Recipe(tried): Super Bowl Recipes from my Cooking Clas

SUPER BOWL RECIPES FROM MY COOKING CLASS--MARIANNE WRIGHTRoasted Potatoes

1 pound new potatoes
2 T. butter, melted
2 tsp. sugar
1 tsp kosher salt
1/2 tsp pepper, coursely ground

Heat oven to 375 degrees. Coat potatoes with butter or margarine. Arrange in a baking pan. Combine sugar, salt and pepper; sprinkle over potatoes. Bake until tender. 40 to 45 minutes. Serves 4 to 5.
These can also be used for dinner .

I serve these with Aoli.

Aioli

4 cloves garlic
4 large egg yolks
1 T. boiling water
1 T. fresh lemon juice
1/2 tsp salt
pinch cayenne pepper
1 1/3 c.oil (2/3 c. safflower-2/3 c. extra virgin olive oil
Puree garlic with egg yolks in food processor. Add water and lemon juice and process, then add salt and pepper. Add oil very slowly while processor is running. Refrigerate until using.

Killer Queso

1 pound hot bulk pork sausage
1 pound velvetta cheese, cubed
1 10 oz can tomatoes with chiles (such as Rotel brand) or
1 8 oz jar picante sauce
Brown sausage and drain grease. Add cheese and tomatoes to pan and heat until cheese is melted. Add drained sausage and serve. Serve with corn or tortilla chips. Also very good on a baked potato if you have any leftover. (doubt it)

Baked Fiesta Spinach Dip

1 c. chopped onion
1 T. veg. oil
1 c. chunky salsa, well drained
1 10 0z pkg frozen spinach, thawed and squeezed dry
2 1/2 c. shredded monterey jack cheese
8 pz cream cheese cubed
1 c. light cream
1/2 c. sliced black olives
1 c. chopped pecans

Preheat oven to 400. Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the jack cheese, the cream cheese, cream and olives. Sprinkle with pecans. Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese. Serve hot.

You can serve this in hollowed out french bread.

GOAT CHEESE DIP WITH RED PEPPER AND CHIVES
3 3 1/2 ounce pkgs of goat cheese
3/4 c. sour cream
4 T. minced red pepper (fresh)
2 T. minced chives
1 clove garlic, finely minced
1 tsp lemon juice
salt and freshly ground pepper to taste
extra virgin olive oil, optional
snipped chives for garnish, optional

In a med bowl, with an elextric mixer. blend the goat cheese and sour cream until smooth. Stir in red pepper, chives, garlic and lemon juice. Add salt and pepper. Cover and refrigerate until ready to serve. Tranfer to a platter. If desired drizzle with olive oil and garnish with chives.
This dip is good with pita chips, and it suits raw and blanched veggies of all kinds, especially snow peas, baby carrots, radishes, and bell pepper strips.