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

KellyWA (12:07:31) : DESSERT PIZZA SHELLS

1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125'F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)

Dissolve the yeast and the skim milk powder in the water. Add the sugar or honey and stir well to dissolve. Let this sit for about 10 minutes. Add the apple juice and combine well.

Put all of the flour in a large mixing bowl. Add the salt and combine. Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough. Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand. Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).

Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight. Go with a dough shell that is at least 1/8-inch thick.

Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings. The pizza shell should like like a pie or tart shell.

Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.

Preparation: The best way to go from this point is to dock the crust and bake it completely. This baked crust will then be ready to take various toppings. In a few situations you might want to only par-bake the crust -- when doing a baked apple pizza, for example.

Toppings:

Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese.

Fruits: Just about any fruit will work. Using fresh fruit will control the moisture.

Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.

Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well. Crushed or ground amaretto cookies make a great
topping over cheese and fruit. Chocolate chips, raisins and zest of oranges,
lemons or limes can be used most effectively to pump up the flavor. A dusting of confectioners' sugar
looks good and goes a long way in the taste department.

Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.

Sandy,TX (12:02:19) : WONTON OYSTERS

wonton wraps
oysters
cream cheese, softened
garlic salt
vegetable oil for frying

Quarter oysters. On each wonton wrap, place a piesce of oyster; top with a small piece of cream cheese. Sprinkle with garlic salt. Gather wonton dough ends together to seal edges; drop into hot cooking oil (325 degrees) and cook until golden brown.

KellyWA (12:01:57) : Posted on TKL by Dawn,ny

Jamaican Hot Wings

1 lb Butter
8 oz Jamaican Jerk Spice
1/2 oz Tabasco Sauce
8 oz Tomato Juice
8 oz Unbleached Flour
5 lb Chicken Wings; Or Drumettes,
-Fresh Not Frozen
Oil For Frying

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice,
Tobasco sauce, and tomato juice. Blend well and set aside. Rinse the
wings under cold running water and pat dry with paper towels.

Dust the wing with the flour and deep fry in a heavy pot or skillet in about
2-inches of hot oil until done. Place the cooked wings in the sauce
mixture and allow to marinate just a few minutes. Drain off any excess
liquid. Serve immediately.

Makes 40 to 50 Wings

KellyWA (12:00:56) : Originally posted on TKL by Dawn,ny

Cheesy Vegetable Spread

1 c Shredded Farmer Cheese(4 oz)
3 T Plain Yogurt
1 t Lemon juice
1 t Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 T Finely chopped Celery
2 T Chopped Pecans
2 T Currants
1/2 t Curry powder

In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth. Stir in remaining ingredients. Makes 1 1/2 cups.

Use as a spread on crackers, whole wheat
bread, or pita crisps, or stuffed into pita pockets.

May be made in advance, and refrigerated for 3-4 days.

KellyWA (11:56:50) : Originally posted on TKL by Dawn,NY

Spicy Marinated Mushrooms

1 lb Small mushrooms, cleaned
3/4 c Red wine vinegar
1/4 c Water
1/2 c Oil
1 Bay leaf; crumbled
1 tsp Dried tarragon; crushed
1/4 tsp Salt
1 Garlic clove; crushed
1 tb Chopped chives

Trim ends of stems of mushrooms. Combine vinegar, water, oil, bay leaf, tarragon, salt, garlic and chives. Mix well. Pour marinade over mushrooms, cover and marinate in refrigerator at least 12 hours. Stir or turn occasionally.

Serve chilled.

KellyWA (11:54:09) : PARMESAN BACON WRAPS

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese

Cut the bacon in half. I use a small baby spoon and put a little parmesan cheese on each cracker. Wrap 1/2 piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire cooling racks on top)Put these in a 250° oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. Drain on paper towels before putting out

Sandy,TX (11:51:34) : Someone asked a while back for this chili recipe--well I finally found my TEXAS COOK BOOK, so here's the recipe.

