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Super Bowl Party Recipes

Source of Recipe

Judy Howle


Recipe Introduction

"Yes, it's that time again! Here are some recipes for your consideration for that special day. For additional *hot* recipe ideas, take a look at Digital Chef, as well as Epicurious." FROZEN MARGARITAS

1 lime, cut in wedges
coarse salt
1 can (6 oz) frozen lime concentrate
3/4 cup tequila
6 Tbsp Triple Sec
1 can lemon-lime or grapefruit soda
3 - 4 cups ice cubes
lime slices for garnish

Rub rim of glasses with lime wedges and swirl glass in salt to coat rim. Combine half of each of the remaining ingredients in blender container; process until ice is finely chopped and mixture is slushy. Pour into glasses. Repeat. Garnish with lime slices.

Variation: For strawberry margaritas, add fresh or frozen strawberries to blender.

GUACAMOLE
(Mexican Avacado Dip, Internet Culinary Cyber City)

3 large Mexican Hass avocados, peeled and pitted
3 tomatoes, peeled, seeded and diced
1 medium onion, finely chopped
juice of one large lemon
1/3 cup cilantro, finely chopped
2 green hot chili peppers, seeded and chopped
1/2 teaspoon salt

Mash one avocado and chop the other two into 1/2-inch pieces. Add remaining ingredients and serve.

TACO DIP

1.5 pounds hamburger
1 medium onion, chopped
1 can refried beans
1 small jar hot picante sauce
1 package taco seasonong mix
16 ounce sour cream
12 ounce cheddar cheese, shredded

In a large frying pan, brown hamburger with onion. Drain fat. Stir in beans, sauce and seasoning mix.

In a 2 qt. casserole dish, spread 1/2 of the meat in the bottom and top with 1/2 of the sour cream and 1/2 of the cheese. Then repeat, ending with cheese on top.

Bake at 350 until bubbly about 20 minutes

Serve with tortilla chips.

Notes: It is not very spicy even though hot picante sause is used. Jalapeno peppers can be added when browning the ground beef for more spiciness.

TORTILLA ROLLUP APPETIZER

Mix together:

8oz cream cheese (softened) alittle milk can be added.
1 small can green chilies
1/4 cup picante sauce

Spread mixture on 6" flour tortillas (room temperature) Sprinkle with cheddar cheese and sliced black olives. Roll up and refrigerate, cut in 1/2" slices.

SPICY STUFFED MUSHROOMS WITH BACON

4 slices bacon
24 medium mushrooms (about 1 1/2 lbs)
1 tbs butter
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/3 cup finely chopped sweet red pepper
1-2 Jalapeno peppers, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley or 1 tbs dried

1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.
4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve warm.

SPICY CHICKEN DRUMMETTES

1/2 stick of margarine
1/2 cup Texas Pete Hot Sauce (or other comparable hot sauce)
1 package powdered ranch dressing mix
2 lbs chicken drummettes (baby chicken legs)
1 cup blue cheese dressing
celery stalks to accompany

Melt margarine in saucepan. Add 1/2 cup Texas Pete Hot Sauce.

Rinse and dry drummettes. Dip chicken in hot sauce mixture. Roll them in powdered Ranch dressing mix.

Spread onto baking sheet. Bake at 350°F for 15 to 20 minutes.

Serve with celery and blue cheese dressing.

Kristin Miller Epicurious January 1998

EIGHT LAYER FIESTA DIP

1 pkg taco seasoning mix
1 lb. ground beef
3/4 c. water
1 can refried beans
1/2 c. grated Cheddar cheese
1 sm. can sliced ripe olives
1 medium tomato, chopped
1 lg. avocado, peeled and mashed
1/2 c. sour cream
1/2 cup chunky salsa
1/4 c. chopped green onion
Nacho chips

In medium skillet, prepare taco seasoning mix with ground beef and water according to directions. Add refried beans and heat 5 minutes. In shallow 1-qt. serving bowl, spread beef and bean mixture. Layer remaining ingred. in order given above. Serve immediately with bowl of nacho chips and a batch of margaritas.

CHALUPA

This is not a true chili, but if you like chili, you'll love Chalupa. It may be made ahead and re-heated and it freezes well.



1 lb. pinto beans
3 lb. pork roast
7 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
1 (4 oz) can chopped green chiles
tortilla chips

Put all ingredients except corn chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.

QUESADILLAS EL PASO



Chopped green chiles, mild or hot
Nonstick cooking spray
4 (10") flour tortillas
3/4 lb. Monterey Jack cheese, thinly sliced
2 green onions, trimmed and sliced

Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Serve with Pico de Gallo or salsa.

Note: Leftover grilled chicken or shrimp are also good sprinkled over cheese!

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Have a great party!