SUPER BOWL RECIPE - BUFFALO CHICKEN DIP

Buffalo Chicken Dip

I have a really good buffalo chicken dip recipe that I got from my cousin Kristin Steimel several years ago. While thumbing through a cookbook today I found another similar recipe, so you are going to get both of them and you can decide which one you like best.

4 chicken breasts, cooked until done and shredded

1 (12-ounce) bottle Frank's Hot Sauce

Combine these two ingredients together and spread in a 9-by-13-inch baking dish.

24 ounces bottled ranch salad dressing

2 (8-ounce) packages cream cheese, softened

1 cup finely diced celery

Combine these ingredients together in a saucepan and heat until all are smooth and creamy. Spread over the chicken and hot sauce layer. Top with 2 cups shredded Monterey Jack cheese. Bake in a 350 degree oven until bubbly and slightly browned. Serve with celery sticks or tortilla chips.

SUPER BOWL RECIPE - SWEET AND SPICY CHEESEBURGER NACHOS

1 pound lean ground beef
2 teaspoons minced garlic
1 23-ounce jar salsa con queso
2 tablespoons finely chopped jalapeño pepper
1 teaspoon crushed red pepper flakes
1 teaspoon hot pepper sauce
1 12-ounce bottle Heinz® Chili Sauce
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
2 bags (8 to 11 ounce) tortilla chips
½ cup sliced green onions

In a large saucepan over medium high heat, cook beef and garlic for 6 to 8 minutes, or until cooked through, stirring frequently. Drain fat if needed. Reduce heat to medium, and stir in salsa con queso, jalapeño, red pepper flakes and hot pepper sauce. Cover and simmer for 8 to 10 minutes, or until heated through, stirring frequently.

Meanwhile, combine Cranberry Sauce and Chili Sauce in a medium saucepan over medium heat, and simmer until smooth, about 5 to 10 minutes, stirring occasionally.

To serve, arrange tortilla chips on plates. Spoon cheese mixture on top of tortillas and drizzle with cranberry mixture. Sprinkle onions on top and serve immediately.
TIP: If desired, add additional toppings such as sliced black olives, chopped onions or chopped tomatoes.

Serves 6

SUPER BOWL RECIPE - MARGARITA PORK KABOBS

Margarita Pork Kabobs

1 pound pork tenderloin, cut into 1 inch cubes
1 cup margarita mix, or 1 cup lime juice, 4 teaspoon sugar, 1/2 teaspoon salt
1 teaspoon ground coriander
1 clove garlic, minced
1 large green or red pepper, cut into 8 pieces
2 ears corn, cut into 8 pieces
2 tablespoons butter, softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley

Combine margarita mix, coriander and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. If using bamboo skewers, soak in water 20 to 30 minutes before using. Grill over hot coals, basting with butter mixture, for 10 to 15 minutes, turning frequently.

SUPER BOWL RECIPE - BUFFALO CHICKEN DIP

Buffalo Chicken Dip

4 chicken breasts, cooked until done and shredded

1 (12-ounce) bottle Frank's Hot Sauce

Combine these two ingredients together and spread in a 9-by-13-inch baking dish.

24 ounces bottled ranch salad dressing

2 (8-ounce) packages cream cheese, softened

1 cup finely diced celery

Combine these ingredients together in a saucepan and heat until all are smooth and creamy. Spread over the chicken and hot sauce layer. Top with 2 cups shredded Monterey Jack cheese. Bake in a 350 degree oven until bubbly and slightly browned. Serve with celery sticks or tortilla chips.

TEXAS CHILI

3 pounds lean beef, cubed or coarsely ground
1/4 cup salad oil
6 cups water
2 bay leaves
6 tablespoons chili powder
1 tablespoon salt
10 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon oregano leaves, crushed
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 tablespoon sugar
3 tablespoons sweet Hungarian paprika
1 tablespoon dried onion flakes
3 tablespoons flour
6 tablespoons cornmeal

In a 6 quart saucepan, sear beef in salad oil until beef color is gray, not brown. Add water, bay leaves, chili powder, salt, garlic, cumin seeds oregano, red pepper, pepper, sugar, paprika and onion flakes. Simmer, covered, 2 hours. Cool. Refrigerate overnight so flavors will mellow. Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5 to 7 minutes after thickening has been added. Remove bay leaves before serving.Serves 6.

