For Openers


Cheese Potpourri

This tangy spread keeps well in the refrigerator or freezer. Serve it dramatically in a hollowed-out round loaf of pumpernickel or rye bread. Cut the bread from the center into thin slices and supplement the supply with slices of salty rye or pumpernickel .

  • 1 pounds aged Cheddar cheese
  • 1/4 pound Roquefort or blue cheese crumbled
  • 1 teaspoon dry mustard
  • 2 tablespoons soft butter
  • 1 teaspoon Worcestershire
  • 1/3 teaspoon Tabasco
  • 2 teaspoons grated onion or chopped chives
  • 1 12-ounce bottle or can beer
Grate cheese. Place all ingredients except beer in bowl of electric mixer. Let stand at room temperature about 30 minutes to soften cheese. Mix slowly, adding beer gradually, until spread is smooth and fluffy. Serve immediately or store in a tightly covered container in the refrigerator or freezer.

Makes 5 cups canape spread


Beer Cheese Bisque
  • 1/4 cup butter or margarine
  • 1 small onion, chopped
  • 2 small carrots, finely chopped
  • cup finely chopped celery
  • 1/3 cup all-purpose flour
  • 3 cups light cream
  • 2 cups grated sharp cheddar cheese
  • 4 egg yolks, slightly beaten
  • Salt and white pepper
  • 1/4 cup chopped chives
Melt butter and saute onion carrots and celery until golden. Stir in flour. Gradually stir in cream and beer. Cook over low heat stirring constantly until slightly thickened. Add cheese and stir until cheese is melted. Beat hot soup into egg yolks. Return to heat and season to taste with salt and pepper. Do not boil. Garnish each serving with a daub of sour cream sprinkled with chives.

Yield: 12 servings


Lomi-Lomi Salmon

  • 3 pounds fresh salmon
  • l/2 cup chopped green pepper
  • cup chopped pimento
  • 1 cup lemon or lime juice
  • 1 cups beer
  • l/2 cup soy sauce
  • teaspoon ground ginger
  • 1 garlic clove mashed
  • 2 tablespoons grated onion
Trim salmon and remove bones. Cutting diagonally, slice salmon into thin strips 3 to 4 inches long. Spread salmon, green pepper and pimento in a thin layer in a shallow pan. Pour lemon juice and 1 cup of beer over the fish so it is completely covered and all fish is below the level of the liquid. Let stand at room temperature until fish becomes a pale pink (the fish "cooks" in the acid marinade). Drain fish. Rinse with cold water. Drain again and lay pieces flat. Place a little of the marinated peppers and pimento at the end of each piece, and roll. Fasten with toothpicks. Mix soy sauce with remaining l/2 cup of beer, ginger, garlic and onion. Use as dip sauce with salmon.

Yield: 12 servings


Marinated Mushrooms

  • 1 pound raw small white mushrooms stems removed
  • 2/3 Cup olive or salad oil
  • 1/3 Cup beer
  • 2 tablespoons lemon juice
  • 2 tablespoons instant minced onion
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon oregano crushed
  • 1/4 teaspoon salad herbs crushed
  • teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large clove garlic minced
Place mushrooms in large clean jar. Combine remaining ingredients. Pour over mushrooms. Cover tightly, turn jar to make sure all mushrooms are coated with marinade. Allow to stand at room temperature for about 2 hours. Store in refrigerator.

Serve marinade as dip for other fresh vegetables-carrot sticks. cucumber slices onion slices, cherry tomatoes, etc.-which have been washed, dried, and crisped.


Beer Boiled Shrimp

  • 16 ounces beer
  • 2 small onions sliced
  • 1 clove garlic
  • 1 bay leaf
  • 3 whole peppercorns
  • 2 celery stalks
  • 2 teaspoons salt
  • lemon quartered
  • 2 pounds shrimp cleaned & deveined

Pour beer in large pot and add onion slices, garlic, bay leaf, peppercorns, celery and salt. Bring to a boil and simmer for 10 minutes. Add lemon. Rinse shrimp well and add to beer. Simmer shrimp 12 minutes. Remove from heat, let cool and drain. Peel off shells and chill well.


Southwestern Tacos

  • 1 (1-3/8 oz.) envelope dehydrated onion soup
  • 1 cup ( pint) dairy sour cream
  • cup beer
  • 1/2 cup chili sauce
  • 2 tablespoons vinegar
  • Few drops Tabasco
  • 4 packages frozen cocktail tacos (about 48)

Combine onion soup mix with sour cream; stir in beer, chili sauce, vinegar and Tabasco. Chill until ready to serve. Heat tacos according to package directions. Serve hot with the dip.

Makes about 2 1/2 cups dip


Instant Onion Soup

  • 2 cans consomme ( 1O 1/2 oz. each)
  • 12 ounces beer (one can or bottle)
  • 4 tablespoons instant toasted onion flakes
  • Salt to taste 6 toasted slices round rye bread
  • Grated Parmesan cheese
  • Chopped parsley
Combine the consomme, beer, onion flakes and salt if needed. Bring to a boil and simmer for, 10 minutes. Pour into individual ovenware soup tureens and top each with a slice of rye bread toast.

Place the tureens under the broiler for a few minutes. Then sprinkle the grated cheese and chopped parsley over the top and serve very hot.

Makes 6 servings