Recipe: Football-Watching Food (20 recipes) - 10-10-99 Recipe Swap (updated)

FOOTBALL-WATCHING FOOD
Recipe Swap - October 10, 1999

20 RECIPES IN THIS FILE:
Guacamole
Cracked Pepper Hamburger Patties
Taco Chicken Wings
Oriental Chicken Wings
Best Seven-Layer Dip
Jack Daniel's Honey Mustard
San Diego Super Nachos
Chris' Green Chile Enchiladas
Chili Con Queso
Pinto Bean Dip
Chili Cheese Dip
Party Rounds
Shrimp Dip
Spinach Dip
Snails
Sausage Balls
Herb Butter
Spiced Pumpkin Muffins
White Chocolate And Pistachio Cookies
Wacky Watermelon Pie
GUACAMOLE
Source: Stephndon
From: CGBratMomx2, VA

2 medium avocados, ripe, pitted, peeled, mashed
1/3 cup thick and chunky salsa, hot
1/4 cup sour cream
2 tablespoons finely chopped onion 
1 tablespoon finely chopped fresh cilantro 
1 teaspoon lime juice
1 clove garlic, minced
1/4 teaspoon salt

Combine all ingredients and mix well. Cover; chill for at least 1 hour.
CRACKED PEPPER HAMBURGER PATTIES
From: Debbie.D., AL
Makes 4 servings

1 1/4 pounds ground sirloin
1 Tbsp. cracked black pepper
1 Tbsp. butter or margarine
1 clove garlic, minced
1 medium onion, sliced
1/2 cup beef broth, 
1 tsp. Worcestershire sauce
1 tsp. lemon juice

Shape patties into four 3/4 to 1-inch thick patties. Sprinkle both sides of patties with pepper; set aside.

Place these patties on your George Foreman, Maverick Healthy, Aroma, or Ultrex grill. Grill until the patties are cooked thoroughly. Remove from the grill and place on a microwave-safe dish.

Put minced garlic and onion in a microwave safe dish and add the butter. Saute in the microwave on HIGH for 2 minutes. Add beef broth, Worcestershire sauce, and lemon juice. Microwave on HIGH 1 minute or until mixture boils. 

Spoon onion mixture over patties. Microwave on MEDIUM (50% power) 1 minute.
TACO CHICKEN WINGS
From: Nancy, VA 

2 1/2 pounds chicken wings or drumettes
2 cups dry breadcrumbs
1 envelope taco seasoning mix
1 (16 oz) jar taco sauce

Combine breadcrumbs and taco mix; mix well. 

Preheat oven to 375 degrees F. 

Dip each wing into taco sauce; roll in breadcrumbs; coat thoroughly. Place in a slightly greased baking sheet. 

Bake 30 to 35 minutes.
ORIENTAL CHICKEN WINGS
Source: Ktvine
From: Nancy, VA 

Don't let long cooking time scare you - they are tender and juicy!

24 chicken wings
1 cup soy sauce
1/2 cup dry red wine
1/2 cup plus 1 tbsp sugar
1/4 tsp ground ginger 

Joint wings and toss wing tips (you will have 48 pieces). Lay chicken skin-side down in a large roasting pan, all in one layer. 

In a small saucepan, heat remaining ingredients until sugar is completely dissolved. Pour over wings. 

Bake at 400 degrees F for 45 minutes. Turn wings over and bake another 45 to 60 minutes, or until sauce is thick and sticky.
BEST SEVEN-LAYER DIP
Source: La Jolla Cooks Again
From: Nancy, VA

1 (12 ounce) package frozen guacamole, thawed
1/2 envelope taco seasoning mix
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 or 3 Roma tomatoes, finely chopped
2 green onion tops, finely chopped
1/4 cup black olives, chopped
Tortilla chips (for serving)

Spread the guacamole evenly in a shallow serving dish. 

Blend the seasoning mix with the sour cream and spread over the guacamole layer. Add layers of the cheeses, tomatoes, green onions and olives. 

Serve immediately or cover tightly with plastic wrap and refrigerate until serving time. Serve with tortilla chips.
JACK DANIEL'S HONEY MUSTARD
Source: Chris Barker
From: MagnaCruiser, TN

"Recipe can be halved."

1/2 cup honey 
2 tbsp prepared yellow mustard
1/2 cup cider vinegar 
1/2 cup Jack Daniel's whiskey
1/2 cup dark brown sugar, packed 
1 (9 ounce) bottle horseradish sauce
2 eggs 
2 tbsp flour

Put honey, vinegar, sugar, eggs, and flour into a blender. Blend for a few seconds on high until smooth. 

Put in a large saucepan and cook on high whipping briskly with a wire whisk to prevent it from sticking. As soon as it comes to a boil, remove from heat and add mustard. Stir briskly to blend. Add the horseradish; beat well.

