The Kork and Keg Bar & Grill
The Kork and Keg Bar & Grill Sports bar in Liberty
52 Sullivan Ave, Liberty, NY 12754
Monday: 6-11PM | Tuesday: 6-11PM | Wednesday: 6-11PM | Thursday: 6-11PM | Friday: 6-11PM | Saturday: 6-11PM | Sunday: Closed
America/New_York time zone
4.4 average rating from 53 reviews for The Kork and Keg Bar & Grill
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Business Name: The Kork and Keg Bar & Grill
Address: 52 Sullivan Ave
Liberty
New York
12754
US
Liberty
New York
12754
US
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Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.
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Preheat oven to 400ºF.
Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400ºF for 10 to 12 minutes or until golden brown. Serve immediately.
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