Examples: Examples:

Holiay Recipes, Special Occasion Recipes and just delicious good food.
Plus a lot of recipes using booze.

High Heaven Ham Sauce

1 cup brown sugar
1/2 cup peach or pineapple preserves
1/2 cup oleo
1 cup ketchup
2 tsp lemon juice
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp cinnaminon
Mix, bring to boil, simmer 10 minutes

Ribollita (Bread, Bean and Cabbage Soup)

12 ounces dried white beans, soaked overnight
1/4 cup extra-virgin olive oil
Chopped aromatic vegetables (garlic, onion, carrot and celery)
Thyme
2 medium potatoes, cubed
12 ounces black cabbage (also called Tuscan kale), shredded
12 ounces savoy cabbage, shredded
10 ounces Swiss chard leaves, shredded
1 tablespoon tomato paste (or 2 cups peeled chopped tomatoes)
Salt and freshly ground pepper
12 ounces stale dark bread

Cook beans in 8 cups salted boiling water. Puree half of the beans, reserving cooking liquid and remaining cooked beans separately. Add the puree into reserved liquid, set aside.
In a stock pot, warm olive oil. Add garlic and onion, and cook until soft. Add celery and carrot, a bit of thyme, and cook briefly.
Add potatoes, cabbage and Swiss chard. Dissolve tomato paste in a bit of warm water, season with salt and pepper, and stir over medium heat for a couple of minutes (or add chopped tomatoes).
Pour in pureed bean broth, and cook over low heat for about 1 hour. At the end, stir in reserved whole beans.
Slice bread into small pieces, and add to the soup. Cook for a couple of minutes, and remove from heat.
Set aside to rest overnight. Reheat, drizzling with a bit of olive oil. Serve hot or lukewarm, drizzled with olive oil, and finished with a grinding of pepper.

Marilyn Barcelona's Salsa

2 16-ounce cans tomato sauce
3 whole jalapeno peppers, stem removed
3 cloves garlic, minced
1 28-ounce can peeled tomatoes
1 medium onion, chopped
1 teaspoon dried piquin chiles
1/4 teaspoon oregano
2 teaspoons salt
1 bunch cilantro, chopped (to taste)
1 green onion

Combine first three ingredients in a blender and puree. Pour into
a large bowl. Repeat with next three, working in batches until all
are pureed. Stir to combine and ladle into clean jars. Keep refrigerated.
Source: The Denver Post, Colorado's first lady Jeannie Ritter's recipes.

Abbey Ale Chocolate Mousse
Fort Collins chef Vince Clark created this spiked mousse when he worked at Mulligan's Pub. Makes about 2 cups.

8 ounces semisweet chocolate or milk chocolate
6 tablespoons melted unsalted butter
5 tablespoons New Belgium Abbey Ale
4 eggs, yolks and whites separated
3 tablespoons sugar

In a metal mixing bowl set over a pot with boiling water, melt chocolate with butter and Abbey Ale, stirring occasionally. When chocolate has melted, remove from heat and let cool slightly. Add egg yolks, one at a time, whisking after each addition. Set to the side.

Beat egg whites to soft peaks and then gradually add sugar. Beat 2-3 minutes until stiff peaks form. Fold half the egg whites into chocolate mixture with a rubber spatula, then gently fold the rest of the egg white mixture into chocolate, fold until incorporated. Chill 2 hours.

Ellie's Brown Ale Onion Soup
From Ted Whitney of Avery Brewing Co. in Boulder, serves 6-8.

5 tablespoons butter
3 pounds onions
1 tablespoon sugar
1 bottle of Ellie's Brown Ale (2 if the chef is to drink)
6 cups beef (or other) stock
1 tablespoon lemon juice
Salt and pepper
4 sprigs thyme
2 cups pretzel nuggets
1 1/2 cups grated Gruyere cheese
2 large eggs
1 tablespoon whole grain mustard

Melt 3 tablespoons butter in a 4-quart saucepan, add onions and sugar and cook over medium heat until onions are tender and golden. Add 1 cup ale and stir, add stock and simmer for about 30 minutes. Add lemon juice, salt and papper, and thyme. Remove from heat and allow to sit for about an hour.

Pulse pretzels in a food processor then mix in a bowl with the cheese, eggs and mustard. Form into dumplings about the size of a pingpong ball. Melt butter in a medium skillet and pan fry until the dumplings are golden brown on all sides.

Ladle soup into bowls and add 3-4 dumplings each, garnish with cheese and pop open another beer - you've earned it! 

