recipelink.com Chat Room Recipe Swap
01-23-2000 – Football Food - 35 Recipes Part 1 of 2

Laura.P./NJ (10:40:23) : Championship Bean Dip
Taste of Home Magazine

This is great!

1 can (16 oz.)refried beans
1 c. picante sauce
1 c. shredded jack cheese
1 c. shredded cheddar cheese
3/4 c. sour cream
1 package (3oz.) cream cheese, softened
1 T. chili powder
1/4 t. ground cumin
Tortilla Chips

Combine all, except chips in a crockpot and heat on high for 2 hours. Serve with chips.

J-M,.ME (09:10:01) : SPINACH PHYLLO PIZZA

1 1/2 pounds spinach (about 2 bunches), coarse stems
discarded and the
leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked
between 2 sheets
of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

In a kettle cook the spinach in the water clinging to the
leaves, covered, over moderate heat for 3 to 4 minutes, or
until it is just wilted, refresh it under cold water, and let it
drain well in a colander while making the phyllo crust.

Preheat the oven to 400°F. Brush a baking sheet lightly with
some of the butter, put 1 sheet of the phyllo on the butter,
the brush it lightly withy some of the remaining butter.
Sprinkle the phyllo with 1 tablespoon of the Parmesan, put
another sheet of the phyllo on top, and press it firmly so that
it adheres to the bottom layer. Butter, sprinkle, and layer the
remaining phyllo in the same manner, ending with a sheet of
phyllo. Brush the top sheet lightly with the remaining butter
and bake the crust in the middle of the oven for 5 minutes.

Arrange the spinach evenly on the crust, leaving a 1-inch
border all around, crumble the mint over it, and season the
spinach with salt and pepper. Scatter the onion over the
spinach, sprinkle the pizza with the Feta, and drizzle it with
the oil. Bake the pizza in the middle of the oven for 15
minutes, or until the cheese is melted, and with a pizza wheel
or sharp knife cut it into squares.

Serves 6 to 8 as an hors d'oeuvre.

KellyWA (09:01:12) : Peanut Butter Chicken
(serves 4)

1/4 cup oil
1 chicken - cut in 8ths
1 cup ketchup
1/3 cup peanut butter (creamy)
2 Tbsp. horseradish

cinnamon/sugar mixture

Procedure:
Preheat oven to 350
Pour oil in baking dish (approx. 13 x 9 x 2) (Note: decreasing the amount of oil in the interest of saving calories won't
affect the final result. Or using cooking spray)

Mix ketchup, peanut butter and horseradish in a bowl.
Dip chicken pieces in and place in baking dish.
Pour any extra sauce over chicken.
Sprinkle with cinnamon/sugar mix. (a light dusting)

Bake 1/2 hour at 350

Turn chicken over.
Sprinkle with cinnamon/sugar mix.

Bake another 1/2 hour.

Serve over rice.

You may want to double the recipe for the sauce as it is really good over the rice.

KellyWA (06:48:30) : Recipe(tried): Baked Sweet Potatoes
(Originally posted on TKL by Lisa-NC
Date: October 4th 1998)

I don't fry these, but they turn out crispy on the outside and tender on the inside. Sorry I don't have exact amounts, I lost the original recipe but it should be easy to judge how much you need.

Sweet potatoes, cut in to strips (like fries)
Oil (olive, canola, corn whatever...cooking spray works too)
Cajun seasoning
Salt (if you use sodium free cajun seasoning...you can omit this if you want too)

Coat the sliced potatoes with oil and sprinkle with cajun seasoning and salt. Place in one layer on a baking sheet. Bake at 450 F until done (this depends on how many potatoes and how thick you've cut the slices. Turn potatoes once or twice while cooking.

KellyWA (06:43:47) : Un-Fried French Fries
Recipe By : In the Recipe with Rosie
Serving Size : 4

5 large baking potaotes -- (about 2-3/4lbs)
light veg. oil cooking spray
2 large egg whites
1 tablespoon Cajun spice

Preheat oven to 400 degrees. Slice potaotes lengthwise into 1/4" ovals, then slice each oval lengthwise into matchsticks. Coat a
baking sheet with 3 sprays of the cooking spray. Combine the egg whites and Cajun spice in a bowl. Add potatoes and mix to coat.

Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between.

Place the baking sheet on the bottom shelf of the oven. Bake for 40-45 min, until the fries are crispy, turning the every 6-8 min. with spatula so they brown evenly. Serve immediately.

Kim,.Ok (01:35:30) : Crab and Spinach Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo (Helmans is best)
1 pkg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 can crab meat drained and flaked

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed.Add the crab meat and mix. Cover and chill 2 hours to blend flavors.

Stir before serving. You can put this in a round shaped bread that has been hollowed out. Serve with Wheat, Butter or Sasame crackers (Not Saltines). Makes about 4 1/2 cups.

Gina,.Fla (12:33:32) : Pineapple Cheese Spread

This makes 5 cups.

2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.

Gina,.Fla (12:33:04) : Spinach Artichoke Dip

Makes 8 to 10 servings

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon
cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand,
and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch
slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tobasco Sauce
Blue and white corn tortilla chips

1. In a large saucepan, warm the olive oil and butter together over
medium heat. When the butter has melted, add the onion and cook,
stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and
cook 2 to 3 minutes longer, stirring frequently and stopping before the
onion and garlic brown.

2. Sprinkle the flour and continue cooking, stirring continuously, until
the mixture turns a golden-blond color, 10 to 15 minutes. Then,
whisking continuously, slowly pour in the stock until it is smoothly
incorporated. When the mixture begins to simmer, stir in the cream. Let
it return to the simmer. Remove from the heat, add the parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and stir until
thoroughly blended.

3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack
cheese and Tobasco sauce, and stir until the ingredients are thoroughly
combined and the cheese has melted. Transfer to a warmed serving
bowl and serve immediately, accompanied by blue and white corn
tortilla chips.

Gina,.Fla (12:32:41) : Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.

Gina,.Fla (12:32:13) : Houston's Spinich Dip

1/2 purple onion, chopped
1/2 stick butter
3 tsp. garlic minced
1 10 oz. pkgs. chopped spinach, cookead and drained
8 oz. cream cheese, room temperature
8 oz. sour cream
1/4 c. parmesan cheese
2 c. artichoke hearts, drained and chopped
8 oz. monterey jack cheese, cubed, room temp.
salt and pepper to taste

Saute onions and garlic in butter, add other ingredients and mix well. Pour into oven proof bowl and bake 350 for 25 mts.

Gina,.Fla (12:31:18) : Football Fever Chili

2 to 2 1/2 lbs. of beef
1 tsp. olive oil
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
3 tbsp. chili powder
1/2 tsp. crushed red pepper
1 tsp. ground allspice
1 tbsp. salt
1 medium onion, chopped
4 cloves garlic, crushed
1 12oz. can tomato paste
1 15oz. can of tomato sauce
4 cups water
2 tbsp. vinegar
2 tsp. Worcestershire sauce (optional)
4 bay leaves
1 oz. block of unsweetened baking chocolate
1/2 tsp. ground cayene peppers (optional)

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients. Stir until meat is slightly browned. Add remaining ingredients. Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!! Serves 6-8. Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti.

For crock pot cooking, add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stiring occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!!!!

Can freeze leftovers for later meals.

Gina,.Fla (12:30:08) : Pulled Pork Sandwiches
Texas and Midwestern Style

8 Servings

2 pounds pork shoulder, cut into large cubes, salt and pepper to taste
2 cups chopped onions
2 cups chopped green bell peppers
1/2 cup firmly packed light brown sugar
1 teaspoon dry mustard
1 tablespoon chili powder
1/4 cup red wine vinegar
2 teaspoons liquid smoke
6 ounces tomato paste
2/3 cup apple juice
8 sandwich rolls

1. Preheat oven to 325 degrres. Combine pork, onion and bell pepper in 3 quart casserole.

2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

3. Cover and bake until meat is very tender and breaks apart, 3 1/4 hours to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.

Sandy,TX (12:25:11) : SPICE OVER RICE

hamburger
chopped onion
chopped bell pepper
comino
salt
pepper
fahita seasoning
taco mix
rice
can stewed of diced tomatoes
a little water

Brown hamburger, add seasonings, onion, bell pepper and saute. Add can of tomatoes and about 1/3 can of water. Simmer for a while, then serve over rice.