FRENCH ONION SOUP

1 stick butter
8 cups thinly sliced onions
3 tablespoons flour
3 quarts beef stock
1 tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon Kitchen Bouquet
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350F in the oven for about 15 minutes, until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

FRESH PEACH KUCHEN

Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat oven to 350F. Grease a 9 x 2 inch round pan.
Whisk together thoroughly:
1 cup all purpose flour
1 tablespoon baking powder
1/8 teaspoon salt

In a large bowl, beat on medium to high speed, until light and fluffy:
1 stick unsalted butter
3/4 cup sugar

Beat in one at a time until blended:
2 large eggs
Stir in the flour mixture just until incorporated. Scrape batter into pan and spread evenly.

Scatter on top:
2 cups sliced, peeled peaches
Combine and sprinkle over fruit:
1 tablespoon sugar
1/4 tablespoon cinnamon

CHICKEN MUSHROOM STUFFED CROISSANT

1 cooked and cubed chicken breast
ranch dressing
fresh mushrooms
shredded lettuce
shredded mozzarella cheese
1 croissant

Cut chicken breast into cubes and saute in oil with sliced fresh mushrooms until chicken is cooked. Add 1 tablespoon of ranch dressing and shredded lettuce and keep warm. Slice croissant down the middle and take out the bread leaving a croissant shell. To the cooked chicken, add shredded mozzarella cheese until melted. Stuff the croissant shell with the chicken mixture and put the croissant back together. Drizzle the top of the croissant with more ranch dressing and add more shredded mozzarella cheese. Heat for 10 seconds in microwave and serve. Serves 1.

BROCCOLI, HAM AND CHEESE STRATA

12 slices bread
3/4 pound sliced cheese
10 ounces chopped broccoli, cooked and drained
3 cups chopped ham
6 eggs, slightly beaten
3 1/2 cups milk
2 teaspoons minced onion
1/2 teaspoon salt
1/2 teaspoon dry mustard

Using a doughnut cutter, cut circles out of each slice of bread. Put scraps in the bottom of a buttered 9 x 13 inch casserole dish. Put cheese slices over bread. Add a layer of broccoli and a layer of ham. Put "doughnuts" and "holes" on top. Combine remaining ingredients in a bowl and pour over ham. Cover and refrigerate overnight. Bake uncovered for 55 to 60 minutes at 325 degrees. Sprinkle some additional cheese on during the last 5 minutes of baking. Let stand for 10 minutes before serving. Serves 18.

RUSTIC BREAD SALAD

1/3 pound day old sourdough or crusty whole grain bread, torn into chunks
8 cups torn mixed salad greens
3 large, ripe tomatoes, cut into chunks
1 cucumber, seeded, cut into 1/2 inch chunks
3/4 cup thinly sliced red onion rings, cut in half
1 and 1/3 cups crumbled feta cheese
1/3 cup pitted ripe olives, cut in half lengthwise
1/2 cup bottled Italian salad dressing

Place bread chunks in bottom of salad bowl. Top with greens. Toss tomatoes, cucumber, onion, cheese and olives; place over greens. Refrigerate. Just before serving, pour dressing over salad. Toss lightly. Makes 6 to 8 servings.

CHICKEN SCALLOPPINI WITH TOMATOES

4 skinless, boneless chicken breast halves
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon olive oil
2 large cloves garlic, minced
4 anchovy fillets, drained and chopped
1/2 cup pitted kalamata olives, halved
1/2 of a 14 1/2 ounce can Italian plum tomatoes with liquid, chopped
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
3 tablespoons snipped fresh basil
1 tablespoon snipped Italian parsley
2 tablespoons drained capers

Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4 inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet. Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper. Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Serves 4.