Mojito Cupcakes

Mojito Cake

1/2 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Zest and juice of 1/2 lime
Handful of fresh mint, minced
1 shot spiced or dark rum (if using white rum, use brown sugar instead of white, above)
1/4 cup melted butter
1 beaten egg
1 cup milk

Mojito Icing

3 tablespoons butter, softened
1 1/2 cups powdered sugar (or more, depending on rum amount)
Pinch salt
2 tablespoons spiced or dark rum (use more or less to taste)
Zest and juice of 1/2 lime
12 sprigs mint, garnish

Preheat oven to 350 degrees.
Mix sugar, flour, salt and baking powder in a large bowl.
Melt butter and mix with beaten egg. Add to dry ingredients, stirring in the milk and rum until smooth. Add 1/2 of lime zest and juice and mint.
Divide batter among 12 lined cupcake wrappers.
Bake 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch). Remove to a wire rack and cool completely before icing.
Mojito icing: Beat butter, sugar and salt in a bowl until smooth. Add rum, lime zest and juice, beat until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.
Add a sprig of mint on each to garnish.

Trippel Ale Coffee Cake
This recipe from New Belgium brewery in Fort Collins uses the citrusy Belgian style ale for flavor and leavening. Makes 2 8-by-4-inch loaves.

1/4 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sour cream
1/2 cup Trippel Belgian Style Ale

TOPPING

1/2 cup flour
1/2 cup sugar
1/2 cup crushed walnuts

Heat oven to 350 degrees. Butter and dust with flour two 8-by-4-inch loaf pans.
Combine butter, sugar, eggs, vanilla and cinnamon in a large bowl and beat for 2 minutes. In another large bowl, mix flour, baking powder, soda and salt.
Combine wet ingredients alternately with dry mixture. Add sour cream and Trippel.
Mix the topping ingredients in a bowl. Fill loaf pans with 1/3 of the cake mixture, and then sprinkle a layer of topping. Now pour in the remaining cake mixture.
Place pans in oven and bake for 70 minutes or until a toothpick or skewer inserted into the middle comes out clean.

Isolation Stew
J.R. Wheeler, an Odell Brewing Co. sales rep and Culinary Institute of America graduate, makes this hearty stew with the Fort Collins brewer's Isolation, 90 Shilling or Cutthroat Porter: "You can use it in the stew and drink it with the stew." Serves 6.

2 12-ounce bottles Isolation Ale
2 tablespoons vegetable oil
1 cup chopped onion
2 medium carrots, chopped
2 pounds beef stew meat, cut into 1-inch cubes
1/2 cup beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon fresh thyme
1 bay leaf

Open 1 beer for the cook to "taste" during cooking.
Heat oil in Dutch oven over medium heat. Saute onions and carrots in hot oil until tender and translucent, about 5 minutes. Stir in beef cubes, 1 cup ale, beef broth, salt, pepper, thyme and bay leaf. Bring to boil, immediately reduce heat and simmer for 2 hours or until beef is tender. Add remaining beer if necessary to thin.
Serve with a loaf of crusty bread.

Bacardi rum DAIQUIRI PIE

1 pkg. (4-serving size) Jell-O Lemon Pudding & Pie Filling
1 pkg. (3 oz.) Jell-O Lime Gelatin
1/3 cup sugar
2-1/2 cups water
2 eggs, slightly beaten
1/2 cup Bacardi light rum
2 cups Cool Whip Non-Dairy Whipped Topping, thawed
1 baked 9-inch crumb crust, cooled.

Mix pudding, gelatin and sugar in saucepan. Stir in 1/2 cup water and eggs;
blend well. Add remaining water. Stir over medium heat until mixture comes to full boil.
Remove from heat; stir in rum. Chill about 1-1/2 hours. (To hasten chilling, place bowl of
filling mixture in larger bowl of ice and water; stir until mixture is cold.) Blend topping into
chilled mixture. Spoon into crust. Chill until firm, about 2 hours. Garnish with additional
whipped topping, lime or lemon slices, grated lime or lemon peel, or graham cracker crumbs.
source: BACARDI IMPORTS, INC.


CANADIAN BACON BROILED ISLANDERS
A 5-Minute Entre From A Hawaiian Luau Recipe

8 slices Canadian Bacon, cut 1/4 inch thick.
4 pineapple slices
2 thsp. butter or margarine, melted
2 tbsp. brown sugar
1 tbsp. rum (optional)

Remove casing from bacon. Broil 4 inches from source of heat for about 4 minutes.
Turn bacon slices. Top each slice with a half-slice of drained pineapple. Spoon mixture
of butter, brown sugar and rum over slices. Broil 4 minutes more.       Serves 4.

American bacon is taken from the belly and flank of the hog. Canadian-style bacon is
taken from the lean, tender, center portion of the loin, or back. Canadians call it
"back bacon."
Source: Canadian Bacon Recipe Book, Rose's Country Stores, Barrington, Illinois.


