By Amy Story

Buffalo Chicken Beer Cheese Sandwiches

INGREDIENTS

For the Buffalo Chicken

1/2 lb. shredded chicken

Frank’s Hot Sauce™ to taste

Melted butter to taste

For the Beer

For the Beer Cheese

3 Tbsp. butter

3 Tbsp. all purpose flour

1/2 c. lager beer

1 c. heavy cream

1 teaspoon grainy Dijon mustard

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

Pinch of dried parsley

PREPARATION

Grill two slices of sourdough (about an inch thick) in a buttered pan until golden brown on both sides. Remove from pan and spoon buffalo chicken generously onto one slice of bread.

Spoon prepared beer cheese onto chicken and top with remaining slice of bread.

This goes great with dill or spicy pickles on the side.

Note: Chef Rick at Warm Lake came up with this one. He met us at the lodge one morning saying he’d awakened thinking of a buffalo chicken/beer cheese combo and it would be wrong not to make it happen, which he promptly did, to the rest of the group’s delight.

Deep Fried Oreos

INGREDIENTS

20 Oreo™ cookies

1-1/2 c. pancake mix

2 tsp. vanilla extract

1 c. whole milk

1 egg

oil for frying

powdered sugar if desired

PREPARATION

> Heat oil to 365 degrees F.

> While oil heats, mix milk, egg, and vanilla in a large bowl.

> Add pancake mix and mix until well combined.

> Dip cookies into batter, coat well.

> Fry cookies for about 1-2 minutes on each side or until golden brown.

> Sprinkle with powdered sugar and enjoy.

Note: Chef Eric probably tells me daily about fried Oreos, yet he does not create samples. I’m taking matters into my own hands. This recipe looks delicious—can’t wait to try it and share.