SMOKY VEGETABLE PIZZETTAS

1 16 ounce loaf frozen bread dough
1 6 to 6 1/2 ounce jar marinated artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half crosswise
2 cups shredded smoked Gouda cheese
12 slices plum tomato
4 green onions, thinly sliced
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh basil

Thaw bread according to package directions. Heat oven to 425F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces; set aside. Place red onion wedges and eggplant slices on foil lined baking sheet. Brush with some of the reserved artichoke marinade, discard any remaining marinade. Bake red onion and eggplant in oven for 10 minutes, do not turn. Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4 inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half slice of eggplant, one red onion wedge, one artichoke quarter and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.

FRIED NOODLES WITH SHREDDED PORK AND CHIVES

12 ounces thin round fresh noodles, chow mein
2 ounces pork loin or barbecued pork, char sieu
1/4 cup plus 2 1/2 tablespoons peanut oil
2 cups bean sprouts
6 dried Chinese mushrooms, available at Chinese stores, soaked in warm water for 45 minutes and shredded

For Seasonings:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/4 cup chicken stock or water
6 ounces chives, preferably yellow chives, cut into 2 inch lengths
1 teaspoon cornstarch, mixed in a little cold water, for thickening

Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside. Blanch the shredded pork in boiling water, cooking until the water comes back to a boil. Remove and rinse quickly under cold running water. Set aside. Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly browned and a little crisp. Arrange the noodles into a pancake shape, and when the noodles are brown and crisp a little, reduce the heat for further crisping. Turn over and repeat on the other side. Remove and keep warm. Heat 2 tablespoons of peanut oil in the wok. Stir fry the bean sprouts and mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the thickening. TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork and vegetables over. Serve at once.

BISTRO STEAK WITH SAUCE MARCHAND

2 each ribeye steaks, 1/2 to 3/4 inch thick
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons fresh thyme leaves; finely chopped
2 tablespoons butter
2 ounces shallots; minced
1/2 cup dry red wine

Trim the steaks of external fat. Pat them dry and sprinkle with salt, pepper, and thyme, pressing the seasonings into both sides. Heat a heavy, nonstick skillet over medium high heat. Add 1/6 of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side. Keep the heat high, but don't let the butter burn. Remove to a warm platter and cover loosely with foil while you prepare the sauce. Pour off all but a small amount of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it. Reduce the wine by half, it will thicken, then stir in the remaining butter. Pour the hot sauce over the steaks. Serves 2.

CRAB LOUIS SALAD

1/2 cup crab
1 boiled egg
1 lemon wedge
1/4 cup chopped green onion

Louis Sauce:
1/2 cup crab
1 cup mayonnaise
1 cup heavy cream
1/4 cup chili sauce
1 boiled egg
1 lemon wedge
1 teaspoon Worcestershire
1/4 cup chopped bell pepper
2 tablespoons lemon juice
salt and white pepper to taste

Mix Louis Sauce ingredients together and chill. On a bed of crisp lettuce, place 1/2 cup of crab, pour over 1/4 cup Louis Sauce, garnish with sliced boiled egg, lemon wedge and sprinkle with chopped green onions.

OLIVE CHICKEN MOZZARELLA

1/4 cup flour
1/4 teaspoon salt
1/4 cup olive oil
4 boneless, skinless chicken breasts cut into bits
1 clove garlic, crushed
1 medium onion, chopped fine
1 8 ounce can sliced mushrooms
1 14 ounce jar spaghetti sauce
1/2 teaspoon oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese

Combine flour and salt in plastic bag and coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2 quart shallow baking dish. Saute garlic and onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano and olives. Top chicken with tomato olive sauce. Top with sliced cheese. Bake in preheated 350F oven until chicken is tender about 30 minutes.

HALIBUT IN SHERRY

6 halibut steaks
2 tablespoons butter, melted
1/4 cup finely chopped onion
1 small clove garlic, minced
1 tablespoon butter
1 tablespoon all purpose flour
1/4 cup cup dairy sour cream
1/2 cup chicken broth
1 2 1/2 ounce jar sliced mushrooms
1 tablespoon dry sherry

Thaw fish. Preheat broiler. Place in a single layer on a greased, unheated rack of broiler pan or in a greased baking pan. Brush with half of the melted butter; sprinkle with 1 teaspoon salt and dash pepper. Broil fish 4 inches from heat 5 to 8 minutes; turn. Brush with remaining melted butter. Broil 5 to 8 minutes longer or till fish flakes easily with a fork. In a saucepan cook onion and garlic in 1 tablespoon butter till tender. Stir flour into sour cream; stir in broth. Add to saucepan. Cook and stir till bubbly. Drain mushrooms. Stir mushrooms and sherry into sauce; heat through. Serve sauce over fish. Serves 6.