CHEESE AND BEER BREAD

2-1/2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1 teaspoon dried oregano, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil or marojam, crushed
1 12-ounce can (1-1/2 cups) beer, I like MGD
1 cup shredded cheddar cheese (4 ounces)
1 tablespoon chopped, seeded fresh jalapeno pepper (optional)

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch or 9x5x3-inch loaf pan; set aside.
In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt,
and basil or marjoram. Add the beer, cheddar cheese, and, if desired, jaleno pepper. Stir just till
combined (batter should be lumpy).
Spoon batter into the prepared pan. Bake in a 375 degree oven for 35 to 40 minutes or till golden.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm, or cool completely on
rack. Makes 1 loaf (16 to 18 servings).

BEER-CHEESE FONDUE

2 tablespoons butter or margarine, softened
1/2 small onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon garlic powder
1-1/2 pounds sharp Cheddar cheese spread
3/4 cup (3 ounces) crumbled blue cheese
1/2 to 1 cup beer, I like MGD or Fat Tire for this one
cut-up bite-size vegetables and bread
1 unsliced round loaf sourdough, rye or egg bread

In a medium saucepan over medium heat, melt butter. Add onion and saute until soft. Add
Worcestershire, hot pepper sauce and garlic powder, reduce heat to medium-low and add
Cheddar cheese spread. Gradually add blue cheese and enough beer for desired consistency.
Continue to cook and stir until mixture is entirely melted. Serve with cut-up vegetables, such
as cauliflower, broccoli, celery or red and green bell pepper, and bite-size bread pieces,
especially rye or pumpernickel.
To make the bread bowl: Preheat oven to 350 degrees. Cut a thin horizontal slice off the top of the loaf.
With a sharp serrated knife, cut a circle in the interior about an inch from the edge. Gently scoop out the
interior bread, leaving about an inch at the bottom, too. Slice the interior bread into cubes for dipping.
Bake bread bowl in oven for 5 minutes to strengthen it. Fill with fondue and serve.
Makes 8 to 10 servings.
Source: Dallas Morning News & Rocky Mountain News.

CHART HOUSE MUD PIE

1/2 package Nabisco chocolate wafers
1/2 cube butter, melted
1 qt. coffee ice cream
1-1/2 cups fudge sauce

Crush wafers and add butter, mix well. Press into 9" pie plate.
Cover with soft coffee ice cream. Put into freezer until ice cream is firm.
Top with cold fudge sauce (it helps to place in freezer for a time to make
spreading easier). Store in freezer approximately 10 hours.

Presentation:
Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork.
Top with whipped cream and slivered almonds.
Source: The Chart House Restaurant, Aspen, Colorado.


Deliriously Delicious Dump Cake

1 can (20 oz.) pineapple chunks
1 bag (8 oz.) shredded coconut
1 pkg. yellow cake mix
1/2 lb. butter

Grease a 9x13x3 pan lightly with butter. Dump the entire can of pineapple chunks, with juice,
into greased pan and spread evenly on the bottom. Dump the bag of coconut and distribute
over the fruit. Dump the entire package of dry cake mix on top of the fruit and coconut and
smooth it with a spatula. Cover the entire surface with the 1/2 lb. butter which has been cut
into thin squares. Do not mix anything. Place pan in a preheated 350 degree oven for 45 to
50 minutes or until the top is lightly browned. Remove from oven and cut into squares.

Sausage Quiche

1 #ground sausage
1 large green onion
1/2 #grated swiss cheese
1 tsp flour
4 eggs
2-1/2 tsp parsley
1-1/2 cups cream
1/2 tsp salt
1/2 tsp sage
1/4 tsp nutmeg

Brown sausage, drain, saute onions.
Toss in cheese w/flour, onion and sausage in crust.
Layer cheese and beat eggs lightly and blend together.
Bake 35-45 minutes at 375 degrees.  Cool for five minutes.
Source: Barb Kuhl, Morton, Illinois.

Scrumptious, Simmering Spaghetti Sauce

1 pound ground round
1/4 cup olive oil
1/4 cup (1/2 stick) butter
4 stalks celery, chopped (1 cup)
4 medium-size onions, chopped (2 cups)
4 cloves garlic, finely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon rosemary, crumpled
1/2 cup finely chopped parseley
1 can (4 ounces) sliced mushrooms
1 can (1 pound 12 ounces) tomatoes
6 cans (8 ounces each) tomato sauce
1-1/2 cups water
1 cup dry white or red wine
1 teaspoon sugar

Simmer 3 hours, at least.
Note: Use about 2 cups or more for each pound of pasta.
This recipe makes about 12 cups.


