I got these courtesy of BackWoods Home Magazine.
You "cityfolk" readers could use some self-reliance tips too.
Oh come on, don't be so serious.
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You just might learn somethin'.
Beer Battered Fried Vegetables
In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
Mix eggs and milk in a small bowl.
In a separate bowl mix together 1/2 cup flour and salt and pepper.
Heat oil to 375 degrees F (190 degrees C).
Dip each vegetable in the egg and milk mixture.
Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture.
Place the vegetables into the oil and fry until golden brown.
BBQ Corn
- 10 ears fresh corn with husks
- 1 quart beer
- 7-10 pounds of ice cubes
Place unshucked, whole ears of corn in an ice chest. Pour beer over top.
Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
Preheat smoker to 250 degrees F ( 120 degrees C).
Place corn in the smoker and close the lid.
Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
Beer Cheese Fondue
- 1 clove garlic, split in half
- 2 cups beer (non alcoholic is fine)
- 1 pound sharp Cheddar cheese, shredded
- 1 pound mild Colby cheese, shredded
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon hot red pepper sauce
Rub fondue pot with garlic and discard garlic.
Pour beer into pot and heat over low heat until steam begins rising from surface.
In heavy skillet cook onion in olive oil until tender.
Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended.
You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including cubes of your favorite breads and vegetables.
Beer Tofu
- 1 can of beer
- 1/2 block tofu, extra firm
- 1 1/2 cups cornmeal
- 1 1/2 cups unbleached white flour
- 1 tablespoon paprika
- 1 tablespoon garlic pepper salt (the kind that's mixed together already)
- 1 tablespoon parsley
- 3/4 cup soybean or sesame oil
Mix cornmeal and spices together in a big bowl, set aside.
Put the beer a large bowl and gradually add the white flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.
Slice tofu into 1/4 inch thick pieces, cover with a paper towel and pat out any extra wetness.
Dip slices of tofu into beer batter, and let any excess drip off of it.
Dredge dipped tofu in cornmeal mixture, ensuring that it is well covered.
Heat half the oil in a large skillet on medium heat. Fry half the tofu until it is golden, drain on paper towels. Fry remaining tofu.
Serve with sour cream, pickles, and more beer!
Easy Curried Chickpea Potato Stew
- 4-6 idaho potatoes, cut into even sized chunks
- 4 carrots, sliced into bite size pieces
- 1 can garbanzo beans, or soaked equivalent
- 1/2 medium onion, chopped
- 1/2 tablespoon Olive oil
- ample curry powder (to taste)
- 1 bottle beer
Boil a big pot of water. When it is boiling, add potato chunks.
While they are cooking, saute your carrots in big frying pan. After 2-3 minutes, add onions.
Check your potatoes-they won't take long (don't overcook 'em). Add the potatoes (without the water) to the frying pan. Add curry to taste.
About this time, the whole thing will start to need a little liquid, so pour in about 1/4 of the bottle of beer.
Let the whole thing simmer with a top on and check it after a few minutes.
Some of the beer should have boiled off by this point. Add some more beer (really, to taste) and then leave the top off while most of the beer boils off.
I'm pretty sure noone ever said you couldn't enjoy lent.
Editor