TUNA MUFFIN MELT

1 5 ounce jar cream cheese spread with olives and pimiento or American cheese spread
1 6 1/2 ounce can tuna, drained and broken into chunks
3 English muffins, split and toasted
6 slices tomato, halved
pimiento stuffed olives, quartered or sliced, optional
pickle spears, optional

In a mixing bowl combine 1/3 cup of the cheese spread and the tuna. Spread tuna mixture onto muffin halves. Place halves on the unheated rack of a broiler pan. Broil 4 inches from the heat about 3 minutes or until sandwiches are heated through. Top each half with 2 tomato slice halves and a spoonful of the remaining cheese spread. Broil about 1 minute more or until heated through. Top each sandwich with olives and serve with pickle spears, if desired. Makes 3 servings.

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon Lawrey's seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Virginia ham or honey ham, without holes
12 medium eggs
fresh whole tarragon leaves for garnish
triangles of buttered toast

Preheat oven to 350F. Lightly oil a 12 cup muffin tin. In a large heavy frying pan over medium high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in creme fraiche and tarragon. To Assemble, fit 1 slice of ham into each prepared muffin cups, ends will stick up and hang over edges of cups. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs with ham from muffin cups carefully, using 2 spoons or small spatulas and place on individual serving plates. Garnish with tarragon leaves and triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person. Makes 6 servings.

ITALIAN VEGETABLE CREAMY FETTUCCINE

1 12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
1 12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
1/2 cup loose pack frozen peas
3/4 cup grated Parmesan cheese

Heat olive oil in large skillet over medium high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender; do not boil. Serve over pasta. Sprinkle with cheese. 6 servings.

MEXICALI CHICKEN DIP

4 boneless chicken breasts, cooked and shredded
1 tablespoon vegetable oil
2 carrots, thinly sliced
2 celery stalks, minced
1 medium onion, minced
1 tablespoon chopped parsley
15 ounce can black beans, drained
1/2 7 ounce jar green chili salsa
1/2 bunch green onions, sliced
1 can black olives, sliced
1.5 ounces cream cheese
1/4 pound Cheddar cheese, grated
1/4 pound Monterey Jack cheese, grated
tortilla chips

Preheat oven to 350F. Heat oil in a saucepan and saute carrots, celery and onion until tender. Place shredded chicken in a 2 quart casserole. Top with sauteed vegetables and sprinkle with chopped parsley. In a mixing bowl, combine black beans, salsa, green onions, cream cheese and olives. Pour over the chicken. Sprinkle with grated cheeses and bake for 20 to 30 minutes. Use tortilla chips for dipping. Also good without the chicken.

MEXICAN PORK CHOPS

Mexican Pork Chops
Chuletas de Puerco con Chile Verde

4 pork chops, 3/4 inch to 1 inch thick
pinch salt and pepper
1/4 cup flour
1 tablespoon cooking oil
3/4 cup onion, finely chopped
1 cup diced green chiles, a 7 ounce can
2 cups Mexican style sliced stewed tomatoes, a 14.5 ounce can
2 teaspoons dried oregano, crushed
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 oven bag, 14 X 20

Preheat oven to 275F. Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides. Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes. Place tray or dish with baking bag and contents in oven and bake at 275F for three hours. Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving. Serves 4.

SHRIMP CREOLE CASSEROLE

1 pound large cooked shrimp, peeled and deveined
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup long grain rice
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/8 teaspoon mace
1/4 teaspoon hot sauce
salt and pepper
1 10 ounce can tomato soup
1/2 cup whipping cream
1/2 cup sherry
1/2 cup toasted slivered almonds
paprika

Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 70 minutes. Makes 6 servings.