Recipe: Football Food - 13 recipes (part 1 of 2) - 01-23-2000 Recipe Swap (updated)

FOOTBALL FOOD (part 1 of 2) 13 Recipes
Recipe Swap - January 23, 2000

RECIPES IN THIS FILE:
Championship Bean Dip
Spinach Phyllo Pizza
Peanut Butter Chicken
Un-Fried French Fries
Crab and Spinach Dip
Pineapple Cheese Spread
California Pizza Kitchen Spinach Artichoke Dip
Spinach Dip in Hawaiian Round Bread
Houston's Spinach Dip
Football Fever Chili
Spice over Rice
Giant M&M Chocolate Chip Cookie Pizza
Fruit Pizza

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CHAMPIONSHIP BEAN DIP
Source: Taste of Home Magazine
From: Laura P./NJ

This is great!

1 (16 oz.) can refried beans
1 cup picante sauce
1 cup shredded jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
1 (3 oz.) pkg. cream cheese, softened
1 Tbsp. chili powder
1/4 tsp. ground cumin
Tortilla chips (for serving)

Combine all, except chips in a crock pot.

Cover crock pot and heat on HIGH for 2 hours.

Serve with chips.

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SPINACH PHYLLO PIZZA
Source: Mediterranean Easter Dinner by Kristin P. - 04-08-98
From: J-M, ME
Serves 6 to 8 as an hors d'oeuvre

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 degrees 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.

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.

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PEANUT BUTTER CHICKEN
From: KellyWA
Makes 4 servings

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

1/4 cup oil*
1 chicken, cut in eight pieces
1 cup ketchup
1/3 cup creamy peanut butter
2 Tbsp. horseradish
Cinnamon-sugar mixture (for dusting)
Hot cooked rice (for serving)

Preheat oven to 350 degrees F.

Pour oil in a (13x9x2-inch) baking dish (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 at 350 degrees F for 30 minutes.

Turn chicken over. Sprinkle with more cinnamon-sugar mixture.

Bake another 30 minutes.

Serve over rice.

*Decreasing the amount of oil in the interest of saving calories won't affect the final result.

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UN-FRIED FRENCH FRIES
Source: In the Recipe with Rosie by Rosie Daley
From: KellyWA
Makes 4 servings

5 large baking potatoes (about 2-3/4lbs)
2 large egg whites
1 tablespoon Cajun spice

Preheat oven to 400 degrees F. Coat a baking sheet with 3 sprays of the cooking spray.

Slice potatoes lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks.

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 minutes with a spatula so they brown evenly. Serve immediately.

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CRAB AND SPINACH DIP
From: Kim, Ok
Makes about 4 1/2 cups

You can serve this in a round-shaped bread that has been hollowed out.

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (16 oz.) container sour cream
1 cup mayonnaise (Helmann's is best)
1 envelope Knorr Vegetable Soup and Recipe Mix
1 (8 oz.) can chestnuts, drained and chopped
3 scallions, chopped
1 (6 oz.) can crab meat, drained and flaked
FOR SERVING:
Round-shaped bread, hollowed out (optional)
Wheat, butter or sesame crackers (not saltines)

In a medium bowl, stir together all the ingredients, except the crab meat until well mixed. Add the crab meat and mix. Cover and chill 2 hours to blend flavors.

Stir before serving. If desired, place dip in hollowed out bread. Serve with crackers.

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PINEAPPLE CHEESE SPREAD
From: Gina, Fla
This makes 5 cups.

This is the one we serve at parties, I've had this recipe since I was 19 years old and it is always a winner.

PINEAPPLE CHEESE SPREAD

2 packages (8 oz. each) cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple, drained
1 cup chopped pecans (plus additional, for garnish, optional)
1/2 cup chopped green bell pepper
2 Tbsp. chopped green onion
1 tsp. Lawrey's Seasoned Salt
Crackers (for serving)

Mix cram cheese with pineapple, nuts, green pepper and onions. Add seasoned salt and mix well.

Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans.

Serve with crackers.

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CALIFORNIA PIZZA KITCHEN SPINACH ARTICHOKE DIP
Source: California Pizza Kitchen Pasta, Salads, Soups, and Sides by Larry Flax and Rick Rosenfield
From: Gina, Fla
Makes 8 to 10 servings

"A vast majority of CPK employees list this dip as their own and their customers' favorite appetizer. If you like, try serving it with wedges of fresh-baked focaccia in place of the tortilla chips."

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 (whipping) 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 Tabasco Sauce
Wedges of fresh-baked focaccia or blue and white corn tortilla chips (for serving)

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.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blonde 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. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco 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 wedges of fresh-baked focaccia or blue and white corn tortilla chips.

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SPINACH DIP IN HAWAIIAN ROUND BREAD
From: Gina, Fla
Makes 4 cups

This is the one dip everyone asks for the recipe.

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

In a medium bowl, stir the spinach, sour cream, mayonnaise, (dry) 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.

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HOUSTON'S SPINACH DIP
From: Gina, Fla

This is an absolutely delightful dip for spinach lovers...I always serve this as an appetizer during the holidays and people are always asking me for the recipe. I am happy to share it with you. Enjoy!

1/2 purple onion, chopped
3 tsp. garlic minced
1/2 stick (1/4 cup) butter
1 (10 oz.) pkg. chopped spinach, cooked and drained
1 (8 oz.) pkg. cream cheese, room temperature
1 (8 oz.) container sour cream
1/4 cup grated Parmesan cheese
2 cups artichoke hearts, drained and chopped
8 oz. Monterey jack cheese, cubed, room temperature
Salt and pepper to taste

Saute onions and garlic in butter.

Add remaining ingredients and mix well. Pour into oven-proof bowl.

Bake 350 degrees F for 25 minutes.

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FOOTBALL FEVER CHILI
From: Gina, Fla - 01-23-2000
Makes 6-8 servings

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

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients (beef through crushed red pepper flakes). 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!!!!!

Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti.

OR, TO COOK IN A CROCK POT:
Add all the ingredients together in the crock pot and stir. Cover crock pot and cook on HIGH setting about 4 to 6 hours, stirring occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!!!!

Can freeze leftovers for later meals.

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SPICE OVER RICE
From: Sandy,TX

hamburger
chopped onion
chopped bell pepper
cumin
salt
pepper
fajita 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.

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GIANT M&M CHOCOLATE CHIP COOKIE PIZZA
From: KellyWA
Makes 16 wedges

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

Preheat oven to 350 degrees 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-inch round pizza pan (a 13x9-inch pan can be substituted). Prick crust with a fork.

Bake 15-16 minutes or until firm.

Spread warm crust evenly with caramel topping.

Combine baking bits, coconut, and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly.

Continue to bake an additional 5 minutes or just until coconut begins to turn golden. Cool completely before cutting into wedges.

Store in tightly covered container.

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FRUIT PIZZA
From: KellyWA

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 a lot of fun!

1 roll Pillsbury refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 (8 oz.) 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 temperture listed on package until lightly browned. If it puffs up, press down slightly after you let it cool a little. Cool crust completely.

Beat 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 strawberries on top of the pineapple, then arrange the banana slices. Sprinkle with shredded coconut and sprinkle with pecans.

Refrigerate until serving. Cut into pizza slices to serve.