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Beer Bread
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3 cups self-rising flour 3 tablespoons sugar 2 tablespoons dried parsley flakes 1-1/2 teaspoons dill weed 1/2 teaspoon rubbed sage 1 (12 ounces) can of beer

Pre-heat your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl. Add the beer and stir to get it mixed. It will get foamy, but donít worry about it; thatís just how it works. Grease a 9-by-5-inch loaf pan and use a big spoon to dip the batter into the loaf pan. Then, use the big spoon to level off the top of the batter in the loaf pan. Put the loaf pan on the middle shelf of your oven and bake for 30-40 minutes. Itís just right when it has a tan or light brown color to the top crust. Remove from the oven and let set until cool before slicing. Use a bread knife for the slicing so you wonít mash the bread. You can use your favorite cheese ball, homemade or store-bought, for spreading on the bread. Cream cheese with chives works just fine, too. Some of the crock cheeses available for sale in your market are wonderful when spread on this bread. This only makes one loaf, so you will need to multiply the recipe to feed a crowd. Readers with questions or comments for Dave Kessler may write to him in care of this publication.