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Rooting for the World Series Menu : It's Not an Occasion for Dainty Dishes but for Hearty Fare

October 17, 1985

It's time to invite friends over to watch the World Series and root your favorite team on to victory. Since the cook shouldn't miss any of the big plays, plan a menu that's prepared in advance and can be served during a break in the action.

No dainty foods for this crowd. The occasion calls for heartier fare.

Barbecue Snack Mix is a flavorful snack to munch on during the pregame show and the first couple of innings. Then move on to hoagie or submarine-type sandwiches, accompanied by cole slaw and chips. Naturally, soft drinks and beer should be on hand to wash it all down.

Fudge Ribbon Cake for the seventh inning stretch or after the baseball game will round out the winning menu. BARBECUE SNACK MIX

2 tablespoons butter or margarine

1/3 cup bottled barbecue sauce

1/8 teaspoon hot pepper sauce

4 cups bite-size shredded wheat

1 (8-ounce) jar dry-roasted, unsalted mixed nuts

Melt butter in saucepan. Stir in barbecue and hot pepper sauces. Combine shredded wheat and mixed nuts in large bowl. Gradually pour barbecue sauce mixture over and toss to coat evenly.

Spoon mixture onto jellyroll pan and bake at 300 degrees 45 to 50 minutes or until crisp. Cool. Store in airtight container. Makes about 5 cups. CHEESY BARBECUE HOAGIE

1 pound ground beef

1/2 cup barbecue sauce

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 pound process cheese spread, cubed

6 hamburger buns

Brown meat, then drain. Add barbecue sauce, onion and green pepper. Cover and simmer 15 minutes. Remove from heat and stir in process cheese spread. Fill buns with meat mixture and wrap in foil.

Bake at 300 degrees 10 minutes. Makes 6 sandwiches.

Note: Sandwiches may be assembled, foil wrapped and refrigerated. Then bake just before serving. CHEESY BEEF HOAGIE

1 medium onion, sliced

2 tablespoons butter or margarine, melted

1 pound thinly sliced roast beef

1/4 pound process cheese spread, cubed

6 (6-inch) French bread rolls

Saute onion in butter. Add meat and mix lightly. Remove from heat. Stir in process cheese spread. Fill rolls with meat mixture and wrap in foil. Bake at 300 degrees 10 minutes. Makes 6 sandwiches.

Note: Sandwiches may be assembled, foil wrapped and refrigerated. Then bake just before serving. CHEESY TUNA HOAGIE

1 (6 1/2-ounce) can tuna, drained and flaked

1/4 pound process cheese spread, cubed

3 hard-cooked eggs, chopped

1/2 cup chopped celery

1/3 cup mayonnaise

1/4 cup chopped onion

6 frankfurter buns

Combine tuna, process cheese spread, eggs, celery, mayonnaise and onion. Mix lightly. Fill buns with tuna mixture and wrap in foil. Bake at 300 degrees 15 minutes. Makes 6 sandwiches.

Note: Sandwiches may be assembled, foil wrapped and refrigerated. Then bake just before serving. SUPER SUB LOAF

1 (1-pound) loaf frozen bread dough

1 tablespoon butter or margarine, melted

Mayonnaise

Mustard

Sliced pepper loaf

Sliced cooked ham

Sliced dry salami

Sliced bologna

Sliced Swiss cheese

Sliced Cheddar cheese

Sliced American cheese

Lettuce leaves

Sliced tomato

Sliced onion

Allow frozen bread dough to thaw until pliable. Roll with palms of hands to 15-inch cylinder. Place on lightly greased baking sheet and brush with melted butter. Let rise until tripled in size.

Bake at 375 degrees 25 to 30 minutes or until loaf is golden brown. Cool completely on rack.

Slice loaf in half lengthwise. Spread cut surfaces with mayonnaise and mustard. Top with luncheon meats, cheeses, lettuce, tomato and onion. Cut into 6 pieces. Makes 6 servings. CALYPSO COLESLAW

4 cups shredded cabbage

1/2 cup sliced green onions

1 cup cubed American cheese

1/4 cup sliced black olives

1 (12-ounce) can corn with sweet peppers

1 cup mayonnaise or salad dressing

2 tablespoons sugar

1 tablespoon prepared mustard

1/2 teaspoon celery seeds

2 tablespoons vinegar

Combine cabbage, onions, cheese, olives and corn in large bowl. Combine mayonnaise, sugar, mustard, celery seeds and vinegar in small bowl. Add to cabbage mixture, tossing to coat evenly. Cover and chill. Makes 10 to 12 servings. FUDGE RIBBON CAKE

1 (8-ounce) package cream cheese, softened

2 tablespoons butter or margarine

1/4 cup sugar

1 tablespoon cornstarch

4 eggs

2 tablespoons milk

1/2 teaspoon vanilla

1 (18 1/2-ounce) package pudding-included devil's food cake mix

1/3 cup oil

1 cup water

Magic-Quick Chocolate Frosting

Grease and flour 13x9-inch baking pan. Blend cream cheese, butter, sugar, cornstarch, 1 egg, milk and vanilla in small bowl of electric mixer. Beat at highest speed until smooth and creamy. Set aside.

Blend cake mix, remaining 3 eggs, oil and water in large mixer bowl until moistened. Then beat 2 minutes at highest speed. Pour half of batter into prepared pan.

Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture. Bake at 350 degrees 40 to 50 minutes or until wood pick inserted in center comes out clean. Cool.

Frost with Magic-Quick Chocolate Frosting. Store in refrigerator. Makes 12 to 15 servings. Magic-Quick Chocolate Frosting

1 (14-ounce) can sweetened condensed milk

2 (1-ounce) squares unsweetened chocolate

1 tablespoon water

1/2 teaspoon vanilla

Combine sweetened condensed milk and chocolate in top of double boiler over boiling water. Stir occasionally until chocolate melts and mixture thickens (about 10 minutes). Remove from heat and stir in water. Cool. Stir in vanilla.

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