Try some sides with that beef

Topeka Capital-Journal, The, May 28, 2008

Since we have a wonderful beef dish to try this week, I thought I would find some recipes that would go great alongside, especially if the meal is grilled outside.

The first two recipes call for a little bit of beer, but I suspect most folks will find a use for what's left in the bottle. The baked beans recipe is from the American Dietetic Association, so there's no guilt there.

Sweet and Sour Beer Potato Salad

4__strips bacon, diced

1/2__red bell pepper, diced

1/2__green bell pepper, diced

4__scallions, chopped

3__tablespoons cider vinegar

1/3__cup Bock beer

11/2__pounds potatoes, peeled, cubed and cooked

1__teaspoon salt

1/2__teaspoon black pepper

In medium, nonstick skillet over medium heat, place bacon and fry until crisp, about 6 to 8 minutes, turning. Pour off all but about 2 tablespoons of bacon fat. Add peppers and scallions to pan; saute until softened, about 3 to 4 minutes. Stir in vinegar and Bock beer. Bring to a simmer.

Place potato cubes in serving bowl. Pour bacon and pepper mixture over potatoes; stir gently to coat. Sprinkle salt and pepper over potatoes, and mix well.

Source: National Beer Wholesalers Association

Beer Cream Corn

2__tablespoons butter or margarine

4__cloves garlic, minced

4__shallots, minced

3__cups corn kernels, canned or thawed if frozen

1__red bell pepper, diced

1/4__cup Bock beer

1__cup heavy cream

1__bunch green onions, chopped

1__teaspoon salt

In large saute pan over medium heat, place butter. Saute garlic and shallots in butter until translucent, about 3 minutes. Stir in corn kernels and red pepper pieces; cook 2 minutes. Add beer and cream; simmer until cream thickens, about 5 minutes. Stir well. Place on serving platter or in bowl; top with green onions, and sprinkle with salt.

Source: National Beer Wholesalers Association

Classic Baked Beans

1__28-ounce can vegetarian baked beans

1/4__cup packed brown sugar

1__onion, chopped

1/4__cup ketchup

1/2__cup cola (not diet)

1__teaspoon dried mustard

1__teaspoon Worcestershire sauce

1__teaspoon red wine vinegar

2__strips bacon

Preheat oven to 350 degrees.

In a medium-sized baking dish, combine beans with all other ingredients except bacon. Salt and pepper to taste. Top with bacon strips. Bake, uncovered, for 1 to 11/2 hours, until sauce is thick and bacon is cooked.

Source: "Cooking Healthy Across America," American Dietetic Association (2005)

Send recipe requests and recipes to be shared to Recipe Exchange, Topeka Capital-Journal, 616 S.E. Jefferson,Topeka, 66607, or e- maillisa.sandmeyer@cjonline.com.