812-Lancaster Farming, Saturday, January 25, 2003
Super Tasting Treats for Superbowl Sunday
EPHRATA (Lancaster Co.)
No matter what the outcome of
this year’s Super bowl game
against the Bucs and the Falcons,
one thing is sure to be a winner
before and after the game.
These Superbowl treats are
good for the game on Sunday, or
anytime during the year. No pen
alties can be thrown on these
treats, because they have the sim
ple power of milk.
It does not matter what the
weather is outside, these treats
will warm you up and make you
strong to take anything that
comes your way. So this Superb
owl, don’t just reach for the
same-old thing, instead reach for
dairy products to make your
bones the winner.
These recipes are from Lancas
ter County Dairy Princess Kari
Marin and the Lancaster County
Dairy Promotion Committee.
CHEESY SALSA DIP
1 pound bulk roll sausage (sage
or hot flavors are delicious)
'A cup chopped onion
2 cloves garlic, minced (option
al)
1 can black beans, drained
1 can black eyed peas, drained
'A jar prepared chunky salsa
'A large brick of Velveeta
cheese or other processed
cheese cut into small pieces
for melting
1 tablespoons fresh cilantro
leaves (optional)
Brown sausage, chopped
onion, and garlic in a frying pan.
Over medium heat, add beans
and peas, salsa, velveeta, and ci
lantro, stirring constantly until
beans are thoroughly heated and
cheese is melted.
You can add more cheese to
taste if desired. Serve with tortilla
chips delicious! The extra dip
refrigerates well.
CHEESY NACHO
CHIP DIP
8-ounce container regular or
low-fat sour cream
8-ounce package of regular or
low-fat cream cheese
1 can Hormel Chili, vegetarian
or with meat (14-16 ounces)
8 ounces shredded mozzarella
cheese
8 ounces shredded Cheddar
cheese
1 jar salsa (14-16 oz)
On bottom of glass microwave
dish layer sour cream, chili, sour
cream, Cheddar cheese, salsa,
and mozzarella cheese.
Microwave on high for 5-8
minutes. Check it to make sure it
is heating thoroughly. Heat an
other 5 minutes if necessary.
Enjoy with nacho chips!
DRIED BEEF
CHEESE SPREAD
16 ounces cream cheese
'A cup butter, melted
5-6 ounces chipped dried beef
2 tablespoons grated onion
1 cup sour cream
1 teaspoon Worcestershire
sauce
1 cup chopped nuts
Mix together cream cheese,
sour cream, butter, onion and
Worcestershire sauce until
creamy. Stir in dried beef. Pour
in greased bowl. Top with chop
ped nuts and bake at 350 degrees
for 20 minutes.
TACO DIP
8 ounces cream cheese
2 cups shredded cheddar
cheese
1 can no-bean chili
Spread softened cream cheese
in bottom of 9x13 pan. Then
spread chili on top of cream
cheese. Top with shredded Ched
dar < ctoesp,,. Bake uncovered
10-f2 mmufes at 350 degrees.
STUFFED SMALL
RED POTATOES
24 small red potatoes, approxi
mately
4 slices baked ham, diced
1 tablespoon butter
Vh cups shredded Colby
cheese
Vi cup diced red bell pepper
2 tablespoons milk
Vi cup diced green pepper
2 tablespoons sour cream
2 A cup chopped onion
Preheat oven to 400 degrees.
Pierce potatoes several times with
a fork. Bake until tender. Melt
butter in a skillet. Add peppers
and onions; saute until tender.
Add ham; saute 5 minutes. Re
duce temperature to 350 degrees.
Cool potatoes and scoop out
pulp; reserve skins. Mash pulp.
Add 1 cup Colby cheese, milk,
sour cream, and vegetables.
Spoon mixture into potato skins.
Sprinkle potatoes with remain
ing Colby cheese. Bake potatoes
on baking sheet. Bake about 20
minutes until lightly browned.
TACO DIP
8 ounces cream cheese
3 large tomatoes, diced
8 ounces sour cream
2 cups shredded lettuce
1 package taco seasoning
l A cup onion, minced
16-ounce jar salsa
'A cup black olives, chopped
8 ounces cheddar cheese, grat
ed
Beat cream cheese, sour cream
and taco seasoning until smooth.
Spread mixture on a large, low,
flat plate with edge. Spread to
edges. Next, layer salsa, cheese,
lettuce, tomatoes and olives.
Serve with tortilla chips.
VELVEETA CHEESE BALL
1.5 pounds Velveeta cheese
2 (8-ounce) packages cream
cheese
1 tablespoon Worcestershire
sauce
1 tablespoon onion flakes
1 tablespoon dried parsley
1 cup bacon bits
'A cup ground nuts (optional)
Have cheese at room tempera
ture so it is easier to mix. Mix ev
erything together except nuts.
Form into a ball or log. Roll in
nuts if desired. Enjoy! This is
very delicious with crackers.
FRESH FRUIT DIP
8 ounces cream cheese, soft
ened
7-ounce jar marshmallow
creme
1 tablespoon orange juice
Beat all together until blended.
Serve with fresh fruit.