KellyWA (12:16:00) : Originally Posted on TKL By: Terry/TX
Date: July 13th 1999

Chocolate Dessert Wraps
Serving Size : 4

1/2 cup creamy peanut butter*
4 (8") flour tortillas
1 cup miniature marshmallow
1/2 cup miniature chocolate chip
vanilla ice cream
chocolate shavings -- optional

Spread 2 tbl. of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbl. chocolate chips on half of each tortilla. Roll
up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal thightly. Grill, covered, over low heat for 5-10 min. or
until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavongs, if
desired.

Source: Quick Cooking/Jul-Aug/99
- - - - - - - - - - - - - - - - - - -
NOTES : * Crunchy peanut butter is not recommended for this recipe.

KellyWA (12:11:55) : Originally posted on TKL by Nancy H.
Date: April 22nd 1999

TEX-MEX WRAPS

1 packet Uncle Ben's Boil-In-Bag Rice, 2 cup size
16 oz. tomatoes, canned, drained and diced
1/2 lb. ground beef
1/2 cup onion, chopped
1 can red beans, drained and rinsed
1 package taco seasoning mix
1/2 cup shredded Monterey Jack cheese
2 T. cilantro, chopped
6 flour tortillas

1. Cook rice according to package directions.
2. Meanwhile, in a large skillet, brown ground beef and onion.
Drain off and discard fat.
3. Add beans, tomatoes and taco seasoning to meat mixture.
Bring to a boil, simmer 10 minutes or until mixture thickens.
4. Stir in cooked rice.
5. To prepare wraps, spread one layer of meat mixture onto each tortilla.
Top with cilantro and shredded cheese.
6. Roll tightly and cut into smaller pieces if desired.

Serves 6

This is not my recipe - I found it on the Uncle Ben's web page and have not yet tried it!

KellyWA (12:09:15) : GIANT M&M CHOCOLATE CHIP COOKIE PIZZA

2 c all-purpose flour
1 tsp baking soda
1 c (2 sticks) butter or margarine
1/2 c firmly packed light brown sugar
1 tsp vanilla extract
1/2 c caramel ice cream topping
1 c M&Ms(r) semi-sweet or milk chocolate baking
bits
3/4 c shredded coconut
1/2 c dry roasted peanuts

Preheat oven to 350 deg F.

In a bowl, combine flour and baking soda; set aside.
Cream butter, sugar, and vanilla and
fluffy; add flour mixture just until blended. Dough will
be crumbly. Pat dough evenly into
greased 12" round pizza pan (a 13 X 9" pan can be
substituted). Prick crust with a fork.
Bake 15-16 min or until firm.

Spread warm crust evenly with caramel topping.
Combine M&Ms(r) Chocolate Baking
Bits, coconut, and nuts.
Sprinkle mixture evenly over caramel topping; pat
down lightly. Continue to bake an
additional 5 min or just until coconut begins to turn
golden.

Cool completely before cutting into wedges. Store in
tightly covered container. Makes 16
wedges.

KellyWA (12:08:19) : Fruit Pizza

1 roll Pillsbury refrigerated sugar cookie dough
1 cup sugar
1 8 oz. cream cheese, softened
1 8 oz. cool whip
1 small can crushed pineapple
fresh strawberries, cleaned, hulled and thinly sliced
bananas, sliced
shredded coconut
finely chopped pecans

Spread sugar cookie dough evenly on a pizza pan
using fingertips. Pierce a few times with fork tines
and
bake at temp listed on package until lightly browned.
If it puffs up, press down slightly after you let it cool
a
little. Cool crust completely. Beat softened cream
cheese with sugar until smooth. Fold in Cool Whip
and blend thoroughly. Spread this on the cooled
crust.
Drain pineapple thoroughly and spread evenly over
cream cheese mixture. Arrange the slices of
strawberres on top of the pineapple, then arrange the
banana slices. Sprinkle with shredded coconut and
sprinkle with pecans. Use your imagination like you
are decorating a pizza. Make believe the cream
cheese mixture is the sauce, the strawberries and
bananas are pepperoni and mushrooms, and the
coconut and pecans are the cheese. It is alot of fun!
Refrigerate until serving. Cut into pizza slices to
serve.