love cooking so we plan to share some of our favorite recipes.
Here is one that will get you in the mood for summer. If it
is hot pair with a crisp, cold hefeweizen or if it still feels
a bit like winter pair with a full flavored, rich bock. Enjoy!
2lb. lean ground beef
1/2 cup finely crumbled stale rye bread with the crust removed
1/2 cup Ale
1 medium-sized onion, finely chopped
1/2 crushed caraway seeds
salt & pepper
rye bread in the ale. Blend the beef with the soaked bread
and then mix in all the other ingredients. Shape the mixture
into patties and let stand for at least 1 hour. The patties
can be grilled, broiled or fried in a skillet.
you are modifying the amount of meat to accommodate the number
of diners be sure to also alter the amount of ale. If raw
onions aren't your thing you can saute them in a pan and add
the ale and bread at the very end when they are cooked to
it with Mimi's home baked rye bread from Taylor
Farm. Did you know that her anadama bread makes the best
French toast? Oh... and they make some really good cheese
too! Their traditional and maple smoke is available at our
From Time/Life: The Good Cook Beef & Veal Cookbook.