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Smoked Salmon Rollups
A mixture of smoked salmon, cream cheese, Worcestershire and hot pepper sauces, plus dillweed and green onion, is spread on flour tortillas, rolled up and sliced into bite-size pieces for appetizers.

Ingredients:
12 oz. smoked salmon, chopped
1/2 teaspoon Worcestershire sauce
2, 8-oz cream cheese, softened
1/4 teaspoon hot pepper sauce
1 teaspoon fresh dillweed
6 flour tortillas (10-inch size)
2 tablespoons chopped green onions

Combine all ingredients except for tortillas. Spread on tortillas and roll up. Cut into 1-inch pieces and secure with toothpick. Serve as appetizer. Number of servings: 24 pieces


Beef and Beer Stew
Beer adds flavor to this creamy beef stew.

Ingredients:
12 ounces beef round roast, lean, cubed
1 medium onion, chopped
2 medium garlic cloves, minced
8 ounces beef broth, fat free
1/4 cup evaporated skim milk
2 medium potatoes, peeled and diced 1/2 pound baby carrots, about 24
1 medium green pepper, chopped
2 tablespoons cornstarch
8 ounces light beer
1 teaspoon paprika

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, pepper, garlic and onion; cook until beef is browned, stirring, about 3 minutes. Stir in carrots, beer, broth and potatoes; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30-35 min. Stir together paprika, cornstarch and evaporated milk in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Number of servings: 6

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