I have in front of me a business envelope on which are two recipes in my mother’s handwriting written in pencil. The date stamp on the envelope is September 14, 1995.

The first recipe has no title:

• 1 ½ lb. beef top round
• ¾ c. flour
• ½ t. salt
• ⅛ t. pepper
• ¼ c. Coors beer
• ¼ oil

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• 2 T flour
• 1 c. milk
• ½ c Coors beer

Directions

1. Cut meat into 6 pieces.
2. Pound steak between waxed paper til thin (1/4 inch thick).
3. Stir together ¾ c. flour, salt, and pepper.
4. Dip meat in flour mixture, then in beer, then in flour again
5. Brown in hot oil in skillet, turning once (3 to 5 minutes per side)
6. Remove meat and keep warm

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1. Blend 2 T. flour in drippings
2. Stir in milk and beer.
3. Cook until thickened and bubbly.
4. Cook and stir 1 – 2 minutes, serve as gravy.

The second recipe is titled Chili Tostadas

• 1 lb. ground beef
• ½ c. chopped onion
• 1 12 oz. can of beer
• 1 6 oz. can tomato paste
• 1 4 oz. can chopped chilies
• 1 T. Chili powder
• ½ t. sugar
• 8 6-inch corn tortillas
• cooking oil
• 1 16 oz. can refried beans (warmed in a pan or in the microwave)
• shredded lettuce
• 2 tomatoes, chopped
• 2 c shredded Monterey jack cheese (8 oz)
• 1 avocado, seeded, peeled and sliced

Directions

1. Brown beef and onion until meat is brown
2. Stir in beer, tomato paste, green chilies, chili powder, sugar, and salt
3. Heat to boiling.
4. Reduce heat and simmer uncovered 20 minutes or until desired consistency.
5. Meanwhile, cook tortillas in hot oil for 20 to 40 seconds on each side until crisp and golden
6. Drain on paper towel
7. Spoon beans, meat, cheese, lettuce, tomato and avocado on tortillas