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VOL. 38 | NO. 4 | Friday, January 24, 2014

Instant replay: Classic Super Bowl grub

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Every year around Super Bowl time, I start searching the TV, Internet, cookbooks and newspapers, anything I can put my hands on to find new or interesting recipes for your upcoming Super Bowl party.

There are so many recipes, it’s mind-boggling. So I tried to find some I know are tasty, some tried-and-true winners that will also feed a crowd. That in itself was not a quick deal.

Anyway, in order to get a few different ones printed for you, I’m cutting back on the text of my article today and going with more recipes.

I hope you find one that will work for you, and I hope – for your sake, the best team wins! Have fun.

Easy Cheesy Buffalo Dip

1 tub (8 oz.) of cream cheese spread

1/2 cup of ranch dressing

1/2 cup of buffalo wing sauce

1 cup of finely chopped cooked chicken

1/2 cup of shredded mozzarella cheese

Heat your oven to 350 degrees. Mix the first three ingredients in a medium bowl until blended. Add the chicken and mozzarella; mix well. Spoon the mixture into a one-quart shallow baking dish. Bake for 20 minutes or until thoroughly heated. Stir before serving.

Cajun Slow-Cooker Pulled Pork

1/2 cup of apple cider vinegar

1/3 cup of ketchup

1/4 cup plus two tbsp. of Creole or spicy brown mustard

1 tbsp. of molasses

2 tbsp. of packed light brown sugar

2 tsp. of paprika

Kosher salt and freshly ground pepper

1 3-to-4-pound boneless pork shoulder

2 links of Andouille sausage

1/3 cup of mayonnaise

8 soft sesame buns

Pickle slices and potato chips, for serving

Whisk one and a-half cups of water, the vinegar, ketchup, a one-quarter cup of mustard, the molasses and one tablespoon of brown sugar in a seven- to eight-quart slow cooker.

Brown Sugar Smokies

A pound of bacon

1 16 ounce package of Little Smokie Sausages

1 cup (or more) of brown sugar

Preheat oven to 350 degrees. Cut the bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until the bacon is crisp and the brown sugar melted. (I always use more brown sugar – it’s so good!)

Southwest Chicken & Rice Salad

2 medium ears of sweet corn

1/4 cup of olive oil, divided

2 cups cubed of cooked chicken breast

1 medium sweet red pepper, julienned

2 jalapeno peppers, seeded and minced

2 tbsp. of minced fresh cilantro

1/4 cup of lime juice

1 garlic clove, minced

1 tsp. of chili powder

3/4 teaspoon of salt

1/4 teaspoon of pepper

1 cup of uncooked long grain rice

2 medium ripe avocados, peeled and cubed

Remove and discard corn husks and silk. Brush one tablespoon of oil over the ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut the corn from the cobs.

In a large bowl, combine the chicken, red pepper, jalapenos, cilantro, and corn.

In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper, and remaining oil; pour over the chicken mixture and toss to coat. Cover and refrigerate for two to three hours.

Cook the rice according to the directions on the package; cool. Just before serving, stir the rice and avocados into the salad. Yields 10 servings.

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