~Homemade Kentucky Beer~

Use 15 gallon plastic garbage can with clip on lid. You need:


Approximately 6 oz. hops

3 lbs. extract of malt

9 lbs. granulated sugar

1 tablespoon molasses

1-1/2 teaspoons granulated yeast.


Place in vessel with approximately 2 gallons water, or more if vessel is large enough, and bring to boil. Then turn down to simmer for about 45 minutes, steeping hops into liquid during this period as hops will sit on top of the water; otherwise, flavor will be too weak.

Put malt, raw sugar and molasses into plastic bin. Then strain hops liquid through parachute silk or cheesecloth to remove all sediment and add liquid to contents of bin. Stir thoroughly with wooden paddle to completely dissolve malt and sugar into liquid.

Place the bin in a position where it can be kept for a week undisturbed at 70°F. Fill up with lukewarm water to within 2 inches of top of container. Temperature of brew should now be about 70 to 80°F. Sprinkle yeast evenly over surface and seal. Beer will work for 7 to 10 days. A thick white broth will appear after the first 8 hours and gradually die, towards the end of the time.

When working has ceased, take 8 dozen clean 26 oz. bottles and put one level teaspoon of white sugar into each bottle. Drain off liquid into bottles taking care not to disturb too much. (This will disturb sediment and make liquid cloudy). Cap bottles tightly and correctly and store upright for 3 weeks minimum.

Cool in refrigerator in upright position and pour gently into glass mug for serving. Sediment also forms in bottle If beer is too lively, too much yeast has been added or if bottled before, it had ceased working. Flavor of beer can be softened by adding 4 oz. of barley to the hops when bottling. Color can be darkened by increasing amount of molasses.

Your local health food store is where you can buy your ingredients. Follow directions and be careful - this is very potent.

~Enjoy!~

~Watermelon-Strawberry Wine~

* 1 large watermelon
* 2-3 lb fresh or frozen strawberries
* juice and zest of 1 lemon
* 2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1 crushed Camp-den tablet
* 1 tsp yeast nutrient
* wine yeast

Extract and measure the juice of 1 large watermelon, placing 3 quarts in primary and the rest in a covered bottle in the refrigerator. Trim stems off strawberries, chop coarsely, mix in thinly grated rind of lemon, and tie inside nylon straining bag. In primary, squeeze strawberries and leave bag in juice. Add sugar, lemon juice and yeast nutrient and stir well to dissolve. Add crushed Camp-den tablet, cover primary and wait 12 hours. Stir in pectic enzyme, recover and wait another 12 hours. Add wine yeast and recover, stirring daily for 7 days. Squeeze strawberries gently to extract juice and discard pulp. Pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up with reserved watermelon juice in refrigerator. Ferment 30 days and rack into clean secondary, topping up with water or watermelon juice (only if fresh). Refit airlock and set aside until crystal clear. Rack into bottles and age 3-6 months.(Makes 1 gallon.)

Enjoy!~

~Roasted Garlic Potatoes~

Ingredients:

* vegetable cooking spray or a little olive oil
* 1 3/4 pounds baking potatoes, peeled and cut into 1-inch cubes
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1/2 teaspoon coarse (kosher) salt
* 4 cloves garlic, minced

Preparation:
Spray an 11x7-inch baking dish with cooking spray, or oil.
Preheat oven to 425°. Combine remaining ingredients in a bowl; toss well to coat thoroughly. Let coated potatoes stand 10 minutes. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake for 35 minutes or until tender and lightly browned, stirring.

~Enjoy!~

~BBQ Pork Chops~

Ingredients:
6 rib or loin pork chops, cut 3/4 to 1-inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup water
1/4 cup vinegar
2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce


Directions:

Place pork chops in 13 x 9-inch baking dish. Season with salt and pepper. Combine remaining ingredients; pour mixture over chops. Bake at 325 degrees F for 30 minutes. Turn chops. Bake 1 to 1 1/2 hours longer, until tender. Skim off fat and spoon remaining sauce over chops.

~Enjoy!~

~Gluten-Free Beer Batter ~

Gluten-free beer-battered fish fry batter produces crisp, light fried fish. It makes a delicious gluten-free batter for onion rings and shrimp too! If you don't like beer batter just substitute club soda for the beer.
Prep Time: 0 hour, 5 minutes
Cook Time: 8 minutes
Ingredients:

* Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
* 2 pounds fresh fish fillets
* 1 cup all purpose gluten-free all purpose flour mix (I used Bob's Red Mill All Purpose GF Baking Mix)
* 1 cup cornstarch
* 1 teaspoon GF baking powder
* 1 teaspoon sugar
* 1 teaspoon cayenne powder
* 1 teaspoon GF garlic powder
* 1 teaspoon GF onion powder
* 1 teaspoon salt
* 12 ounce bottle of gluten-free beer OR 12 ounces of club soda

Preparation:

1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large, plastic zip lock bag.
2. Shake the bag to thoroughly mix the dry ingredients. Pour this mixture into a medium sized bowl.
3. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
4. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
5. Fry in hot oil until golden brown.

