BY BARBIE BUTZ
FOR THE ATASCADERO NEWS & PASO ROBLES PRESS
In our household football season is not over until they play the Superbowl. It appears that Superbowl 53 will be played on Sunday, February 3, in Atlanta, Ga.
I bet you’re wondering why I’m mentioning the game in my recipe column. Well, in our household, football games not only mean entertainment, but they mean FOOD, in capital letters! With the big game on the horizon, I’ve been thinking about my football menu. Since this year we will attend the Atascadero Kiwanis Superbowl party at Kiwanis Hall, I will be taking something to share, either an appetizer or a dessert.
With that in mind, here are some of the recipes I’m looking at. This first recipe is refreshingly different from all the usual dips and spreads that are more on the savory side and it calls for light cream cheese and sour cream.
Chunky Hawaiian Spread
1 package (3 ounces) light cream cheese, softened
½ cup fat-free or light sour cream
1 can (8 ounces) DOLE Crushed Pineapple, well-drained
¼ cup mango chutney*
*If there are large pieces of fruit in the chutney, cut into small pieces.
Beat cream cheese, sour cream, pineapple and chutney in a bowl until blended. Cover and chill 1 hour or overnight. Serve with crackers. Refrigerate any leftover spread in an airtight container for up to one week.
3 yellow or red bell peppers (or a combination), chopped
2 poblano peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano leaves
¾ teaspoon salt
½ teaspoon black pepper
2 cans (14 ½ ounces each) diced tomatoes
¾ cup tomato juice
¼ cup chopped fresh cilantro
1 tablespoon lime juice
Preheat oven to 350 degrees. Chop peppers and onion into ¾ -inch pieces. Combine peppers, onion, garlic, olive oil, oregano, salt and black pepper in large bowl; toss to coat. Spread onto two 15x10x1-inch baking pans. Bake 20 minutes or until peppers and onion are lightly browned, stirring after 10 minutes. Combine roasted vegetables and remaining ingredients in large bowl. Store in refrigerator up to 10 days or freeze up to 2 months. If serving right away put in small bowl and serve with tortilla chips.
Beefy Stuffed Mushrooms
1 pound lean ground beef
2 teaspoons prepared horseradish
1 teaspoon chopped chives
1 clove garlic, minced
¼ teaspoon black pepper
18 large mushrooms
2/3 cup dry white wine
Thoroughly mix ground beef, horseradish, chives, garlic, and pepper in medium bowl. Remove stems from mushrooms; stuff mushroom caps with beef mixture. Place stuffed mushrooms in shallow baking dish; pour wine over mushrooms. Bake in preheated
24 TRISCUIT Crackers
4 ounces Brie, cut into 24 small wedges
¼ cup apricot preserves
Top each cracker with one piece of cheese, ½ teaspoon preserves
Citrus Candied Nuts
1 egg white
1 ½ cups whole almonds
1 ½ cups pecan halves
1cup powdered sugar
2 tablespoons lemon juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Preheat oven to 300 degrees. Generously grease 15 ½ x 10 ½ x 1-inch jelly-roll pan. Beat egg white in medium bowl with electric mixer on high speed until soft peaks form. Add almonds and pecans; stir until coated. Stir in powdered sugar, lemon juice, orange peel, lemon peel
2 cups Ketchup
¾ cup bourbon
½ cup dark brown sugar
1 tablespoon grated onion
1 pound Hillshire Farm
Combine ketchup, bourbon, brown sugar and onion in medium saucepan. Stir in Lit’l Smokies; simmer in sauce over low heat or bake in
*If mixture becomes too thick, thin with additional bourbon or water.
Enjoy the food and the game!