8 slices sourdough bread or Irish soda bread without raisins or currants
1 tablespoon butter
1 tablespoon flour
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup Guinness Beer (or another stout or ale)
1 cup aged Irish cheddar cheese
1 bunch chives (chopped)
Melt butter in a medium saucepan over medium heat. Add flour and stir. Cook for 1-2 minutes, creating a nice roux. Add Worcestershire sauce and mustard and mix. Add beer and stir until smooth. Add cheese and cook, stirring constantly, until all the cheese is fully melted. The cheese sauce should be fairly thick.
Set your oven to broil. Place sliced bread on to an ungreased baking sheet. Cook for 2-3 minutes, until lightly toasted on the top. Remove from oven. Spoon cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the oven and cook for an additional 3-5 minutes, until the cheese is lightly browned and bubbly.
Remove from oven and serve with a generous sprinkle of fresh chives.
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp sesame oil
5 tbl packed brown sugar
1 – 2 tbl honey
1/4 cup cold water
2tbl corn starch
Mix all but cornstarch and 1/4 c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add extra water to thin if you over-thick it.
1 cup sour cream
3 T. horseradish (prepared)
2 t. fresh lemon juice
2 green onions, chopped fine
1/2 t. Worcestershire sauce
Salt & pepper to taste
Mix all of the ingredients in a bowl, and chill for a couple of hours.
Goes great with beef or a fondue/beef condiment.
1/4 cup light brown sugar, packed
2 cups good ketchup
3 T. Worcestershire sauce
1/2 cup whiskey (like Jack Daniels)
1 T. Louisiana hot sauce
Mix all of the ingredients in a saucepan, and bring to a boil.
Simmer about 3-4 minutes, cool & refrigerate.
Makes about 2 1/2 cups.
Serve with hot French fries