Vegetables


Beer Potato Salad

Blend mayonnaise, sour cream and beer. Toss lightly with potatoes, onion and celery. Garnish with crumbled bacon. Salt and pepper to taste. Chill for three hours for a summer delight or place in slow oven (275 degrees) for 20 minutes to accompany a winter supper.
Glazed Carrots and Oranges

Prepare carrots as directed on package using butter and beer. At the last minute, add oranges and stir well together. Reheat, if necessary .

Makes 6 servings.


Stuffed Tomatoes

Slice tops from tomatoes. Scoop out pulp, leaving a shell 1/2-inch thick. Sprinkle inside with salt and pepper. Chop pulp and press out excess liquid. Add corn, onion, cheese and bread crumbs and mix well. Spoon mixture into tomato shells. Place filled tomatoes in a well-greased shallow baking pan. Spoon beer evenly over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .

Yield: 12 servings


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