8 thick slices-hickory smoked bacon
8 fresh pork sausages
2 cloves roasted garlic
2 large onions, julienne
4 medium sized Yukon gold potatoes
1 LB cremini mushrooms
11/2 cups beef broth
1 bottle Guinness Stout (beer)
2 Tbsp fresh thyme
salt to taste
freshly cracked black pepper
2 Tbsp. unsalted butter

Preheat oven 350 to degrees. Quarter the potatoes, and blanch until just tender. Grill the slab bacon and pork sausages (this can be done in the oven). In a small pan sauté garlic, onions, potatoes, and mushrooms. Place the sausages, bacon, and vegetable mixture in a roasting pan or a casserole dish add the broth and Guinness stout and bring to a simmer. Cover and bake 1 hour in conventional oven finish with thyme, salt, pepper, and butter. Serve as a stew with Irish soda bread.

12 oz beer (not light or corona)
3 C. self rising flour
1/3 C. sugar
3 Tbsp. butter, melted

Preheat oven to 350. Spray a 9″ x 5″ loaf pan with baker’s cooking spray.  Combine flour and sugar; stir in beer (you might have to use your hands to get it mixed thoroughly). Dough will be sticky.  Pour into prepared loaf pan; brush top with melted butter.  Bake for 50-60 minutes or until top is golden brown. Cool slightly; remove from pan and finish cooling.

1 chicken
2 C. flour
2 Tbsp. pancake mix
2 C. beer
1/4 tsp. MSG
1/4 tsp. curry
1/4 tsp. paprika
1/4 tsp. celery salt
Salt and pepper to taste

Combine and mix well all dry ingredients. Dip chicken into beer then in flour mixture. Cook in a deep fat fryer at 350 degrees. Turning over once, do not cover.

4 Tbsp. butter
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
2 onions — sliced
12 ounces beer
1 Tbsp. basil
4 garlic cloves — minced
2 cans Italian style stewed tomatoes
Salt and pepper to taste

Cut sausage into 1 inch pieces (use a pair of scissors). Melt butter in a large skillet and sauté sausage pieces until browned. Add the onions and garlic and cook until onions are transparent. Add remaining ingredients, cover and simmer for about 45 minutes. Serve over hot rice.

3 c. biscuit mix (i.e., Pioneer)
1/2 c. sugar
Beer at room temperature, but not flat
Butter flavored shortening, melted

Preheat oven to 400 degrees.
Mix biscuit mix and sugar until blended. Start adding beer to form a wet, tacky dough (a little wetter than regular biscuit dough).
Put dough on floured surface and dust top with flour. Pat out dough by hand to about 1/2″ thick. Cut biscuits with 3″ cutter or use a glass if you don’t have a cutter.
Cover the bottom of a baking pan with most of the melted butter flavored shortening. Arrange biscuits in pan and brush tops with remainder of the melted shortening.
Bake 10-12 minutes (depending on your oven, may want to cook at 375 degrees).

Peel and devein shrimp, be sure to leave their tails on. Separate eggs and set whites aside for later use. Whisk egg yolks, beer, 1 tablespoon corn oil, and soy sauce in a bowl. Blend well until smooth. Beat egg whites until stuff and fold into batter. Hold spring by their tails and dip into flour and then into the egg batter, coating well. Heat oil for frying make sure it is 375 degrees, you can use a heavy deep skillet, or a Dutch oven. Fry shrimp a few at a time, until golden brown, about 3 or 4 minutes. DO NOT OVERCOOK !! Drain on paper towels. Serve hot and with your favorite tarter sauce or cocktail sauce.