Beer Bread - St. Louis Style

3 Cups Self Rising Flour
3 Heaping Tablespoons Sugar
1 12 Oz Beer at Room Temperature (Budweiser, of course)

Well grease pan and flour.  Rise in warm place 1 hour.  Bake at 325 1 hour or longer.

Mark and Jeanette Discussing the Merits of Budweiser, July 2015

The original St. Louis Recipe

Bucatini with garlic and bread crumbs

adapted from Lidia Bastianich

• 1 lb bucatini
• 3/4 loaf day old bread, shredded into coarse crumbs (use a box grater or your food processor; you might have to cut off some of the hard crust)
• lots of thinly sliced garlic (about 6 large cloves, but to your taste)
• olive oil
• 4-5 sage leaves, chopped finely
• 1 T parsely, chopped finely
• salt

1. Bring water to a boil. Salt and cook pasta.
2. While pasta is cooking, pour about 1/4 cup of oil in heavy pan. The oil should coat the bottom of the pan
3. Cook garlic for a minute or two, until it begins to soften.
4. Add bread crumbs and cook, stirring occasionally, until bread crumbs are nicely toasted. You want them nicely browned, so they have some crunch.
5. Add sage & parsley (or dried oregano), stir.
6. Turn off heat.
7. When pasta is finished, drain and add to the pan, tossing to coat.
8. Serve on a large platter, with grated cheese.