Let cool completely, then place in a bottles with an airtight lid. Can store in the refrigerator for 6 to 8 weeks. Can be frozen in freezer bags for several months.
SAN DIEGO SUPER NACHOS
From: Nancy, VA 

1 pound ground beef
1 medium onion, chopped
2 cans (16 oz each) refried beans with sausage
1 envelope taco seasoning mix
2 small cans chopped green chiles
1 (16 oz) jar hot chunky taco sauce
2 to 3 cups shredded Monterey jack cheese 
GARNISHES:
Fresh sliced avocado, sliced black olives, sliced fresh mushrooms, chopped green onions, sour cream
Tortilla chips (for serving)

Brown ground beef and onion together; drain. 

Mix together the refried beans and taco seasoning; spread in a 13x9-inch baking pan. Pour beef and onions over top of beans evenly. Sprinkle chilies over beef. Pour taco sauce over top of chilies. End with shredded cheese over all. 

Bake uncovered at 350 degrees F for about 25 minutes. 

Garnish top with fresh sliced avocado, sliced black olives, sliced fresh mushrooms, chopped green onions, sour cream and dip with nachos.
CHRIS' GREEN CHILE ENCHILADAS
Source Chris Barker 
From: MagnaCruiser, TN 
Makes 4 to 5 servings

2 lbs. ground sirloin or ground chuck
1/4 cup dried minced onions
4 tbsp. granulated garlic
2 envelopes Taco Seasoning (Taco Bell or Chi Chi's preferred)
Water (as needed)
1 (8 oz) package cream cheese
1 package (10) soft flour tortillas, fajita size are best (corn may also be used if you like) 
2 cans (10 oz each) Old El Paso Green Chile Enchilada Sauce
1 (16 oz) package shredded Monterey Jack cheese.

Place ground sirloin in a large skillet and start to brown. Add granulated garlic and onions. Brown thoroughly breaking the meat into small pieces. Drain completely.

Add the taco seasoning to the ground sirloin along with enough water so that the seasoning can be completely mixed with the beef. Cook on high stirring occasionally until all the water is gone and then a little more. Meat should be very dry. Remove from heat and add the cream cheese to the seasoned meat mixing completely. 

With a spoon, place a spoonful into the center of each tortilla and fold in half. Using one fold of the tortilla pull the meat mixture to one side until the meat fills the rolled center with no air pockets and then roll into an enchilada shape.

Spray the bottom and sides of a 9x13-inch glass baking dish with non stick vegetable spray. Place a small amount of the green chile sauce dish and coat the dish on the bottom. Place all the enchiladas in the dish side by side packed tightly together. Pour the remaining chile sauce over the enchiladas leaving no dry areas. Sprinkle the shredded cheese over the entire dish. 

Bake at 350 degrees F or until hot and bubbly.
CHILI CON QUESO
From: Shelby, IA 
Makes 3 cups

1 medium onion, chopped
1 to 2 garlic cloves, minced
2 Tbsp butter or margarine
1 (4 oz) can chopped green chilies
2 1/2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 cup milk
Tortilla chips (for serving)

In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir 5 minutes. 

Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. 

Serve warm with tortilla chips. 
PINTO BEAN DIP
From: Shelby, IA
Makes 25-30 servings

1 (29 oz) can pinto beans, rinsed and drained
1 1/4 tsp salt, divided use
1/4 tsp ground black pepper
1/8 to 1/4 tsp hot pepper sauce
3 large ripe avocados, peeled and pitted
4 tsp lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup sliced green onion
2 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
1 (2 1/4 oz) can sliced ripe olives, drained
Tortilla chips (for serving)

In a bowl, mash beans with fork; stir in 3/4 teaspoon salt, black pepper and hot pepper sauce. Spread onto a 12-inch serving plate; set aside. 

Mash avocados with lemon juice and remaining 1/2 teaspoon salt; spread over bean mixture; set aside. 

Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with onions, tomatoes, cheese and olives. 

Serve with tortilla chips. 
CHILI CHEESE DIP
From: tony,IN - 10-10-99

"Awesome chip dip!!!"

2 pkgs (8 oz each) cream cheese (regular or fat free)
1 (15 oz) can Hormel chili with meat and beans
1/2 lb shredded nacho cheese or cheddar cheese
Plain or nacho flavored corn chips (for serving)

In a pie pan, press cream cheese into bottom of pan. Add can of chili, top with cheese. 

Microwave or bake in oven till the cheese is melted. 

Spoon out onto plates or small bowls and enjoy!!! Works well served with plain or nacho corn chips!!
PARTY ROUNDS
From: Fleigh, wa 

This is a necessity during football season at our house!

1 lb ground beef
1 lb ground pork sausage
1 lb Velveeta cheese
Worcestershire sauce (to taste)
Oregano (to taste)
Garlic powder (to taste)
Rye party bread

Brown sausage and beef together; drain. 

