Beer Brats with Caramelized Onions
Caramelized Onions
1 sweet onion, sliced thin
1/4 cup of butter
Melt butter on medium heat, then add onions. Stir onions and butter until nice and soft and brown. This takes a long time....if you turn the heat up, just make sure they do not burn...butter burns easily! : )
In large sauce pan bring 1 or 2 bottles of cheap beer to a boil. Add as many bratwurst as you are making (that fit in the pan.) Boil them in the beer until they are cooked all the way through.
Cut brats into four pieces each and mix well with the caramelized onion!
Corn Bake
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing
5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar
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Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.
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