I have in front of me a business envelope on which are two recipes in my mother’s handwriting written in pencil. The date stamp on the envelope is September 14, 1995.
- 1 ½ lb. beef top round
- ¾ c. flour
- ½ t. salt
- ⅛ t. pepper
- ¼ c. Coors beer
- ¼ oil
- 2 T flour
- 1 c. milk
- ½ c Coors beer
- Cut meat into 6 pieces.
- Pound steak between waxed paper til thin (1/4 inch thick).
- Stir together ¾ c. flour, salt, and pepper.
- Dip meat in flour mixture, then in beer, then in flour again
- Brown in hot oil in skillet, turning once (3 to 5 minutes per side)
- Remove meat and keep warm
- Blend 2 T. flour in drippings
- Stir in milk and beer.
- Cook until thickened and bubbly.
- Cook and stir 1 – 2 minutes, serve as gravy.
- 1 lb. ground beef
- ½ c. chopped onion
- 1 12 oz. can of beer
- 1 6 oz. can tomato paste
- 1 4 oz. can chopped chilies
- 1 T. Chili powder
- ½ t. sugar
- 8 6-inch corn tortillas
- cooking oil
- 1 16 oz. can refried beans (warmed in a pan or in the microwave)
- shredded lettuce
- 2 tomatoes, chopped
- 2 c shredded Monterey jack cheese (8 oz)
- 1 avocado, seeded, peeled and sliced
- Brown beef and onion until meat is brown
- Stir in beer, tomato paste, green chilies, chili powder, sugar, and salt
- Heat to boiling.
- Reduce heat and simmer uncovered 20 minutes or until desired consistency.
- Meanwhile, cook tortillas in hot oil for 20 to 40 seconds on each side until crisp and golden
- Drain on paper towel
- Spoon beans, meat, cheese, lettuce, tomato and avocado on tortillas