Add Velveeta to meat and melt. Add seasonings; mix well. 

Place on party bread pieces. Freeze and bake later, or bake immediately in oven at 350 degrees F for 7-10 minutes. 

Serve immediately.
SHRIMP DIP
From: PAM / AZ

1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) jar cocktail sauce
1 lb. cooked baby shrimp
Crackers (for serving)

Mix cream cheese and cocktail sauce well and form into a ball. 

Lay shrimp on top and serve with crackers.
SPINACH DIP
From: page - Michigan

Tonight's was doubled. This was soooooooooooooo gooooooood! A must do and SOOOOOOOOOOOO EASY! 

1 (10 oz.) pkg frozen spinach, not thawed just "break up" 
1/2 cup sour cream 
2 cups real mayonnaise 
2 jars (6 oz. each) marinated artichoke hearts, chopped up 
1 (8 oz.) bag of Italian shredded cheese blend (4 or 6 blend - tonight's was Kroger brand 6 blend (mozzarella, provolone, Romano, Parmesan, fontina and asiago) 
Bread chunks or chips or crackers (for serving)

Stir all ingredients for the dip together in casserole dish.

Bake in 350 degree F oven for about 45 minutes. I put a cover on, so if you don't maybe less time. 

Serve with bread chunks or chips or crackers. 
SNAILS
From: Johan,Malta

Snails
FOR THE SAUCE:
4 cloves garlic, crushed
Olive oil
Chopped fresh parsley
Tomato, seeded and chopped
3 tbsp white bread crumbs
1 lemon, juiced

Wash snails in salted water several times. In salted boiling water put the snails and let simmer till they are cooked. Check by trying to remove snail from shell if its cooked it will easily come away. Remove each snail from shell. 

Take all ingredients for the sauce and mix together.

Serve sauce over cooked snails.
SAUSAGE BALLS
From: Roz/La.
Makes a bunch. 

I think of Football Food, as "man food" (shows my generation, doesn't it?) This is my husband's favorite snack/finger food.

1 lb sharp cheddar cheese, shredded
1 lb bulk pork sausage (hot)
3 cups Bisquick baking mix

Work this mixture with your hands until you form something almost like a dough. Form into balls and flatten. 

Bake at 350 degrees F for about 20 minutes, drain on paper towels and eat warm. 

These freeze well and reheat in the microwave! 
HERB BUTTER
From: PAM / AZ

This is great on crackers, bagels, rolls etc. I serve it a lot for company, and everyone loves it.

1 cup butter, softened
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
2 Tbsp. chopped fresh basil
1 Tbsp. rosemary, crushed

Mix all ingredients together well and chill overnight. 

Let come to room temperature before serving. 
SPICED PUMPKIN MUFFINS
Source: The Garden of Eatin'
From: CGBratMomx2, VA - 10-10-99

2 cups flour
2/3 cup brown sugar, firmly packed
1/3 cup white granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup butter, melted
1/2 cup pumpkin puree (unsweetened) 
1/3 cup buttermilk
2 eggs, lightly beaten

Heat oven to 400 degrees F.

In a large bowl, stir together dry ingredients; set aside. 

In medium bowl, stir together remaining ingredients. Add to flour mixture; stir just until moistened. Spoon batter into greased 12 cup muffin pan. 

Bake 15 to 20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
WHITE CHOCOLATE AND PISTACHIO COOKIES
Adapted from source: The California Cookbook by Diane Rossen Worthington, 1994
From: Kathy,MA - 10-10-99
Makes 4 dozen

"Pistachio nuts and chocolate (white, milk, and dark) are a sublime combination. Here the nuts add elegance and crunch to these chewy white chocolate cookies."

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 pound quality white chocolate, cut into small chunks or chips
1 cup coarsely chopped pistachio nuts

Preheat the oven to 350 degrees F.

Sift together the flour, baking soda, and salt; set aside.

With an electric mixer, beat the butter with the sugars until creamy. Blend in the eggs and vanilla. Add the flour mixture and continue mixing until well blended. 

Stir in the white chocolate and pistachio nuts. Drop the batter by generous teaspoonfuls 2-inches apart on an ungreased baking sheet. 

Bake for 10 to 12 minutes, or until lightly browned. (The cookies should look slightly underdone when removed from the oven.) Let rest on the baking sheet for 1 minute before transferring to a wire rack to cool. 
WACKY WATERMELON PIE
From: Kelly,WA
Makes 1 (9-inch) pie, 8 servings

1 (12 ounce) container frozen non-dairy whipped topping, thawed
1 (3 ounce) package watermelon-flavored gelatin (I used strawberry/banana flavor)
1/4 cup water
2 cups watermelon balls
1 (9-inch) crumb pie shell

In large bowl, fold whipped topping, (dry) gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. 

Chill for 2 hours before serving. 