Sunday, July 18, 1999 Oakville Beaver Weekend 17 BBQ & LEISURE Beer you can bite into this Nothing spells summer like the aroma of food grilling on a barbecue. And with summer comes outdoor fun, picnics, pool parties and weekends away with friends and family. Whether in the backyard or at the cottage, no get-together is complete without a mouthwatering barbecue and a cold beer. Adding pizzazz to traditional barbecue fare has never been easier or more fun. Next time you open the barbecue lid, why not try something more adventurous like adding beer as an ingredient to burgers. "Beer is a quick and incredibly simple way to enhance the flavour of popular sum mertime recipes," says Nicole Derrick, Brewmaster at Molson Canada. "You don't have to be a gourmet chef to impress friends and family with memorable barbecues." Looking for a tasty twist to some all-time summer favourites? Put some sizzle into your next barbecue with these delicious recipes. Cheddar Burgers with Beer & Onions 1 1/2 lb lean ground beef 750 g 1 bottle/can beer 341 ml 1 egg 1/4 cup dried breadcrumbs 50 ml 1/4 cup finely chopped parsley 50 ml 2 garlic cloves, minced 2 tbsp mustard, preferably Dijon 25 ml 1 tbsp Worcestershire sauce 15 ml 1 tsp hot pepper sauce 5 ml 1 1/2 tsp salt, divided 7 ml 2 oz cheddar cheese, preferably old cheddar, cut into 4 pieces 60 g 1 tbsp butter 15 ml 3 cups onions, thinly sliced 750 ml 1 tbsp granulated sugar 15 ml Generous grinding black pepper 1. Preheat barbecue to medium and grease grill. In a large bowl, place beef, 1/4 cup (50 ml) beer, egg, breadcrumbs, parsley, garlic, mustard, Worcestershire, hot pepper sauce, 1 tsp (5 ml) salt and pepper. Mix together gently until well combined. 2. Divide meat into eight pieces. Form each piece into a pattie. Place cheese in centre of one of the patties. Place another pattie on top; seal edges well to enclose cheese. Repeat with remaining patties to form three more burgers. Grill burgers six to seven minutes each side until cooked through and meat is no longer pink. 3. To prepare onions, heat butter in a large frying pan over medium-high heat. Add onions, stirring frequently just until onions soften slightly, about 5 minutes. Add sugar, stirring until onions colour (a couple of minutes). Add remaining beer and 1/2 tsp (2 ml) salt. Simmer gently, about 15 to 20 minutes, stirring more frequently near the end of cooking. Beer should evaporate. Add salt and pepper to taste. Serve burgers topped with onions. Serves 4. Grilled Sausage and Potato Salad 1 bottle/can beer 341 ml 4 bratwurst-style sausages 1 1/2 lb peeled potatoes, cut into bite-size chunks 750 g 1/4 cup olive oil 50 ml 3 tbsp honey mustard 45 ml 2 tbsp red wine vinegar 25 ml 2 garlic cloves, minced 1/2 tsp each; salt and pepper 2 ml 6 cups shredded cabbage, preferably green and red 1.5 L 1 red pepper, seeded and diced 1 carrot, grated or diced 1/3 cup finely chopped fresh herbs, such as chives, parsley, basil or a combination 1. Pour all but 3 tbsp (45 ml) beer in a large, wide frying pan. Add sausages. Set over medium-high heat; simmer 15 minutes, turning sausages occasionally, until beer has evaporated and sausages are partially cooked. Watch near the end of cooking as been becomes quite syrupy. Set sausages aside. Meanwhile, cook potatoes in a large summer pot of boiling salted water, until tender. Drain and set aside. 2. Preheat barbecue to medium high. Prepare dressing by whisking oil, mustard, vinegar, reserved 3 tbsp (45 ml) beer, garlic, salt and pepper together; set aside. Place sausages on barbecue and grill until com pletely cooked, about 10 more minutes. Remove from grill; when cool cut into bite- size pieces. In a large bowl, toss potatoes, sausages, cabbage, red pepper, carrot and herbs together. Add just enough dressing to coat salad; toss. Taste and add salt and pep per if necessary. Serves 8. Hot Barbecue Tips Molson Canada offer these helpful tips to ensure all your barbecues are a success. • Cook butters well. Make sure there is no pink showing. • Marinate meat with beer prior to bar becuing to enhance flavour. • Wash any platters that held raw meat with soap. Don't put cooked meat on a platter that has not been thoroughly washed. • If meat appears to be burning while barbecuing, reduce heat or raise the height of the grill. • When making shish-kebobs, soak bamboo skewers for at least half an hour in water to avoid burning. SERGERSH We need your trade ins. We are totally sold out of used sergers. Now is the time to upgrade. For the next few weeks we will be offering top dollar for any serger in working order. You will receive $400 for any serger traded on the new Huskylock 936 Cover Stitch Serger - $200 on the top of the line White 2000 ATS 4 thread. There has never been a bet ter time to upgrade your serger. DON'T DELAY!! THIS IS A LIMITED TIME OFFER!! OUR 4 THREAD SPEEDYLOCK SERGERS WITH DIFFERENTIAL FEED ARE ON SALE FROM $498° ° OAKVILLE SEWING CENTRE 126 Cross Ave. Oakville 9 0 5 -8 4 4 -2 7 8 2 L a halton search coming BBQ & LEISURE Cheddar Burgers with Grilled Sausage and Potato Salad Hot Barbecue Tips SERGERSH $498°° 905-844-2782