Advertisement
YOU ARE HERE: LAT HomeCollections

Menu Can Be a Winner, Too : Make-Ahead Recipes to Help Cook Score Points on Super Bowl Sunday

January 23, 1986

Probably about 50% of the television sets in the United States will be tuned to Super Bowl XX this Sunday in New Orleans. That adds up to numerous living-room quarterbacks, who undoubtedly will work up big appetites during the game. A bit of planning and some make-ahead recipes will satisfy those hunger pangs while ensuring that the cook doesn't miss any action either.

Get everyone settled with a favorite beverage before kickoff. These can be replenished during breaks in the action. Have a selection of cheese, crackers, fruit and nuts to nibble during the first half. Also position Touchback Barbecue Dip with vegetable dippers and potato chips where it can be reached without blocking the view.

Half time provides the opportunity to serve Sideline Sloppy Joes and Vegetables-in-a-Huddle. Start reheating the sloppy Joe mixture at the two-minute warning signal and it'll be ready to spoon onto the buns when everyone gets up to stretch. The vegetable accompaniment needs only to be pulled from the refrigerator (no pun intended).

Arrange a selection of desserts--Chocolate Chip Blitz Bars, Super Chocolate-Apple Snack Cake, Tight End Chocolate Crinkle Cookies and Half-Time Brownies--on a tray early in the day. Keep covered with plastic wrap until late in the second half, then bring out and offer with coffee and milk.

No matter whose favorite team--Chicago Bears or New England Patriots--comes out on top, the menu is sure to be considered a winner.

TOUCHBACK BARBECUE DIP

1 cup bottled mayonnaise-type salad dressing

1/3 cup thick and spicy barbecue sauce

1/4 cup chopped green pepper

1/4 cup chopped onion

Assorted vegetables for dipping

Potato chips

Combine salad dressing, barbecue sauce, green pepper and onion. Mix well. Serve with vegetables and potato chips. Makes 1 1/2 cups.

Note: 1/2 cup regular barbecue sauce may be substituted for thick and spicy variety.

SIDELINE SLOPPY JOES

1 pound bulk pork sausage

1/2 pound ground beef

1 cup barbecue sauce

1/4 cup chopped green pepper

1/4 cup chopped onion

10 hamburger buns

Pasteurized process cheese spread, sliced

Saute pork sausage and ground beef in large skillet until brown. Drain off excess fat. Add barbecue sauce, green pepper and onion. Cover and simmer 15 minutes.

Spoon mixture on bottom half of hamburger buns. Add slices of cheese and top half of buns. Makes 10 sandwiches.

VEGETABLES-IN-A-HUDDLE

1 cup chopped tomato

1 cup cauliflower florets

1/2 cup red onion rings

1/2 cup diagonally cut celery slices

1/2 cup diagonally cut carrot slices

1/2 cup green pepper chunks

1/2 cup bottled Italian dressing

Combine tomato, cauliflower, onion, celery, carrot and green pepper in large bowl. Toss with dressing. Cover and marinate in refrigerator at least 4 hours or overnight. Makes 4 cups.

CHOCOLATE CHIP BLITZ BARS

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 cup oats

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 (6-ounce) package semisweet chocolate pieces

1/4 cup chopped nuts

Combine cream cheese, butter, brown sugar and granulated sugar. Mix well. Blend in egg and vanilla. Combine oats, flour, baking powder and salt. Add to creamed mixture, mixing well. Stir in chocolate pieces and nuts.

Spread batter in greased 13x9-inch baking pan. Bake at 350 degrees 30 minutes. Cool and cut into bars. Makes about 2 dozen.

SUPER CHOCOLATE-APPLE SNACK CAKE

3 eggs

1 cup oil

1/2 cup apple juice

2 teaspoons vanilla

3 cups flour

1 3/4 cups sugar

1/2 cup cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups diced, peeled tart apples

3/4 cup chopped nuts

Powdered sugar, optional

Beat eggs lightly in large mixing bowl. Add oil, apple juice and vanilla. Combine flour, sugar, cocoa, baking soda, salt and cinnamon. Stir into batter until smooth. Add apples and nuts and stir until thoroughly blended.

Pour batter into well greased and floured 13x9-inch baking pan. Bake at 350 degrees 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar. Makes 15 servings.

TIGHT END CHOCOLATE CRINKLE COOKIES

2 cups sugar

3/4 cup oil

3/4 cup cocoa

4 eggs

2 teaspoons vanilla

2 1/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Combine sugar and oil in large mixing bowl. Add cocoa and blend well. Beat in eggs and vanilla.

Combine flour, baking powder and salt. Add to cocoa mixture, blending well. Cover and chill several hours or overnight.

Shape dough into 2-inch balls. Roll in powdered sugar. Place about 3 inches apart on greased baking sheet. Bake at 350 degrees 16 to 18 minutes or until almost no indentation remains when touched.

Remove from baking sheet and cool on wire rack. Makes about 20 cookies.

HALF-TIME BROWNIES

1 1/3 cups butter or margarine

2 cups sugar

1 1/2 cups flour

3/4 cup plus 2 tablespoons cocoa

3/4 teaspoon salt

1 teaspoon baking powder

4 eggs

1/4 cup light corn syrup

2 teaspoons vanilla

2 cups coarsely chopped nuts

Chocolate Frosting

Cream butter and sugar in large mixing bowl. Combine flour, cocoa, salt and baking powder. Add to creamed mixture, blending well. Add eggs, corn syrup and vanilla. Beat well. Stir in nuts.

Spread batter in greased 13x9-inch baking pan. Bake at 350 degrees 35 to 40 minutes or until soft in center and edges are slightly firm (do not overbake). Cool in pan on wire rack. Frost with Chocolate Frosting. Makes 40 brownies.

Chocolate Frosting

1 cup powdered sugar

1/3 cup cocoa

3 tablespoons butter or margarine

1 to 2 tablespoons milk

1/2 teaspoon vanilla

Combine powdered sugar and cocoa. Cream butter with 1/2 cup cocoa mixture in small bowl. Add remaining cocoa mixture alternately with milk, beating to spreading consistency. Blend in vanilla.

Advertisement
Los Angeles Times Articles
|
|
|