Wednesday, January 17, 2001

Super Bowl Recipes

Spritz a football-shaped pan with vegetable spray.

In medium frying pan, brown ground beef, drain and set aside. In same pan, heat one tablespoon vegetable oil, spices and remaining ingredients, except for cheese and cornbread mix. Heat for approximately five minutes.

Meanwhile, prepare corn bread mix following instructions on package. Spread half of the corn bread batter into prepared football pan. Add all the ground beef mixture. Top with cheddar cheese and spread remaining batter over all. Place on cookie sheet.

Bake 35-40 minutes until golden brown. Place on cooling grid, cool for 10 minutes, loosen sides and turn out onto serving platter. Let stand 10 extra minutes before slicing. Garnish football hatch marks with red pepper strips. Serve in slices with assorted condiments.

Flat Bread with Veggie "10 point" Spread

· 1 can (10 ounces) refrigerated · pizza crust

· 1 (8 ounce) container vegetable cream cheese, softened

· 1/2 teaspoon garlic powder

· 1/4 teaspoon chili powder

· Black olives, chopped and drained for garnish

· Red pepper, coarsely chopped for garnish

· Vegetable spray for pan

Preheat oven to 425 degrees F. Spray a t-shirt-shaped pan with vegetable spray. Unroll and pat pizza crust into pan.

Bake 8-10 minutes or until crust lightly browns and is crisp. Remove from oven and cool completely on rack before spreading with cheese mixture.

In small bowl, combine cream cheese with chili powder and garlic powder. Spread on cooled crust. Garnish with chopped olives and red pepper. Cut into squares and serve at room temperature.
sunflower seeds, honey roasted peanuts, dried cranberries, chocolate chips, peanut butter chips

In a medium bowl, combine cream cheese, peanut butter, honey and cinnamon. Spread on graham crackers, bagel chips, whole wheat toast or apple slices. If desired, apply additional toppings.

For cheesy roll-ups, flatten slices of bread with a rolling pin. Spread two tablespoons of the spread over each bread slice and roll up tightly. Serve immediately or transfer to a covered container and chill for up to one week.

Makes 1-1/2 cups

Chili "Corn"erback Bread

· 1 pound ground beef

· 3/4 cup chopped onion

· 3 cloves garlic, chopped

· 1 tablespoon vegetable oil

· 1 teaspoon chipotle or chili powder seasoning

· 1 teaspoon salt

· 1/4 teaspoon ground black pepper

· 1 can (4 ounces) chopped chilies, drained

· 1 can (16 ounces) corn niblets, drained

· 1 can (14.5 ounces) diced tomatoes in thick sauce, undrained

· 1/4 cup sliced black olives, drained

· 3/4 cup shredded cheddar cheese

· 3 (8.5 ounce) packages cornbread mix

· Vegetable spray for pan

· Red pepper for garnish

Condiments:

· Sour cream

· Shredded cheddar cheese

· Salsa

· Chopped green onion

Preheat oven to 400 degrees.
Asiago and cheddar soft pretzels

· 1 package (16 ounces) dry hot roll mix, plus ingredients to prepare mix

· 3/4 cup (3 ounces) shredded sharp cheddar cheese

· 1/2 cup (2 ounces) grated Asiago cheese, evenly divided

· flour

· 1 egg, well beaten

· Optional toppings: fresh cracked black pepper. Sesame seeds, poppy seeds, mustard

Preheat oven to 375 degrees F. Prepare dry hot roll mix according to directions, adding Cheddar and 1/4 cup Asiago cheese.

Divide dough equally into 12 pieces; roll each piece with hands on a lightly floured countertop to form 15-inch ropes. For each rope into pretzel or other desired shape and place three inches apart on two nonstick cookie sheets. Brush pretzels with beaten egg. Sprinkle remaining 1/4 cup Asiago cheese and optional toppings, if desired, over pretzels. Bake until golden brown, about 16-18 minutes. Immediately transfer pretzels to a wire cooling rack. Serve warm or at room temperature with mustard, if desired. Pretzels may be stored in a tightly sealed container at room temperature for up to four days.

Makes 12 servings

Nut and honey cream cheese spread

· 1 package (8 ounces) cream cheese, softened

· 1/2 cup chunky peanut butter

· 2 tablespoons honey

· 1/2 teaspoon cinnamon

· Graham crackers, bagel chips, whole wheat toast or apple slices

· Optional toppings: raisins,
Makes 8-10 squares.

Best Nachos ever

· 1 pound ground beef

· 1 small onion, diced

· salt and pepper to taste

· 2 (8 ounce) packages shredded cheddar and Monterey jack cheese

· 1 (16 ounce) can refried beans

· 1 (14.5 ounce) package tortilla chips

· jalapeno pepper slices to taste

1. In a large frying pan, brown the ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. When the meat is thoroughly cooked, drain off the grease.

2. Arrange the chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.

3. Microwave on medium-high until cheese has melted. Serve immediately.

4. Serve with sour cream, salsa and guacamole

Spinach and

artichoke dip

· 1 (13.5 ounce) can artichoke hearts, roughly chopped

· 1/2 cup sour cream

· 1/4 cup mayonnaise

· 1/4 cup cream cheese

· 1/ cup grated Romano cheese

· 1/4 teaspoon minced garlic

· 1/2 (10 ounce) block frozen spinach, slightly thawed

1. Preheat oven to 370 degrees F.

2. In a 1 quart casserole dish, combine artichoke hearts, sour cream, mayonnaise, cream cheese, garlic and frozen spinach. Mix well.

3. Bake uncovered for 25 minutes.

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