he Beer Institute receives thousands of requests for recipes using that extra-special ingredient, beer. The recipes in this booklet have proven to be the most popular. And as they show, beer cooking can be easy, successful and featured in every course.

Because beer is such a satisfying, cooling beverage, many people forget that it is also one of the world's greatest seasoning agents. Used properly, beer turns the most ordinary foods into exceptional party fare, adding an indefinite, subtle quality to a surprising number of desires.

In meat cookery, for example, beer is a classic ingredient. Used in place of water as the simmering liquid, it brings out all the richness of the meat and vegetables. The alcohol evaporates in the cooking, leaving only the delicate flavors to intrigue the diner.

As a marinade for meat, fish or seafood, it penetrates and tenderizes. In roasting, baking or broiling, beer is used to baste the foods or as an ingredient in the basting sauce to impart a rich, dark color and highlight the gravy.

Beer and cheese are perfect companions. The famous Welsh Rarebit is actually nothing more than melted cheese thinned with beer. In modern dips based on cheese or a combination of cheeses, a little beer in the mixture makes them truly outstanding.

As a baking liquid, beer is unsurpassed. It adds a lightness and buoyancy to biscuits, pancakes, cakes, and a variety of homemade breads. Experiment with beer as all or part of the liquid in packaged mixes to reconstitute instant or freeze-dried foods.

Here are your "Favorite Recipes with Beer" - all extra-special when served with sparkling glasses or mugs of beer.

For Openers:

Cheese Potpourri, Beer Cheese Bisque, Lomi-Lomi Salmon, Marinated Mushrooms, Beer Boiled Shrimp, Southwestern Tacos, Instant Onion Soup.


Salads, of Course:

Caesar Salad, Cole Slaw, Beer Salad Dressing.

Entrees:

Sausage-Stuffed Beef Roulade with Beer Sauce, Shrimp in Beer Batter, Roast of Pork Loin, USA Fried Chicken.

Vegetables:

Beer Potato Salad, Glazed Carrots and Oranges, Stuffed Tomatoes.

Bread with Beer:

Beer Rye Bread, Raisin Beer Bread.

Basting Sauces:

Beer Barbeque Sauce, Fresh Ham Glaze Sauce.

Simple and Elegant Deserts:

Butterscotchy Tarts, Eileen Button's Four Egg Beer Cake, Prairie Beer Cake, Chocolate Layer Cake, Lemon Glaze Cake, Gingerbread Upside Down Cake, Double Orange Gelatin.

Quick Late-Evening Suppers:

Cheese French Bread, Apple Pancakes, Beer Pancake Syrup, Welsh Rarebit, Baked Diablo Eggs, Sauerkraut with Knockwurst.

And , to Complement Your Meal:

Temperature, Opening and Storing Beer, Serving, Glasses, Pouring of the Brew.