Page 33 - Scene Magazine 45-09 September 2020
P. 33

  Fun With
Food
BY JOANNA STELLOH PHELPS
   MICHAEL E. DOWNING REALTOR
• ASSOCIATE BROKER • HALL OF FAME AWARD WINNER
• 45 YEARS OF EXPERIENCE • OVER 3,000 CLOSED TRANSACTIONS • RECIPIENT OF THE LIFETIME ACHIEVEMENT AWARD
• MEMBER OF THE RE/MAX 100% CLUB FROM 1983 thru 2008, 2010-2018
Main Office: 269-968-6101 269-441-5564 • Fax 269-441-5235 H 269-963-2433 • C 269-967-6315
www.mikedowning.biz e-mail: DowningMik@aol.com
RE/MAX Perrett Assoc.Inc.,
317 E. Columbia Ave., Battle Creek, MI 49015
8 TIME PLATINUM AWARD WINNER
   Warm Cheese Beer Dip!
Well, we cer- tainly hope there will be a football season. Partly be- cause it’s so much fun to tailgate
or invite friends over to watch the Wisconsin game.
                 • Over 300 Booths on Two Floors
• Stairs and Elevator to Second Floor • Limited Dealer Space Available
• Brown’s Clock Repair
9247 West Chicago Road, Allen, Michigan 517-869-2888 / allenantiquebarn@hotmail.com
    www.allenantiquebarn.com
 Hours: 10:00-5:00 – 7 Days
 OWNER: BRYCE McCOWAN
Of course, the fare must include cheese and beer and this recipe combines both. Even if the season ends up postponed or cancelled, the Big Ten Network is showing classic games. Go Badgers!
Warm Cheese Beer Dip
Ingredients:
• 2 tablespoons butter
• 3 tablespoons flour or Wondra
• 3⁄4 cup brown or dark beer (an amber
like Fat Squirrel from New Glarus is great – but you have to drive to Kenosha to pick some up)
 WHAT
A GREAT
IDEA!
    For a friend, or maybe a family member. psst... even for yourself!
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    • 1⁄2 cup milk (prefer whole or combo of 2% with some cream)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons each garlic powder and
onion powder
• 1 teaspoon dry mustard
• 1⁄2 teaspoon black pepper
• 2-3 drops hot sauce (or to taste) • 12 oz. sharp cheddar cheese,
shredded (get a block and shred your own, packaged shredded doesn’t melt as well)
Instructions: In large skillet, melt the butter over medium heat; stir in flour and whisk constantly for about 3 minutes. Slowly whisk in beer and milk and increase heat to medium-high and bring it to a simmer. When it begins to simmer, add the Worcestershire sauce and seasonings and cook about 5 min- utes or until it begins to thicken. Add the cheese one cup at a time and stir until melted and smooth. Serve imme- diately or hold in a small crockpot until you are ready to serve. Serve it with pretzel bites (bake according to pack- age, found in freezer section), bread sticks, tortillas, etc.
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