CHOCOLATE CHIP
CHEESECAKE BARS
'A cup butter
'A cup sugar
'A cup packed brown sugar
legg
VA teaspoons vanilla
I'A cups flour
'/: teaspoon salt
!A teaspoon baking soda
VA cups mini chocolate chips
Va cup chopped pecans
Filling:
2 (8-ounce) packages cream
cheese, softened
Va cup sugar
2 eggs
1 teaspoon vanilla
Cream butter and sugars. Beat
in egg and vanilla. Combine
flpur, salt, and baking soda. Add
to creamed mixture. Fold in
chocolate chips and pecans.
Set aside one-third dough for
topping. Press remaining mixture
in greased 9X13-inch pan. Bake
for 8 minutes at 350 degrees. “Attending the Pennsylvania Farm Show is a family thing for me,” said Chad Frey of
Beat cream cheese and sugar Lancaster, who Brought an entourage from Messiah College. From left, are Cherle Mar
until smooth. Add eggs and va- tin, Indiana; Shannon BaHdey, Chad Frey, Aubrey Fiegl, Virginia, and Rhonda Good, Indi
ra- Mix wefl. Spoon over mist, - artai
dough over filling. Bake for 35-40
minutes or until golden brown.
Store in the refrigerator. Enjoy!
MARTIN’S CHEESE DIP
2 (8-ounce) packages cream
cheese, softened
2 (15 V2-ounce) cans chili
2 cups shredded cheddar or
mozzarella cheese
Tortilla chips
Spread cream cheese in bottom
of slow cooker. Spread chili on
top of cream cheese. Top with
shredded cheese. Cover. Cook on
low for I'/j hours, until shredded
cheese is melted. Stir. Serve with
torilla chips. Makes 12 servings.
‘Meltertaining’
Tips
Get the scoop on cheesy
party fare from seasoned
chefs. They know that
cheese scores for the Super
Bowl!
• Make a simple home
made pizza pie, with a sa
vory combination of Moz
zarella, Fontina, Parmesan
and Asiago. Master Som
melier Larry Stone, Rubi
con, San Francisco
• Serve grilled chicken
and smoked Gouda quesa
dillas cut into four sections
for an easy finger food.
Chef Anthony Lamas, Jica
ma, Louisville
• Sprinkle tangy Blue
cheese and walnuts and
drizzle honey on slices of
French bread. Toast until
cheese is warm and melted.
Chef Kerry Heffeman, 11
Madison Park, New York
• Add Shredded Romano
to classic hot spinach dip.
Scoop up with sour dough
bread. Chef Kent Rathun,
Abacus, Dallas
• Impress guests top a
round of American-made
Camembert with walnuts
and apple slices and bake
until gooey and soft. Serve
with fresh bread. Chef Mar
lin Kaplin, One Walnut,
Cleveland
• Top slices of crusty
French bread with
shredded Provolone and
broil until the cheese is bub
bly and golden. Serve with
marinara sauce. Chef
David Shea, formerly of
Spruce and Twelve 12, Chi
cago
Cheesy Party Facts
Warm melted cheese recipes from dips to quesadillas are a sure
way to score points with guests at sports parties. In fact, more than
363 million pounds of cheese were sold in 2002 in the weeks between
Super Bowl and March Madness, and 54.5 million pounds were sold
during Super Bowl week alone.
Just in time for the big game, here are some reasons to entertain
with cheese this winter:
• Nearly seven in 10 Americans (65 percent) say melted cheese
makes them feel satisfied.
Nothing satisfies hungry fans more than a baked potato bar with all
the fixings. Invite guests to top potatoes with grated Asiago, Cheddar
or crumbled Blue and microwave until hot and bubbly. Try miniature
new potatoes for a bite-sized treat.
• More than eight in 10 Americans (85 percent) use cheese always
or often when entertaining.
Have a hearty snack handy when hungry fans get a break from the
action. Tortilla chips topped with your favorite melted cheese will
warm them up just in time for the second half.
• Americans say pizza (26 percent) and cheese dip (47 percent) are
their favorite melted cheese recipes in general and for entertaining.
Every team has its MVP party fare is no different! Topped with
melted Mozzarella, smooth Provolone and smoked Gouda, Cheesy
Pull-Apart Party Sticks are a delicious homemade alternative to pizza.
Or, bowl guests over with Big Bowl Cheese Dip, a combo of tangy
Cheddar and spicy Pepper Jack, taco seasoning and chipotle peppers.
Like it hotter? Add a dash of Tabasco for intense flavor.
• “Super Bowl Sunday is ranked as the number two food consump
tion event of the year; second only to Thanksgiving, according to the
American Institute of Food Distribution.”
Celebrate a big win with a plate of spicy quesadillas. Tortillas filled
with zesty Jalapeno Jack, mild Colby and your favorite mix of veggie
make for winning finger food.
At the Farm Show Pennsylvania Honey Queen Kristi Mill
er, right, touts “honey’s sweetness” with Renee Blatt, for
mer Pennsylvania and national honey queen. Although a
Penn State student, Kristi continues to help her dad J.
Lee Miller with their beekeeping business in Freedom,
Beaver County.