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SCRAMBLED EGGS

June 17, 2009 at 6:32PM

SCRAMBLED EGGS

Serves 2.

From "The Beer Lover's Cookbook," by John Schlimm.

• 6 eggs

• Seasoned salt to taste

• 1/4 c. water

• 1 tbsp. butter

• 2 tbsp. beer

• 1 tsp. chicken bouillon

• Pepper to taste

Directions

Combine the eggs, seasoned salt and water in a bowl.

Melt the butter in a frying pan. Add the beer, bouillon and pepper. Simmer for 2 minutes. Add the egg mixture to the frying pan and scramble.

For finely scrambled eggs, continually chop the egg mixture with a spatula while frying it. For thicker scrambled eggs, flip the egg mixture over with a spatula while frying it.

Nutrition information per serving:

Calories290Fat22gSodium240 mgSat. fat9 gCarbs2 gCalcium78 mg

Protein19 gChol650 mgDietary fiber0 g

Diabetic exchanges per serving: 3 medium-fat meat, 11/2 fat.

RIB MARINADE

Makes 31/2 cups.

• 2 c. beer

• 1 c. firmly packed brown sugar

• 1/2 c. cider vinegar

• 1/2 tbsp. chili powder

• 1/2 tsp. ground cumin

• 1/2 tsp. dry mustard

• 1 tsp. hot red pepper flakes

Directions

In a saucepan, combine all of the ingredients, mixing well. Bring the mixture to a boil, remove it from the heat, and allow to cool.

Use the sauce to marinate ribs for at least 24 hours before grilling. To use this as a basting sauce, bring the leftover marinade to a boil, lower heat and simmer for a few minutes before basting.