Sunday, January 31, 2010 — Some good recipes for the Super Bowl game party.
Sausage Dip
1 lb. sausage, mild or hot
8 oz. cream cheese
1 can (10 oz.) Ro*tel® tomatoes
Brown sausage and drain. In crock pot, combine all ingredients and heat on low. Serve with chips.
Party Cracker Dip
1 pkg. (8 oz.) cream cheese, softened
1 jar (5 oz.) blue cheese spread
1 jar (5 oz.) pimiento cheese spread or sharp American cheese spread
1 small red onion, finely chopped
1/4 tsp. garlic powder
Assorted crackers
In a small bowl, beat cream cheese and cheese spreads until blended. Stir in red onion and garlic powder. Cover and refrigerate for at least two hours (cheese mixture will be soft). Serve with crackers.
Yield: 2-1/4 cups.
Spicy Honey Chicken Drumettes
1/4 C. honey
1/4 C. soy sauce
1/4 C. chili sauce
1/4 tsp. ginger
1/4 tsp. dry mustard
1/2 tsp. hot pepper sauce
12 chicken drumettes
In 12- x 8-inch (2 quart) baking dish, combine honey, soy sauce, chili sauce, ginger, dry mustard and hot pepper sauce; mix well. Add drumettes; turn to coat. Cover; refrigerate one hour to marinate.
Heat oven to 375°. Uncover dish. Bake chicken in marinade at 375° for 45 to 60 minutes or until chicken is fork-tender and no longer pink next to bone, brushing with marinade occasionally.
Yield: 12 drumettes
Zesty Nacho Dip
2 lbs. ground beef
2 lbs. processed cheese (Velveeta), cubed
1 can (14-1/2 oz.) stewed tomatoes, cut up
2 cans (4 oz. each) chopped green chilies
3 tsp. chili powder
3 tsp. Worcestershire sauce
Tortilla chips
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chilies, chili powder and Worcestershire sauce. Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm with chips. Refrigerate leftovers.
Yield: 8 cups.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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February 1, 2010
Cook’s Corner
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