PASTRAMI SANDWICHES with MUSTARD

1 1/2 cups beef broth
1 cup dark beer
1 teaspoon Worcestershire sauce
1 pond thinly sliced pastrami
6 French sandwich rolls
12 slices Swiss cheese
Dijon mustard

1. Preheat broiler to 500 degrees. Combine broth, beer and Worcestershire sauce in medium saucepan. Bring to boil. Reduce heat to low. Separate layers of pastrami and add to saucepan. Cook until pastrami is heated through.

2. Split sandwich rolls and place on baking sheet. Place pastrami on bottom half of each roll. Reserve cooking liquid and keep warm. Top each roll with 2 slices cheese. Broil 1 to 2 minutes or until cheese is melted and bubbly. Spread mustard over top halves of rolls. Serve sandwiches with reserved cooking liquid for dipping.

Makes 6 servings.

BEST BEEF BRISKET SANDWICH EVER

1 beef brisket {about 3 pounds}
2 cups apple cider, divided
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme
1 head garlic, cloves separated, crushed and peeled
2 tablespoons whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seeds
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle {12 ounces} dark beer
10 to 12 sourdough sandwich rolls, halved

SLOW COOKER DIRECTIONS

1. Place brisket, 1/2 cup cider, thyme, garlic, peppercorns, mustard seeds, Cajun seasoning, cumin, celery seeds, allspice and cloves in large resealable food storage bag. Seal bag, marinate in refrigerator overnight.

2. Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover; cook on LOW 10 hours or until brisket is tender.

3. Slice brisket and place on sandwich rolls. Strain sauce; drizzle over meat.

Makes 10 to 12 servings.

SERVING SUGGESTION: Add a mustard spread or horseradish sauce to these sandwiches for extra-special flavor.

FISH & CHIPS

3/4 cup all-purpose flour
1/2 cup flat beer or lemon-lime carbonated beverage
Vegetable oil
4 medium russet potatoes, each cut into 8 wedges
Salt
1 egg, separated
1 pound cod fillets {about 6 to 8 small fillets}
Malt vinegar and lemon wedges {optional}

1. Combine flour, beer and 2 tablespoons oil in small bowl. Cover; refrigerate 1 to 2 hours.

2. Pour 2 inches oil into large heavy skillet. Heat over medium heat to 365 degrees. Add potato wedges in batches. {Do not overcrowd.} Fry potato wedges 4 to 6 minutes or until browned, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels; sprinkle lightly with salt. Reserve oil to fry cod.

3. Stir egg yolk into reserved flour mixture. Beat egg white in medium bowl with electric mixer at medium-high speed until soft peaks form. Fold egg white into flour mixture.

4. Return oil to 365 degrees. Dip fish pieces into batter in batches; fry 4 to 6 minutes or until batter is crispy and brown and fish begins to flake when tested with fork, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels. Serve immediately with potato wedges. Sprinkle with vinegar and serve with lemon wedges, if desired.

Makes 4 servings.

SWEET & SPICY BEER NUTS

2 cups pecan halves
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup sugar
1/2 cup beer

1. Preheat oven to 350 degrees. Line baking sheet with foil.

2. Mix pecans, salt, chili powder, olive oil, cumin and red pepper in small bowl. Spread on prepared baking sheet. Toast 10 minutes or until fragrant. Cool on baking sheet on wire rack.

3. Combine sugar and beer in small saucepan. Heat over medium-high heat until mixture registers 250 degrees on candy thermometer. Remove from heat; carefully stir nuts and any loose spices. Spread sugared nuts on prepared baking sheet, separating clusters.

4. Let cool completely. Break up any large pieces before serving.

Makes 3 cups.