Luke's Cool PBR Salad
1 box favorite pasta
2 large pots
6 bottles Pabst Blue Ribbon beer
Large bowl
1 jar sandwich spread
1 cup hot sauce
2 cups chopped celery
2 cups chopped red onion
1 cup Pabst Blue Ribbon liquid from pasta
1 Tbsp salt
2 Tbsp black pepper
4 cooked chicken breast – diced and chilled
Crackers
2 large pots
6 bottles Pabst Blue Ribbon beer
Large bowl
1 jar sandwich spread
1 cup hot sauce
2 cups chopped celery
2 cups chopped red onion
1 cup Pabst Blue Ribbon liquid from pasta
1 Tbsp salt
2 Tbsp black pepper
4 cooked chicken breast – diced and chilled
Crackers
To start, pour
a box of your favorite pasta into a large pot. Add six bottles of
Pabst Blue Ribbon beer to the pot. Cook the pasta on “Medium”
until it is done and then drain the beer from the pasta and place the liquid
in a separate pot. Next, in a large bowl, combine sandwich spread, hot
sauce, celery and red onion. Stir the mixture thoroughly and then blend in
a cup of the PBR beer you saved earlier. Continue stirring the
mixture and then blend in the salt and pepper. Add diced chicken
breast to the PBR mixture and continue stirring the ingredients until
the mixture is creamy. Chill the PBR chicken salad for two hours
before serving with crackers.
If you have any remaining PBR liquid
from the pasta, seal it in a freezer container and freeze for
up to three months -- this liquid is great for future salads and other dishes.
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