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Rice by Sharon
Hiller
 | 1 cup rice |
| 2 cups water |
| 3 tablespoons butter |
| 4 heaping teaspoons instant beef bouillon
1. Bring all ingredients to a boil.
2. Reduce heat to low.
3. Cook 20 minutes.
4. Serve. |
Mom's Pot Roast
Overall winner at the 2001 annual Investor/Brew Crew Cookoff. This recipe is
sure to please the whole gang - it did ours!
| 4 lb. pot roast (boneless) |
| salt |
| pepper |
| garlic powder |
| 2 Tbsp flour |
| 4 Tbsp oil for browning |
| 1 envelope dry onion soup mix |
| 1 can whole berry cranberry sauce |
| 12 oz. Alaskan Smoked Porter Beer |
| 1/2 cup ketchup |
| 5 large carrots, peeled and cut into 1 1/2 inch pieces |
Rub spices on top, bottom, and sides of roast. Repeat with flour.
Heat 4 Tablespoons oil in a heavy pot over medium heat. Brown pot roast well on
both sides, (approximately 7 1/2 minutes each side).
Meanwhile combine soup mix, ketchup, and cranberry sauce in a medium bowl. Add
beer and stir to combine. Add carrots.
Drain roast and add sauce to pot. Bring to a boil and cover. Reduce heat to low
and simmer slowly for approximately 4 hours or until the meat falls apart when a
fork is inserted. Serve with glasses of Alaskan Smoked Porter, a side of
vegetables and some hearty bread. Bon appetit!
Alaskan Beer Quick Bread
| Mix together in a bowl: |
| 2 1/4 cup flour |
| 3 Tbs sugar |
| 1 Tbs. baking powder |
| 1/2 Tsp. baking soda |
| 1/4 Tsp. salt |
Add: 12 oz. Alaskan Amber Beer
Mix until evenly moistened. Bake in oiled loaf pan at 400 degrees for about 45
minutes. Invert onto rack; remove pan. Serve with butter & honey.
Holiday Pumpkin Bread by Carol Keller
This recipe is good any
day of the year!
|
3 ? C. Flour |
|
1 Tsp. Nutmeg |
|
1 Tsp. Baking Powder |
|
? Tsp. Salt |
|
2 Tsp. Baking Soda |
|
2 C. Solid Pack Pumpkin
(not pie filling) |
|
1 Tsp. Ground Cloves |
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1 C. Crisco Oil |
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1 Tsp. Ground Cinnamon |
|
3 C. Sugar |
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3 Eggs |
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1 C. Chopped Walnuts |
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1 C. Raisins |
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(Optional: Cream Cheese
Frosting) |
Preheat oven to 350?
Spray 2 loaf pans with
Crisco spray. In a med. bowl, mix together all dry ingredients.
In a mixer, combine
pumpkin, oil, sugar & eggs. Mix until well blended. Add dry ingredients & mix
well. By hand, stir in nuts & raisins.
Divide batter between 2
pans. Bake for 50-55 mins. or until toothpick comes out clean.
Cool in pans for 15 mins.
Remove from pans & cool completely.
Spread Cream Cheese
Frosting on top. Very Good!
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