(GF short term for gluten free)

~Enjoy!~

~BBQ Chicken~

1 whole chicken, cut into serving pieces, or 9 bone in chicken pieces such as thighs and legs
oil for frying
1 onion, sliced into thin rings


BBQ Chicken Recipe Sauce:
3/4 cup brown sugar or unpasteurized honey
1/2 cup ketchup
1/4 cup vinegar
1 teaspoon dry mustard
salt and pepper to taste

Preheat the oven to 350ºF.

Heat oil in a large skillet. Brown the chicken pieces well in the oil. Spread the browned chicken pieces out in a heavy baking dish. Top with onion rings.

Combine remaining ingredients in a sauce pan and bring it all to a boil. When it boils for just a minute, pour the sauce over the chicken in the baking dish.

Bake for 1 hour, basting 2 or 3 times with the sauce.

~Enjoy!~

~Bourbon Whiskey BBQ Sauce~

* 1/2 onion, minced
* 4 cloves garlic, minced
* 3/4 cup bourbon whiskey
* 1/2 teaspoon ground black pepper
* 1/2 tablespoon salt
* 2 cups ketchup
* 1/4 cup tomato paste
* 1/3 cup cider vinegar
* 2 tablespoons liquid smoke flavoring
* 1/4 cup Worcestershire sauce
* 1/2 cup packed brown sugar
* 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

~Enjoy!~

~Grilled Vegetable Kebabs~

This vegetable kebabs recipe is a bit hit even for non vegetarians. They are really easy to make and the marinade is yummy. Serves 6.

Ingredients

* 6 small onions
* 12 cherry tomatoes
* 12 button mushrooms
* 2 small zucchini
* 1 red capsicum
* 1/2 cup of olive oil
* 2 tablespoons of lemon juice
* 1 small red chilli, finely chopped
* 2 teaspoons of fresh thyme, chopped

Start by peeling the onions and cut them into thin slices. You can blanch the onions, but this is optional.

Cut the mushrooms, zucchini and capsicum into small bite size pieces.

Place all the prepared vegetables onto each skewer, alternating with each vegetable each time you put something on a skewer.

To make the marinade for the vegetable kebabs, combine the olive oil, lemon juice, red chilli and thyme. Mix really well and pour the marinade over the vegetable skewers. Allow the vegetable kebabs to marinate for at least 1 hour to develop the flavors, turning occasionally.

Cook the kebabs on a preheated BBQ plate or grill for 8-10 minutes, or until the vegetables are tender, turning the skewers once and basting from time to time with the remaining marinade.

Keep in mind that you are not limited to using only these vegetables for the vegetable kebabs recipe. Feel free to use any fresh seasonal vegetables you have available.Grilled

~Corn & Pineapple Salad~

1 can corn(drained tidbits)
1 can crushed pineapple(drained)
1/4 green pepper,diced
1/4 red pepper,diced
1 1/2 tbsp miracle whip

Mix all ingredients in a bowl.
Chill and serve.

~Enjoy!~

~Judy's Hawiian Chicken~

1 can mushrooms with juice
1 can pineapple chunks with juice
1 onion,chopped
1/2-1/4 cup ketchup
1/4 cup vinegar
1/2 cup brown sugar
1 cup water

Mix in a roaster.Add chicken parts.
Bake at 375 degrees for 2 hours.
Thicken sauce with cornstarch and water.

Serve with rice and home fries.

~Enjoy!~

~Igloo Slush~

2 cans frozen OJ,thawed
2 cans frozen lemonade,thawed
7 cups water
1 cup strong tea
3/4 cup sugar
26 0z. vodka

Mix together and freeze.

Spoon some out and mix with ginger ale.

~Enjoy!~

~Red Head Salsa~

1 med onion,chopped
1/2 green pepper,chopped
1 clove garlic,chopped
1 tsp.oil
2 cups of ripe tomatoes,chopped
1/4-1/2 tsp. green chili's,chopped
5 drops red pepper sauce
1/2 tsp. sugar
1/8 tsp. salt

Combine and cook in a saucepan.Cool and store in the fridge.

~Enjoy!~