#3888 - Beer Battered Fish

(by Shirley McNevich)

canola oil (for frying)
8 - 4oz. fish fillets
salt
pepper
1 cup flour + extra for dredging
2 TBSP garlic powder
2 TBSP paprika
2 tsp. salt + extra
2 tsp. fresh ground black pepper + extra
1 beaten egg
1 - 12oz. bottle of beer

Rinse the fish fillets in cold water and pat them dry with paper towels. Salt/pepper both sides of each fish piece to your taste. In a bowl add 1 cup flour, 2 TBSP garlic powder, 2 TBSP paprika, 2 tsp. salt and 2 tsp. pepper--stir to mix. Add the beaten egg--stir. Slowly add the beer while stirring--only add enough beer until you have a thin batter. In a cast iron skillet over medium heat add canola oil to about 1" to 1 1/2" deep. Heat the oil to 365 degrees. Place some extra flour in a bowl for dredging. One at a time, dredge both sides of a piece of fish in the bowl of flour. Dip the dredged fish piece into the batter, then place it immediately into the hot oil. Repeat with all fish pieces. Fry the fish until the bottoms are browned, then turn them until other sides are browned. Place them on paper towels to soak up extra oil.

#3501 - Simmered Onions

(by Shirley McNevich)

2 red onions (sliced and separated)
1/2 cup water
1 1/4 cups beer
1/2 cup Domino's dark brown sugar (packed)
salt and pepper (to your taste)

In a cast iron skillet over medium heat add onions, water, beer, brown sugar, salt and pepper--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 1 hour (stirring occasionally) or until most of the liquid has been cooked off. Use the onions as a topping for burgers or steaks.

#3391 - Battered Shrimp

(by Shirley McNevich)

1 cup Bisquick (plus extra for drenching)
1/2 tsp. garlic powder
1/2 cup beer
1 beaten egg
1 lb. uncooked large shrimp (peeled and de-veined; if frozen, thawed, drained and rinsed, then dried on paper towels)
cocktail sauce (for dipping)

Fill a cast iron skillet 1/3 full with canola oil--bring oil to 375 degrees over medium heat. In a bowl add 1 cup Bisquick, garlic powder, beer and beaten egg--stir with a whisk until smooth. In a small bowl add a little Bisquick for drenching. Drench each piece of shrimp in the Bisquick, then coat the same shrimp in the batter and place it in the hot oil. Repeat with all shrimp but don't let them touch each other in the skillet. Fry until bottoms are golden brown, then flip and fry until other side is also golden brown. Place fried shrimp on paper towels to soak up extra grease. Serve with cocktail sauce.

#3377 - Beer Ranch Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup ranch dressing
2 cups shredded cheddar cheese
1/2 cup beer
4 green onions (chopped)
good quality crackers OR vegetables

In a bowl add both packs of softened cream cheese--beat with a spoon until smooth. Add ranch dressing--stir until blended. Add shredded cheddar cheese, beer and chopped green onions--stir well. Cover and refrigerate overnight. Serve with good quality crackers or vegetables.

#3335 - Beer Battered Onion Rings

(by Shirley McNevich)

3 really large onions
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1 cup of beer
canola oil for frying

Wash and peel onions, then slice them and separate them into rings. In a bowl add flour, paprika, salt and black pepper--whisk to mix. Add beer--stir with a whisk until mixed and all beer foam is gone. Fill a cast iron skillet with an inch or two of canola oil--turn heat to medium and heat the oil until very hot. Dip one onion ring into the batter at a time, let excess batter drip off, then place it into the hot oil. If the oil doesn't sizzle when you place the onion ring in the oil, your oil is not hot enough. Repeat with more onion rings (you can do a few onion rings at a time as long as they are not touching each other). Cook onion rings until bottoms are browned and crispy, then flip them using tongs and cook until other side is also browned and crispy. Remove them from the oil and place them on paper towels to soak up extra grease. Repeat with remaining onion rings.

#1335 - Beer Cake

(by Shirley McNevich)

2 cups white sugar
1 cup butter (softened)
2 cups flour
2 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
2 cups beer
1 cup chopped nuts

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda and cinnamon--beat. Add salt--beat. Add beer slowly--beat. Add flour--beat. Add chopped nuts--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Frost as desired.

#1269 - Beer Bread

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

3 cups SELF-RISING flour
3 TBSP white sugar
1 - 16oz. bottle of your favorite beer
2 TBSP or more butter (melted)

In a large bowl add flour and white sugar--stir. Add the beer--mix with your hands or with a pastry blender until it forms a dough ball. Grease a bread loaf pan. Put the dough into the greased bread pan and work it around with your fingers until the bottom of the pan is covered. Bake at 350 for 45 minutes. Remove from oven, use a brush to baste the whole top of the bread with the melted butter, return to oven and bake 15 minutes longer.

#1144 - Steamed Shrimp and Beer

(by Shirley McNevich)

Old Bay Seasoning
2 1/2 cups cider vinegar
2 1/2 cups warm beer
5lb. frozen shrimp (thawed)--do NOT peel the shrimp before cooking

In a large Dutch oven add cider vinegar and warm beer--stir. Turn heat to medium and bring to a boil. Once boiling, add a steamer basket to the top of the Dutch oven and add half of the shrimp--sprinkle each layer of shrimp with Old Bay seasoning--LOTS if you like it really spicy. Keep the heat at medium while steaming the shrimp--place the lid of the Dutch oven on top of the shrimp so they will cook faster. When the shrimp turn pink they are done. Repeat with the second half of your shrimp. Note: watch the liquid carefully--if you start running out of liquid in the bottom of the Dutch oven, add a little more beer and cider vinegar--don't let it go dry.

#999 - Steamed Snow Crab Legs

(by Shirley McNevich)

1 large crab steamer
frozen snow crab legs (as many as you need or will fit in the steamer)
1 large can Old Bay Seasoning
1 or 2 bottles or cans of your favorite beer

Take the bottom part of the steamer and put it on the stove top over medium heat--fill it halfway with water and one beer. Set the top part of the steamer on the liquid filled bottom piece. Add one layer of snow crab legs at a time, and sprinkle each layer with a generous amount of Old Bay. Repeat layering crab legs and Old Bay. Continue steaming until crab legs are nice and hot. Use tongs to remove steamed crab legs on to plates. Be careful to keep checking the bottom part of the steamer so it doesn't go dry--add more water and a second beer if necessary.