Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.
- 6 slices hickory-smoked bacon
- 4 slices rustic white bread
- 2 slices provolone cheese (3/4 oz each)
- 2 slices Cheddar cheese (3/4 oz each)
- 1 egg
- 3/4 cup pale ale beer
- 1/4 cup all-purpose flour
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon butter
- In 12-inch non-stick skillet, cook bacon until crisp; drain on paper towel.
- On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
- Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
- Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.
- 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
- 6 slices bacon, cut into 1-inch pieces
- 1 tablespoon butter or margarine
- 1 large onion, finely chopped (1 cup)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 3/4 cup half-and-half
- 2 teaspoons chicken bouillon granules
- 1/3 cup shredded Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
- Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
- Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.
- 2 dozen eggs
- 1/2 cup milk
- 1/2 cup butter
- 4 cups sliced mushrooms
- 2 cans mushroom soup
- 2 tablespoons sherry (can use cooking sherry)
- 1/2 cup processed cheese spread (or 1 cup grated cheese)
- 1 cup chopped green onions
- 2 cups grated sharp cheddar
- In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms. Fry until browned and the liquid from the mushrooms has reduced.
- Add the mushroom soup, sherry, and processed cheese spread. Stir together until heated through.
- Set aside.
- In a large bowl or blender container, beat the eggs together with the milk until well combined.
- In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
- Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
- Add the mushrooms and then green onions.
- Pour warm mushroom soup mixture on top.
- Sprinkle with grated cheddar.
- Bake at 250 for 50 minutes.
Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups (7 ounces) shredded mild Cheddar cheese
- 2 1/4 cups chicken broth
- 4 cups (7 ounces) chopped broccoli florets
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
- Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
- Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.
Makes four 1-cup servings.
- ¾ Pound (12 oz.) sharp cheddar cheese
- 1 pkg. (4 oz.) Roquefort cheese
- 1 Clove garlic
- ¾ Cup Coca-Cola
- 2 Tablespoons soft margarine
- 1 Tablespoon grated onion
- 1 ½ Teaspoon Worcestershire sauce
- 1 Teaspoon dry mustard
- ¼ Teaspoon salt
- ⅛ Teaspoon Tabasco
- Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.
Makes about 3 cups. This dip keeps very well for a week or more.