Kentucky's Number 1 Award Winning Beer Cheese: Howard's Creek Authentic Beer Cheese
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The Country Sausage Beer Cheese Sliders served at the Incredible Food Show 2013 were out of this world. Browning's Country Sausage and Howard's Creek Authentic Beer Cheese on Hawaiian Buns...OH MY...Fabulous. Thank you, Howard's Creek for another great recipe.
Howard’s Creek Authentic Beer Cheese can be served traditionally as an appetizer with carrots, radishes, celery or seasonal fresh vegetables and crackers as well as used in numerous recipes you already actually have on your menu. For instance, grits, soups, brats, hamburgers; basically anything that requires a sharp cheddar
cheese this will give it a little “kick.”
Howard’s Creek Authentic Beer Cheese Grits
4 - cups of boiling water
1 – cup instant grits….I used Weisenberger Stone Ground Grits (not instant) which if you use that you should back off the water about 1/4 cup
1 – Stick real butter…..really…come on now…good butter
8 – oz. Howard’s Creek Authentic Beer Cheese
1 - teaspoon garlic salt (or to taste)
3 – Jumbo eggs or 4 regular eggs
¾ - Cup cream… use Amish cream or Organic cream…NOT half and half…nor Superstore brand cream….Get Good Cream…it makes all the difference.
Bring salted water to a boil and slowly stir in grits. Cook according to directions (instant or not). Remove from heat and stir in butter, Howard’s Creek Authentic Beer Cheese and garlic salt.
Beat eggs and cream together and add to grits.
Pour into a greased two quart casserole and bake at 325 degree oven for 45 minutes and then turn up to 350 degrees for an additional 45 minutes. Turn oven off and leave in the oven for 45 minutes. Check for doneness with a knife to come clean. I know it's a long time, but they are worth it and it feeds about 12 people or more.
There will be darkenss on the top of the Grits…wait…pull it out…and check it. You will know it’s perfect by taste and the knife test.
Enjoy…feel free to call me for special orders.
It’s About Being the Best.
This recipe is the Property of TK Marketing Consultants, LLC, dba: Howard's Creek Authentic Beer Cheese and is not to be copied by any other Beer Cheese Maker or displayed on any other Beer Cheese Site without the written consent of Howard's Creek Authentic Beer Cheese.
WHITE CHICKEN CHILI: Howard’s Creek Style
1. Your Favorite white beans: we use navy beans – about 1 pound.
2. Your favorite chili seasonings: we use garlic salt, pepper, Brookings Chili seasoning (another Kentucky Proud product) and fresh chopped onions or dried onion flakes if fresh isn’t available.
(OR YOU CAN USE YOUR FAVORTIE PACKAGED WHITE CHILI)
3. 2 – 3 boneless, skinless white chicken breasts cooked and cubed.
4. 5 – 6 cups of water.
5. Fresh or canned mild green chili’s.
6. Howard’s Creek Authentic Beer Cheese.
Sort beans and discard any foreign materials. Rinse thoroughly. Soak over night in large pot with water several inches above the beans or boil in 5 – 6 cups of water for 5 minutes; then remove from heat, cover and let stand for 1 hour. (This is the “quick-soak” method.)
After soaking, rinse again – this takes the “gases” out of the water! Add fresh water to an inch above the beans, add onion and bring to a boil, simmer for an additional hour. Then add the chicken and rest of seasonings to taste, simmer until the beans are tender and thickened. Stir occasionally to prevent scorching. Thin with water if necessary. Right before serving, stir in chilies for some really fresh chili flavor. Top each serving with a large dollop of Howard’s Creek Authentic Beer Cheese. Enjoy!.
It’s About Being the Best.
This recipe is the Property of TK Marketing Consultants, LLC, dba: Howard's Creek Authentic Beer Cheese and is not to be copied by any other Beer Cheese Maker or displayed on any other Beer Cheese Site without the written consent of Howard's Creek Authentic Beer Cheese..
Sharing some of our favorite uses for Howard's Creek Authentic Beer Cheese and favorite Cajun recipes from Joe Allman's past provided by Tim Allman, his son. Thanks Tim
SHRIMP STEW: Joe Allman, provided by Tim Allman.
1-cup onion diced
1/2-cup bell pepper diced
2-cups celery diced
1-cup green onion diced (just the tops)
6-cloves garlic chopped
1/2-cup parsley rough chopped
8oz-can of diced tomatoes
2-packs of brown gravy mix
1-tsp Tabasco (optional)
2-qts chicken broth
2-tsp Cajun seasoning
salt and pepper to taste
3-pounds medium shrimp pealed and deveined
4-tsp olive oil
Put a large stock pot on medium heat and add olive oil. Then you put in the onions, celery, bell pepper and parsley and cook till the soft stage. Add garlic tomatoes, and the chicken stock, and bring to a slow boil. Add Cajun seasoning, shrimp and salt and pepper to taste, cover and simmer for 30 minutes. Serve over rice. Top with a dallop of Howard's Creek Authentic Beer Cheese.
Kathy---- Here is one of my fathers best that he introduced to the Fair Grounds Racetrack in New Orleans.
3 tablespoons olive oil
1 cup sifted all-purpose flour
1 cup finely chopped green onions
1/2 cup finely cut fresh parsley
2 quarts chicken stock
1 cup tomato sauce
4 large hard boiled eggs finely chopped
1/2 cup finely chopped lemon with the peel
1/2 teaspoon cayenne pepper
salt and pepper to taste
3 pounds of clean turtle meat cut into 1/2 inch peaces.
Heat olive oil in a large pot over medium flame, then add the flour, stirring constantly till you have a dark roux. Add the green onions and parsley and cook stirring until the onions are clear. Stir in the stock, tomato sauce, and lemon, and eggs, then season with the cayenne salt and pepper. Lower the temperature to a simmer while you brown the turtle meat. Add the turtle meat to the stock cover and simmer 2 hours.
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One of my favorite recipes is White Chili and now my new favorite topping is Howard's Creek Authentic Beer Cheese...the perfect blend of cheese and a little spice. Love it!
Hamburgers, Hotdogs, Brats...yeh Brats...any sandwich and anything you use Sharp Cheddar Cheese on, you can use Howard's Creek Authentic Beer Cheese.
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