Honey Burgers

Ingredients
• 1 1/2 lbs. lean ground beef
• 3/4 cup honey lager (or any lager), divided
• 1/3 cup grated parmesan cheese
• 1 tbsp. Worcestershire sauce
• 1/4 tsp. black pepper, or to taste
• 1/2-1 tsp. salt, or to taste
• 8 slices tomato
• 8 thin slices red onion
• sliced pickles(optional)
• 4 hamburger buns
•
• For the sauce:
• 3 tbsp. mayo
• 3 tbsp. ketchup
• 1/2 tsp. spicy brown mustard (or a mustard of your choice)
• 1 tbsp. honey

Directions
1. For the sauce:
2. In a small bowl combine 1 tbsp. honey lager, mayo, ketchup, mustard and honey. Mix well and reserve.
3. Warm up the grill.
4. Combine beef, 1/4 cup honey lager, Parmesan cheese, Worcestershire sauce, salt and pepper. Form mixture into 4 patties.
5. Lighly oil the grill grate and cook burgers for 3 minutes over medium-high heat. Turn and brush burgers with some remaining lager. Grill 3 minutes, turn and brush with lager again. Repeat grilling and brushing until burgers are cooked to desired doneness.
6. Grill red onions until lightly caramelized, or you can use them raw, if desired.
7. Lightly grill the buns (optional).
8. To assemble:
9. Place 2 tomato slices, 2 onion slices, a couple of pickles and a burger on the bottom half of each bun. Spread with the sauce and cover with the bun top. Serve right away.

BLUEBERRY OATMEAL MUFFINS

3/4 c. old-fashioned oatmeal
1 c. flour
1/4 c. oat bran
1/2 c. light brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. butter
1 egg
3/4 c. buttermilk
1/2 c. chopped nuts
3/4 c. blueberries

TOPPING:

1/4 c. brown sugar
1/4 c. flour
2 tbsp. butter
2 tsp. cinnamon

Preheat oven to 425 degrees. Mix together first 8 ingredients until crumbly, then add egg, buttermilk, nuts and berries. Mix well. Pour into greased muffin tins. Combine ingredients for topping. Mix with fingers and sprinkle over the muffins. Bake about 15 minutes. Makes 12 large or 14 medium muffins.

CHILIES RELLENOS BAKE

4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce

Heat oven to 350F.
Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake -at- 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly.

6 to 8 servings

INGREDIENTS

1 1/2 lb chicken rotisserie, shredded
1 cup(s) artichoke hearts, chopped
1/2 cup(s) roasted red pepper, chopped
4 oz fontina cheese, grated
4 large tortillas
1 cup(s) salsa

1. Drain and chop artichokes and roasted red peppers.

2. Assemble tortilla by layering chicken, artichokes, red peppers and cheese on half. Fold over. Cook two at a time in pan sprayed with cooking spray for a few minutes per side or until brown and the cheese is melted.

3. Serve with fresh salsa