Tuesday, January 27, 2009

Lynn's Football Food - Part 2 and Part 1 UPDATED

Okay now,  time is growing short.  You have all contributed before and now is the time to drag all those foods and recipes out from the back of the refrigerator and share them one last time.  The troll pies, and the sticky buns and the dips and the ribs and give us everything you got!!!

Football food doesn't have to be healthy - the season is short, at least compared to hockey. Heeding Fred's call for Super Bowl party recipes, I start you with something even the kitchen-challenged can make. Warning: this is a little addictive and it contains too much fat and sodium.

You can probably use reduced-fat sour cream to lighten it up. But why?

Mikey's Salsa Dip

This recipe isn't from a guy named Mikey - it's named for a young boy who ate huge amounts of it when I brought it to neighborhood football gatherings (Hail to the Redskins!) Mikey called it "Lynn Dip," so feel free to name it after anyone or anything that suits the occasion.

1 - 16 oz. container sour cream
1/2 of a 1 oz. package Ranch dip mix (I use Hidden Valley original)
1 cup chunky salsa (I use medium heat)
Optional garnish: diced tomatoes and green chiles
Corn or tortilla chips for dipping (oh, use any type of chip you like)

Blend sour cream and Ranch dip mix until smooth. Stir in salsa and refrigerate for at least a couple of hours - overnight is probably better. Dust off your chip'n dip set, fill bowl section with dip and put corn chips on the plate part. Impress your guests with the optional garnish of tomatoes and chilies. If you don't have a chip'n dip server, a regular bowl and plate will work just fine - but it might look a little tacky to serve it from the sour cream container

The original recipe for this dip calls for an entire package of Ranch dip mix and 1/2 cup of salsa, so feel free to play with this to suit your taste. It would probably be good with RO*TEL tomatoes replacing the salsa. This particular version is just the result of my faulty memory, because I forgot to write down the directions when a friend told me how to make it.


Fred Schwartz said...

Jane's Barbecued Spareribs --
Dust ribs with flour then brown in large pan


1/2 cup catsup
2 teaspoons chili powder
1/3 cup of sugar
1/3 cup of vinegar
1/2 teaspoon salt
1 teaspoon paprika

bring the above ingredients to a boil

Pour over the ribs - cover 1 hour at 350 degrees
remove cover cook for 1 and 1/2 hours
baste as you need

I always make about a triple recipe, this sauce is great with chicken, ribs or just about anything that calls for barbecue sauce

And the good news is it is from my Mother-in-law

James said...

Chicken Cacciatore

I grew up next door to an Italian family, the Papas. This was Mrs. Papa’s receipt for chicken cacciatore. She would usually put any left over she had into this dish.

Yield 4 servings

Flour cup all-purpose flour for coating
Black pepper
1/2 (4 pound) chicken, cut into pieces
1 tablespoon vegetable oil

1/2 onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 (14.5 ounce) can diced tomatoes
1/4 teaspoon dried oregano
1/4 cup white wine
1 cup fresh mushrooms, quartered

Salt and pepper to taste

Combine the flour, salt and pepper and dredge the chicken pieces in flour until well coated coated.

Heat the oil in a large lidded skillet

Fry the chicken pieces until they are browned on both sides. Remove from skillet.

Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned.

Return the chicken to the skillet and add the tomatoes, oregano and wine.

Cover and simmer for 30 minutes over medium low heat.

Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

James said...

These are the best "snacky" things you'll ever eat. Using the mini muffin tin will work great if you are making hors d'ourves.

Filled Biscuits

Prehead the oven to 400 F (375 if using a non-stick pan)

1 package of 10 "Big Country Biscuits"

For the filling:
8 oz of cream cheese
6 oz of either deli ham or ham you have baked, chopped up into small bits
6 oz of Swiss cheese, grated
1 medium onion, chopped
Aromaat (Knorr - optional)

Mix all the filling ingredients in a bowl.

Open the biscuits, dived each half
Place the sliced biscuits in a muffin pan (mini muffin pan works great), spreading them to make a cup.
Add the filling to each up.

Bake about 13-14 minutes and garnish with dry parsley if you wish.

James said...

I tried this for supper yesterday and it's really good. And, it's really economical to make. The total cost to feed the two of us was $6.12

Teriyaki Beef and Noodle Bowls

Makes: 2 (1 3/4-cup) servings. (Double recipe for larger servings.)


* 1/2 lb. lean ground beef
* 1 (9-oz.) pkg. Frozen Vegetables Teriyaki (or regular frozen vegetables and 2 tblsp teriyaki sauce)
* 1 1/2 cups water
* 1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
* 2 tablespoons chopped peanuts, if desired

1. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

2. Add frozen vegetables and water; mix well. Bring to a boil. Break noodles into 4 pieces; add noodles and 1 teaspoon of the seasoning from soup mix to beef mixture. (Discard remaining seasoning mix or reserve for a later use.)

3. Reduce heat to medium; simmer 5 to 6 minutes or until vegetables are tender, stirring occasionally to separate noodles.

4. To serve, spoon mixture into individual bowls. Sprinkle with peanuts. If desired, serve with soy sauce.

1 3/4 Cups: Calories 575 (Calories from Fat 315); Total Fat 35g (Saturated Fat 10g); Cholesterol 65mg; Sodium 1410mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 5g); Protein 30g Percent Daily Value*: Vitamin A 64%; Vitamin C 22%; Calcium 2%; Iron 18% Exchanges: 2 Starch; 1 Vegetable; 3 Medium-Fat Meat; 4 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

James said...

I "did" Fred's BBQ sauce today. I reduced the chili powder to almost nill though (I can't take hot spices). It is really good!

Fred Schwartz said...

Thank you! Actually, Jane is my mother-in-law and she thanks you also. I use it frequently on anything that takes bbq sauce.

OT: Congrats on your Recordnet mention!

James said...

Am I the only cook in the blog? :)

Seven layer casserole is a layered ground beef casserole with rice, corn, tomatoes, green pepper, onion, and shredded cheese.
Cook Time: 1 hour 30 minutes


* 1 cup uncooked rice, washed and drained
* 1 cup whole kernel corn, drained
* dash salt and pepper
* 1 can (8 ounces) tomato sauce and 1/2 cup water
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 3/4 to 1 pound extra lean ground beef, uncooked and broken up
* dash salt and pepper
* 1 can (14.5 ounces) diced tomatoes, undrained
* 4 strips bacon, cut in half
* shredded cheese, if desired for topping

Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.

Serves 4.
I've used a slow cooker too, and it works just as well. About 8 hours cooking time depending on the slow cooker.