Simple Chili Cheese Dip

25 oz. can Hormel Chili (no beans)
16 oz. can Rosarita Spicy Refried Beans
1/4 cup onion
One 4 oz. can green chiles (medium)
1-1/2 to 2" slice of Velveta cheese, diced
Heat all ingredients together.
Source: SKG, Broomfield, Colorado.

Christmas French Toast


1 loaf French Bread (1 lb), cut into 1" cubes (about 12 cups)
1 package (8 ounces) cream cheese, cut into small cubes
8 large eggs
2-1/2 cups milk
6 tablespoons unsalted butter, melted, plus more for preparing baking dish
1/4 cup pure maple syrup, plus more for serving
1 small jar (about 8 ounces) of your favorite jam

Lightly butter a 9x13 baking dish. Scatter half of the bread in the bottom of the
baking dish and arrange the cubes of cream cheese on top. Top with the remaining bread.

In a blender, combine the eggs, milk, 6 tablespoons butter. Add 1/4 cup maple syrup and
process until well blended. Pour this mixture evenly over the bread and cream cheese in
the pan. Using a spatula, lightly press the bread down to moisten it. Drop teaspoons of the
jam over the top. Cover with plastic wrap and refrigerate overnight.

About 1 hour before serving, preheat the oven to 325 degrees. Remove the plastic wrap
and place the dish in the oven. Bake until the center is set and the edges are golden brown,
35 to 40 minutes. Remove from the oven and set on a wire rack to set up and cool slightly,
about 5 minutes. Serve with maple syrup.
Source: M.E.D. Thornton, Colorado.


HARVEY WALLBANGER SUPREME CAKE

1 package Duncan Hines Orange Supreme Deluxe Cake Mix
1 package vanilla instant pudding mix (3-3/4 oz.)
1/2 cup Crisco oil
4 oz. frozen orange juice
4 oz. water
4 eggs
3 oz. Galliano
1 oz. Vodka, I like Grey Goose

Blend all ingredients in large bowl; beat 5 minutes. Pour into greased and floured 10" tube pan.
Bake at 350 degrees for 45-55 minutes until center springs back when touched lightly. Cool in
pan about 15 minutes.

GLAZE: Blend well 1 cup confectioners sugar, 1 T orange juice, 1-1/2 T Galliano, 1 T Vodka.
Spread over warm cake.
Source: Ruth Layden


Oyster Stuffing

2 loaves bread
1/2 pound bacon, diced
1 cup diced celery
2 cups diced red onion
1 jalapeno pepper, seeded and finely diced
1/4 cup fresh thyme
1 tablespoon paprika
1 tablespoon dry mustard
1 pound shucked oysters
2 cups (16 ounces) oyster or clam juice
salt and pepper to taste

Preheat oven to 350 degrees
Slice bread and place in a baking pan in a single layer. Toast oven until golden brown.
Cool and cut or tear into 1-inch pieces.

In a saute pan, fry bacon until crisp. Add celery, onion and jalapeno and simmer 5 minutes.
After vegetables are soft, add thyme, paprika, mustard and oysters, and cook 5 minutes more.

In a baking dish, combine toasted bread and oysters. Add oyster juice to soften bread.
Season with salt and pepper. Cover and bake 30 minutes. Remove cover and bake 5 minutes
to give the top layer that special crunch.
Source: Oceanaire Seafood Room executive chef Matt Mine, serves 14-16.


Perfect Peanut Butter Parfait

1 small pkg. oreo cookies crumbled
1 stick margarine, melted
Mix both together and cover bottom of pan.
Save a few crumbs for the top.
In a 9x13 pan, put the following in order:
1/2 gallon vanilla ice cream, sliced 1 inch thick
1 jar hot fudge sauce
1 can spanish peanuts with shells
1 medium container cool whip
sprinkle with remaining crumbs
Freeze.
Source: Jeri


Pumpkin Bundt Cake Kahlua

1 package (2 layer size) applesauce or spice cake mix
4 eggs
1-1/2 cups (1/2 of 30 oz. can) Libby's Pumpkin Pie Mix
1/4 cup water
1 envelope (2 oz.) whipped topping mix
Coffee Frosting

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In large mixing bowl,
combine cake mix, 2 eggs and pumpkin; mix at low speed until moistened, then at medium
speed for 2 minutes. Add remaining eggs, water and topping mix; beat at low speed until
moistened, then at medium speed for 3 minutes. Pour batter evenly into prepared pan. Bake
45 to 55 minutes or until cake tests done. Cool 15 minutes. Loosen edges of cake and turn
onto platter. Cool completely; drizzle with frosting. Yields 10 to 12 servings.

Coffee Frosting: Combine 1/4 cup melted butter, 2 tablespoons Kahlua (coffee flavored liqueur)
and enough sifted confectioners' sugar (about 1-1/2 cups) to give glaze consistency.
Source: Mary Hale Martin, Libby's Home Economist