AWFUL GOOD TEXAS CHILI

3 strips bacon, thick sliced
3 pounds lean beef, course ground
1 medium onion, chopped fine
3 medium garlic cloves, minced
6-ounce can tomato paste
3 tbls. ground comino
1 tbl. ground oregano
1 tbl. salt
1 tbl. ground black pepper
12-ounce of beer ( Dark Mexican beer is brest)
6-9 dried, red chili pods
3 cups water

In a large skillet, fry bacon crisp. Remove and discard bacon saving the grease. Add meat, onion and garlic and saute in bacon grease until meat is gray. Stir in tomato paste, then ass spices and mix well through the meat. Pour in beer. Stir throughly and remove from heat. Remove stems and seed from dried chili pods. Boil in water in covered saucepan. for 15 minutes Put peppers and water into blender and blend into a thick sauce; pour sauce into kettle with meat, stir and simmer for 2 hours. Check after 1 1/2 hour hours. If chili needs thickening, add a tbl. of masa harina. If chili is too thick, add water sparingly. For hotter chile, add cayenne pepper or Tobasco sauce-sparingly. Serves 8.

KellyWA (11:50:28) : Originally posted on TKL by CC/CA

DEEP FRIED CHEESE

2 eggs
1 c. corn flakes, crushed
2 tbsp. dry mustard
1/4 tsp. salt
1/2 c. beer
1/2 c. milk
1 c. flour
2 tbsp. baking powder
1/4 tsp. pepper
10 oz. Monterey Jack cheese, cut in strips 2 1/2 x 1/2 x 1/2, well chilled

Beat eggs with milk in medium bowl. Combine corn flakes, flour, mustard,
baking powder, salt and pepper in another bowl. Stir into egg mixture,
blending well. Add enough beer to make batter consistency of whipped cream.
Heat oil to 375 degrees. Dip cold cheese into batter, coating completely.
Deep fry in batches until golden brown on all sides, about 2-3 minutes.
Drain well on paper towels. Makes about 30 appetizers.

KellyWA (11:49:34) : Standard Chex Party Mix

6 Tablespoons butter or margarine
1 Teaspoon seasoned salt
1/2 teaspoon garlic powder
3/4 cup salted nuts
4 teaspoons Worcestershire Sauce
6 cups wheat/Rice/Corn Chex

Heat oven to 250 degrees F. Slowly melt butter in shallow pan. Stir in
Worcestershire sauce, salt
and garlic powder. Add Chex and nuts. Mix well until all pieces are coated.
Heat in oven 45
minutes. Stir ever 15 minutes. Spread on absorbent paper to cool.

Makes 7 cups

KellyWA (11:49:13) : Ranch Flavored Oyster Crackers Mix

1 pk Unsalted oyster crackers
1 cn Mixed nuts
1/2 pk Fish crackers
3/4 c Vegetable oil
1 pk Hidden Valley Ranch Mix
1 ts Lemon pepper seasoning
1 ts Garlic powder
1 ts Onion powder
2 ts Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings
together. Pour crackers into large baking pan. Stir in fish crackers
and nuts. Drizzle oil mixture over and stir well to coat all crackers
and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight
container.

KellyWA (11:47:35) : (These are a personal favorite of mine)

OLIVE CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400°. for 15 minutes.
Makes 50 puffs.

KellyWA (11:46:56) : Originally Posted on TKL by Judy/AZ
Date: September 27th 1998

Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to room temperature before
baking. Bake at 400ª for 12-15 minutes until golden brown.

KellyWA (11:43:30) : Title:
Recipe(tried): chicken chilli
Originally posted on TKL By: JT
Date: October 9th 1998

CHICKEN CHILI

2 lb. boneless, skinless chicken breast, all fat removed, cooked and cut into bite sized pieces.

6 cans Great Northern White Beans
1 can fat free chicken broth
1T olive oil (or cooking spray)
2 med. chopped onions
2 4oz. cans chopped green chiles
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon oregano
1/4 teaspoon cloves, crushed
1/4 teaspoon cayenne pepper
1 cup reduced fat cheese -- Mont. Jack or cheddar, shredded Saute onions and garlic in oil. Add chiles and spices and cook for 2-3 minutes.

