B
FOOTBALL!
Let’s face it. Even though the
finale of the football season is the
perfect excuse to throw a party,
it's the food that’s often the best
part of watching the big game.
Today’s collection of recipes
include those favorites sent in by
readers and also some from Be
hold the Power of Cheese.
Remember, no matter whose
team wins or loses it’s what
you serve at halftime that guests
will remember. So, fluff up the
sofa cushions, stir up the chili,
and get ready for kickoff!
CREAMY SALSA DIP
8-ounces cream cheese, soft
ened
1 cup salsa, any variety
Mix together cream cheese and
salsa until well blended. Refrig
erate. Serve with crackers, tort -
la chips or cut up vegetables.
Melinda Wolfe
Pa. Dairy Princess
ENCHILADA DIP
2 1-pound cans diced toma
toes, drained
2 4-ounce cans green chilies,
chopped, drained
'/’ pound Velveeta cheese,
cubed
Vi pound cheddar cheese,
cubed
1 tablespoon chili powder
Vi teaspoon garlic salt
Spread cheese in bottom of
casserole. Place chilies on top.
Stir seasoning into tomatoes and
pour over chilies. Do not stir.
Bake at 350 degrees for 30
minutes. Stir and serve with tor
tilla chips.
Debbie Reynolds
Wrightsville
SPICY CHICKEN WINGS
In a saucepan, combine:
Vi cup com syrup
'/’ cup ketchup
'A cup vinegar
'A cup Worcestershire sauce
'A cup Dijon mustard
1 small chopped onion
1 tablespoon minced garlic
1 tablespoon chili powder
Bring mixture to a boil, reduce
heat and simmer uncovered IS
minutes. Meanwhile, cut 16
chicken wings into three sections.
Save tips for soup stock. Place
remaining sections in a well
greased 15xl0xl-inch baking
pan. Bake at 375 degrees for 30
minutes, turning once, basting
once. Bake 15 minutes longer,
turn, baste, and bake 10-15 min
utes more. Serve with additional
sauce.
Katherine Wagner
Mount Joy
SUPERBOWL SANDWICH
Mix together:
1 pound chipped ham
'/: cup chili sauce
4 hard-boiled eggs, chopped
'/: cup mayonnaise
Vi cup Velveeta cheese, cut
into small pieces
1 small onion, chopped fine
Fill eight hot dog buns. Wrap
in foil and heat in 350 de
gree oven 20 minutes.
Katherine Wagner
Mount Joy
SAUSAGE BALLS
IN APPLEBUTTER
1 large jar applebutter-
1 pound loose sausage
Make marble-size balls with
sausage. Saute in skillet until
cooked. Drain. Pour apple butter
over balls and heat. Keep warm
in chafing dish to serve.
Katherine Wagner
Mount Joy
CRAB DIP
7- can crab meat
8- package cream
cheese, softened
2 tablespoons chopped green
onion
Dash Worcestershire sauce
Paprika
Mix cream cheese and Worces
tershire sauce in bowl. Stir in
crab meat and onions. Spread
into lightly greased pie dish.
Sprinkle with paprika. Bake 15
minutes at 350 degrees. Serve
with crackers.
STRING CHEESE STICKS
WITH DIPPING SAUCE
2'A cups Bisquick
2 A cup milk
Jill Hoover 8-ounce package string cheese
Lancaster Co. i/ 4 CU p butter, melted
Alternate Dairy Princess •/< teaspoon garlic powder
GREEN OLIVE lean pizza sauce heated
CAESAR DIP Heat oven to 450 degrees. Lme
5-ounces parmesan shredded cookie sheet with aluminum foil
cheese divided Stir Bls< l ulck and nulk until soft
uieese, uiviueu seconds.
/4 cup cilantro, chopped, re- z, 6 .
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2 cups mayonnaise planning a weekend brunch, weeknight dinner or an outdoor /. hall- 10 times
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sauce “Make Every Meal a Celebration” each rectangle around one piece
’/4 teaspoon black pepper call 1-800-CHEESES of cheese. Pinch edge into roll to
'A teasnoon suear For more ideas on how to deliciously enhance dozens of different seak sea * ends- surface to
/’ teaspoon sugar dfehes wWt cheese completely enclose cheese sticks.
Place 4 ounces cheese and re- . (Turn to Page BIS)
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processor or blender. Process
with 4 to 6 on/off pulses just
enough to mix everything togeth
er and coarsely chop olives.
Spoon into a serving bowl and
top with reserved cheese and ci
lantro.
Serve with tortilla chips and a
fresh vegetable tray of cut jica
ma, cucumbers, radishes, inner
leaves of romaine lettuce, and
red bell pepper slices.
SPICY BLACK BEAN
AND SAUSAGE CHILI
1 tablespoon vegetable oil
1 large onion, chopped
1 medium green bell pepper,
seeded, diced
1 pound cooked sausage, thin
ly sliced
16-ounce jar salsa
2 cans (15-ounces each) black
beans, drained
2 (14-ounce) cans diced toma
toes, undrained
Vi teaspoon crumbled oregano
8-ounces shredded cheese
Optional toppings: chopped
fresh cilantro, green on
ions, sour cream, crumbled
com tortilla chips
Pour oil into large deep pan
and warm over medium heat.
Add onion and cook until slight
ly tender and translucent, about
3-4 minutes. Stir in green pepper
cook one minute. Stir in sausage,
salsa, beans, tomatoes, and ore
gano.
Simmer over medium-low
heat, stirring often for about 30
minutes. Serve in warm bowls.
SAUSAGE CHEESE BALLS
3 cups Bisquick
1 pound uncooked bulk pork
sausage
4 cups shredded cheddar
cheese
Vi cup grated parmesan cheese
Vi cup milk
'A teaspoon dried rosemary
leaves
Vi teaspoon parsley flakes
Heat oven to 350 degrees.
Grease jelly roll pan. Stir togeth
er ingredients. Shape mixture
into 1-inch balls. Place in pan.
Bake 20-25 minutes or until
brown. Immediately remove
from pan. Serve warm with
sauce for dipping. About I'A
dozen appetizers.
Marsha Curry
Clearfield Co. Dairy Princess