Football Magazine

NEBRASKA FOOTBALL: Tailgating Recipes for Penn State Week

By Huskerlocker @huskerlocker

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Beer Cheese in a Bread Bowl (via Tasteofhome.com)
Ingredients
- 1 round loaf (1 pound) pumpernickel bread
- 2 jars (5 ounces each) sharp American cheese spread
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup beer or nonalcoholic beer
- 1/2 cup real bacon bits
Directions:
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a half inch shell. Cube removed bread; set aside.
In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave uncovered on high for two minutes, stirring every 30 seconds. Stir in beer. Microwave uncovered 20 seconds longer. Stir in bacon.
Fill bread shell with cheese dip. Serve with reserved bread cubes.
Yield: 2-1/2 cups
Bacon Wrapped Cheese-Stuffed Brats (via Tailgating.com)
Ingredients
- 6 cans of Beer
- 1 Package of Bratwurst
- 1 sweet or yellow onion (sliced)
- 1 package of bacon (Not-cooked)
- 1 block of cheddar or Monterey jack cheese sliced in three-inch long, half-inch thick chunks
Directions:
1. Boil Brats and onions in beer. Drain and let cool
2. Slice Brats open scoop out part of center for room for cheese. Add cheese in and close the brat.
3. Starting on the end of the brat, toothpick a piece of bacon and then wrap around brat to the other end securing with another toothpick
4. Drain the leftover onion and place in a foil pouch
5. Grill Brats on open rack flipping until bacon becomes fully cooked. (The brats were previously cooked so you just want them to be hot. Add the foil package of onions to the grill to re-heat
6. Serve
Smokin' Chipotle Pork Stew (via epicurious.com)
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
- 2 medium onions, diced
- 1 (12-ounce) bottle or can beer
- 5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
- 2 teaspoons ground cumin, or to taste
- Salt and freshly ground pepper, to taste
Directions:
1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes.
Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
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