Add beans and chicken broth. Cook on medium heat until heated through. Add chicken and cheese adn cook until cheese melts.

You can top this with more cheese, fat free sour cream, salsa, and cilantro.

KellyWA (11:40:12) : Posted on TKL by Elly, Ohio December 28th 1999

It is a FOOTBALL-SHAPED Spread

Blend 4 packages of cream cheese (8ozs. each) and 2 packages HV original ranch party dip. Stir in 1 3/4 cups diced red bell peppers. Drain and dry 2 cans (2 1/4 ozs.dry wt. each) diced black olives and 1 can (4ozs.) diced green chilies. Add to mixture. Chill one hour.

Using a spatula, form a football shape on a platter. Chill 4 hours or overnight.

Decorate football using vegetable slices and cheese strips. Serve with assorted breads, crackers and vegetables.

Sandy,TX (11:39:44) : BEEF PICADILLO DIP

1 lb. ground beef
2 tomatoes, diced
1 small onion, chopped
3/4 cup chopped pimento
3/4 cup toasted slivered almonds
1 tsp. each, salt, pepper
2 cloves of garlic, finely minced
1/2 tsp. oregano
1/2 cup seegless white raisins
10-oz. chopped ripe olives 1 3-oz. can mushrooms, chopped
1 10-oz. can Rotel tomatoes

Brown ground beef in heavy skillet. Add remaining ingredients. Simmer covered, for 2 hours. Serve hot with corn chips.

KellyWA (11:37:38) : Originally Posted on TKL by Kathy, SC
November 7th 1998

CHILI WITH BEANS

2 lbs. ground chuck
2 large onions, chopped
1 lb. dried red kidney beans (cooked, or use equivalent in canned beans)
1 lb. can crushed tomatoes
1-2 Tbsp. chili powder ( or to taste)
salt and pepper to taste

Brown ground beef, add onions. Cook just until onions are translucent. Add beans, tomatoes, spices and heat through. Makes about 8 hearty servings.

Sandy,TX (11:34:51) : TEXAS CHEESE BALL

1 lb. Velveeta cheese, softened
4 oz. cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. chili powder
1 cup chopped pecans

Combine cheeses in mixer bowl. Beat with electric mixer until smooth. Add remaining ingredients, mixing well. Coat with additional finely chopped pecans.

KellyWA (11:31:46) : Originally Posted By on TKL by Terry,Tx

Hot Phyllo Burritos

8 green onions
1 can (16oz) pinto beans -- drained and rinsed
1 package (1-1/4 oz) taco seasoning mix
1 jalapeno
2 teaspoons salsa
16 sheets frozen phyllo pastry -- thawed
cooking spray
1 1/2 cups salsa

Cut green tops from onions. Cook tops in boiling water to cover 1 min.; drain. Plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips, and set aside. Chop enough of the white portions to measure 1/2 cup. Process chopped white portion, beans, and next 3 ingred. in food processor until smooth, stopping to scrape down sides; set aside. Place 1 phyllo sheet on a large cutting board, and coat with cooking spray. Keep remaining sheets covered with a slightly damp towel. Stack 3 more phyllo shhets over the first sheet, coating each with spray. Cut stack in half lengthwise, and cut each crosswise into thirds.

Spoon 1 tbl. bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1-1/2" from each end, and tie with green onion strips. Place om lightly greased baking sheets. Repeat process 3 times with remaining phyllo stacks and bean mixture. Bake at 400 degrees for 10-15 min. or until golden; cool on wire racks. Serve with additional salsa. Yield: 2 dozen

Per burrito and 2 tbl. salsa: 109 cal, 2.9g fat, 0mg chol, 346mg sod.
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NOTES : For milder filling, seed jalapeno before chopping.
Serve with Migas, corn muffins, and Mex. hot Chocolate for Brunch
Be sure not to fill too full, and roll loosely, if not they will burst.