Originally Published: January 29, 2005 1 a.m.
Since the year is still young, the emphasis in all the ads is on getting organized, and that also works well for recipe collectors. I hope many of you are thinking along that line and clipping recipes to use again. So many people (mostly women) say "I have a big box, but can't find what I want." I would encourage you to begin with just a few and even a simple shoebox and some labeled tabs. That is how I started and it became easy from there. If you want to go all out, there are a lot of pretty boxes, accordion-fold type recipe keepers out there, but mostly just begin – and have fun with it! And now on to our party:
The easiest way to enjoy the big game is to spread out a buffet and make a lot of the food ahead. A blend of hot and cold appetizers gives a nice variety.
This is a nice make-ahead hors d'oeuvre with lots of servings. It came from Sunset magazine. One 8 oz. package cream cheese, softened - 3 T. chopped, canned green chili peppers, drained – one 4-1/2 oz. can deviled ham - 1/2 c. dairy sour cream - 1/4 c. taco sauce - several drops bottled hot pepper sauce to taste – 12 6-inch flour tortillas - chopped pitted ripe olives - shredded cheddar cheese. Beat cream cheese with electric mixer 30 seconds. Set aside 1 T. chopped chili peppers. Add remaining chili peppers, deviled ham, sour cream, 2 T. taco sauce and hot pepper sauce to cream cheese. Beat until well combined; cover and chill. Reserve 1 T. cheese mixture. Place 1 tortilla on serving plate; spread with 3 T. cheese mixture. Repeat with remaining tortillas and cheese. Cover and chill 4 hours or overnight. Plastic wrap seals well for this. Before serving, spread reserved cheese mixture on top of torte; spread remaining 2 T. taco sauce on top of cheese mixture. Sprinkle olives, cheddar cheese and reserved chili peppers over taco sauce. Cut into wedges to serve. Serves 16.
Best Deviled Eggs
12 hard-cooked eggs - 1/2 c. mayonnaise – 1 tsp. dried parsley flakes - 1/2 each dried chives, ground mustard, dill weed - 1/4 tsp. Each salt and paprika - 1/8 tsp. each pepper and garlic powder - 2 T. milk - fresh parsley and additional paprika for garnish. Slice eggs in half lengthwise; remove yolks and set whites aside.
In small bowl mash yolks. Add next 10 ingredients (spices); mix well. Evenly fill whites.
Garnish with parsley and paprika. Makes 2 dozen.
This is the one you will make to serve just as guests arrive or whenever you serve your meal (possibly half-time). 1 cup plus 1 T. water - 1/2 c. butter - 1 T. ground mustard - 1 tsp. each ground cumin and salt - 1/8 tsp. hot pepper sauce - 1 c. all purpose flour - 4 eggs - 2 c. (8 oz.) shredded Swiss cheese – one 6 oz. can crabmeat, drained, flaked and cartilage removed.
In large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to boil.
Add flour all at once and stir until smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Stir in cheese and crab. Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets.
Bake at 400 for 23-26 minutes or until golden brown (possibly a couple minutes more for Prescott). Remove to wire racks. Serve warm. Yields about 4 dozen (but they'll eat more than one).
One more hot dip. Adjust the amount of appetizers according to the size of your crowd. I am giving you choices or add some of these new ones to your tried and true favorites.
Party Bean Dip
Any leftovers can be used as the base of a tostada salad with the usual tomato, avocado, lettuce, salsa, etc.
This is another make-ahead using your crockpot. Prepare fresh vegetables and buy some tortilla chips for dipping. 1 pound lean ground beef- 1 large onion, chopped – 2 cans (15 oz. each) pinto beans, rinsed and drained - 1 c. ketchup - 1 T. chili powder - 1-1/2 tsp. ground cumin - 1/2 tsp. garlic powder - pinch cayenne pepper or more to taste - 1/2 c. chopped pimiento-stuffed green olives or 1 can 2-1/4 oz. sliced black olives, drained - 1-1/2 c. shredded cheddar cheese - chips and veggies for dipping.
In large skillet on top of stove, cook beef with onion over med.-high heat, stirring until browned, 6-8 minutes. Drain any fat.
Turn into 3-1/2 qt. slow cooker (crockpot). Add beans, mashing up to 1/2 with fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed. Cover and cook on high setting 1-1/2 hours or low setting 3 hours.
When ready to serve, stir in 1 cup cheese, mixing well, and top with remaining 1/2 c. cheese.
Serve immediately with chips and vegetables. Refrigerate leftovers. Makes about 4-1/2 to 5 cups.
For your entrée, offer either hot sandwiches or the popular wraps for a cold entrée, your choice. Here is one cold and one hot. Another time we will do a whole column on wraps and all the possibilities with them.
1 T. mustard, any flavor – one 8" flour tortilla – 2 slices ham or smoked turkey - 1/2 c. shredded lettuce - 1/4 c. shredded cheese. Spread mustard on tortilla. Arrange remaining ingredients on top.
Roll up; cover with plastic wrap. May be prepared ahead and refrigerated overnight.
This reads for one serving, but make according to number of guests.
One 10 oz. package refrigerated pizza crust - 1/2 c. brown mustard - 3/4 pound sliced mixed deli meats and cheese such as salami, ham, provolone cheese, combined to taste - 1 egg, beaten- 1 tsp. poppy or sesame seeds. Roll pizza dough into 13" by 10" rectangle.
Spread with mustard. Arrange meat and cheese to top leaving 1" border.
Fold long edges of dough over filling overlapping sides. Pinch long edge of dough to seat.
Place on greased baking sheet. Cut slits in top of dough. Brush with egg and sprinkle with seeds. Bake at 425 for 15 minutes or till golden.
Cool on rack. Cut into slices to serve. Makes 6 servings or 12 snack-size servings.
Since dessert is a must, a plate of your favorite brownie recipe always scores points and these Touchdown Cookies are fun for this theme.
1 c. butter - no substitutes, softened - 1 c. sugar – 2 eggs - 1 tsp. vanilla extract - 3 cups all purpose flour - 2 tsp. cream of tartar - 1 tsp. Baking soda.
In mixing bowl, cream butter, and sugar.
Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine flour, cream of tartar and baking soda; gradually add to creamed mixture.
Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8" thickness.
Cut with a football shaped cookie cutter or you can pretty easily trace a football shape. Place 2" apart on an ungreased baking sheet.
Bake at 350 for 8-10 minutes or until lightly browned.
Remove to wire racks to cool. GLAZE: 2 c. confectioner's sugar - 4-5 T. hot water - 3-4 tsp. baking cocoa.
In a bowl combine confectioner's sugar and enough hot water to achieve spreading consistency; beat until smooth.
Place 3 T. glaze in small bowl; set aside. Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces.
Makes 4 1/2 dozen. May also use chocolate frosting (bought and white tube frosting if time is tight). Enjoy the big game!
Note for regular readers: With all the soups we have featured if you want a little more color, you can always add some grated carrot, zucchini, top with parsley or chives, etc.