Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.  In a large
mixing bowl combine all ingredients except for the beer. Pour in beer,
stir until a stiff batter is formed.  Scrape into loaf pan and back in
for 50 to 60 minutes, or until a toothpick comes out clean from the
center.

Lightly brown chopped onion in oil over medium high.  Add in ground beef till it browns.  In a large stock pot, pour in beef broth, tomato sauce, cider vinegar and all the spices.  Drain the oil from the beef and onions and put into the stock pot.  Bring mix to a boil, then turn heat down to low.  Let simmer, stirring occasionally for 1 1/2 hours.  Good right out of the pot, but better the second day.

Cut the rack in half.  Mix all dry ingredients in a bowl and then apply
as a rub liberally to both sides of each half.  In a large skillet with
oil over medium high heat, brown each side of the halfs.  Check your
pressure cooker for specific water and weight amounts, but for my 8 qt.
cooker, 15 lbs, 2 1/2 cups water, cook for 22 minutes.  Allow cooker to
cool, remove the ribs and let them rest, wrapped in aluminum foil for
10 minutes.  Coat both sides of the halfs with generous amounts of
sauce.  Place on hot grill for 4 minutes each side to glaze the sauce. 
Heat the remaining sauce in a dish in the microwave.  Serve and enjoy.

Mix all ingredents except for the potatoes and 1 cup of cheese in big
bowl.  Add in potatoes and place in large backing dish.  Spread
remaining cup of cheese over top and and the cook at 350-375 for 1-1½
hours.

Chop up the onion and brown over medium high heat in a skillet. Add in
ground chuck and brown. In a large stock pot pour in crushed tomatoes,
chili beans, tomato sauce, paste, chopped jalapeño peppers and all the
spices over medium heat. Drain excess oil from the meat and pour into
the stock pot. Bring to a boil, and then simmer on low for 4 hours,
stirring occasionally. Gets better with age and each reheating. Serve
with shredded cheddar cheese and pickled jalapeños on top.

Pre-heat oven to 425.  Clean potatoes and poke with fork. Bake for 1
hour, or until soft.  Let cream cheese sit at room temprature while
potatoes bake to soften.  Remove potatoes from oven, and slice tops off
each.  In a large bowl, add all ingredients.  Spoon out potatoes in
large chunks into the bowl.  Mix together, but do not mash potatoes. 
Refill skins, and bake again in 375 oven for about 20 minutes.

In a heavy gauge pot - heat oil, add beef until brown, add onions and
water and bring to a boil. Reduce to a simmer and add tomato paste and
all other ingredients and let simmer 1 1/2- 2 hours. Adjust with salt
and pepper to taste. Remove Bay Leaves before serving.

Mix ground beef and water until soupy. Mix in tomato sauce, garlic
powder, bay leaves, onion, cinnamon, Worcestershire, salt, cumin,
vinegar, chili powder, allspice and red pepper. Simmer, uncovered 3
hours. Stir occasionally. Makes 8 servings.