer Garden Sandwiches
    Categories: Breads, Cheese, Sausages, Vegetables
    Yield: 4 Servings

    3 tb Mayonnaise
    1 tb Prepared coarse mustard
    2 ts Prepared horseradish
    8 sl Caraway rye bread *
    4 Lettuce leaves
    8 oz Wisconsin Limburger Cheese;
    - sliced
    8 oz Liverwurst; sliced
    2 md Dill pickles; sliced
    - lengthwise
    1 sm Red onion; in rings

    * UDD uses black, coarse rye without the whole seeds.

    In small bowl, mix the mayonnaise, mustard, and
    horseradish; spread evenly on one side of 4 bread slices.

    Top each with equal portions of lettuce, cheese,
    liverwurst, pickles and onion; cover with the remaining
    bread slices.

    Cut each sandwich in half; serve.

    Makes 4 servings.

    Recipe provided courtesy of Wisconsin Milk Marketing Board

    From: http://www.cooksrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Foodies eat where they're told. Chowhounds blaze trails.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)