MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer Garden Sandwiches
Categories: Breads, Cheese, Sausages, Vegetables
Yield: 4 Servings

3 tb Mayonnaise
1 tb Prepared coarse mustard
2 ts Prepared horseradish
8 sl Caraway rye bread *
4 Lettuce leaves
8 oz Wisconsin Limburger Cheese;
- sliced
8 oz Liverwurst; sliced
2 md Dill pickles; sliced
- lengthwise
1 sm Red onion; in rings

* UDD uses black, coarse rye without the whole seeds.

In small bowl, mix the mayonnaise, mustard, and
horseradish; spread evenly on one side of 4 bread slices.

Top each with equal portions of lettuce, cheese,
liverwurst, pickles and onion; cover with the remaining
bread slices.

Cut each sandwich in half; serve.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board

From: http://www.cooksrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Yellow Snow Studied To Test Nutrition.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bratwurst In Beer
Categories: Sausage, Beer, Vegetables, Breads
Yield: 10 Servings

10 Fresh bratwurst sausages;
- about 2 1/2 lbs
2 lg Onions; thin sliced
2 lg Bell peppers; in strips
1 c Butter
6 (12 oz ea) bottles beer
1 1/2 ts Ground black pepper
10 Hoagie rolls
Boetje's or Raye's mustard

Prick bratwurst with fork to prevent them from exploding
as they cook. Place in a large stock pot with the onions,
peppers, butter, and beer. Place pot over medium heat,
and simmer for 15 to 20 minutes.

Strain vegetables from the beer, skim some of the butter
off of the liquid and put all in a saute pan to brown a
bit before using as a condiment on the sandwiches.

Preheat grill for medium-high heat.

Lightly oil grate. Cook bratwurst on preheated grill for
10 to 14 minutes, turning occasionally to brown evenly.

Serve hot off the grill with onions and peppers and
stone-ground mustard on hoagie rolls. Offer additional
beers to accompany the sandwiches.

I did something very similar to this, using house made
garlic sausages (very similar to bratwrst) at Florence
Henderson's Canadian Caper picnic in 1999. They were a
definite hit.

Uncle Dirty Dave's Kitchen

MMMMM

... La Quinta - Spanish for "Motel next to a Denny's"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer Garden Sandwiches
Categories: Breads, Cheese, Sausages, Vegetables
Yield: 4 Servings

3 tb Mayonnaise
1 tb Prepared coarse mustard
2 ts Prepared horseradish
8 sl Caraway rye bread *
4 Lettuce leaves
8 oz Wisconsin Limburger Cheese;
- sliced
8 oz Liverwurst; sliced
2 md Dill pickles; sliced
- lengthwise
1 sm Red onion; in rings

* UDD uses black, coarse rye without the whole seeds.

In small bowl, mix the mayonnaise, mustard, and
horseradish; spread evenly on one side of 4 bread slices.

Top each with equal portions of lettuce, cheese,
liverwurst, pickles and onion; cover with the remaining
bread slices.

Cut each sandwich in half; serve.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board

From: http://www.cooksrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Foodies eat where they're told. Chowhounds blaze trails.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)