Saturday, February 24, 2018




McClellan: Easy recipes for the big game

By Barbara McClellan
Jan. 25, 2018 at 4 a.m.


Are you a native Texan or if not, did you get here as soon as you could?

I have lived in several areas of Texas, but never in another state. There is still a slight problem with my Texas citizenship. I am afraid that any moment I might be called in front of the "real Texan" committee, and I will fail in two areas.

I am not particularly fond of beef (except the kind from our prize-winning barbecue place), and I am not a football fan. The beef thing is not a real problem, but when Super Bowl Sunday comes and we are invited to a party, it's sort of embarrassing to say that I do not understand or care about learning about football, but I adore the commercials. Though I played in band from middle school to college and had to go to football games, I still never learned much, and could never understand all the excitement except about the halftime.

However, I love party or snack foods, and I am always happy to prepare things for a Super Bowl party. I just do not want to be interrupted when the Clydesdales and the collies are on the screen.

Today's recipes are some that you can make a day or two ahead of the big day.

The first is my friend Sally Jo Cowan's Sorority Dip.

Sorority Dip

  • 8 ounces cream cheese, softened

  • 8 ounces sour cream

  • 1/2 cup mayonnaise

  • 1/2 cup each of the following:

  • Chopped purple onion, green bell pepper, black olives, green chilies

  • 1 small jar bacon bits (the real ones)

Mix well and serve with crackers. Keep refrigerated until just before serving.

Many years ago our local theater had parties called "Opening Night Receptions." These were held, as you can imagine, on the opening night of the current stage play. It was a "fancy dress" affair, and lots of good appetizers were served as the cast and crew got to mingle with the audience. Unless I was a cast member of a particular show, I was very often in the kitchen helping with these parties. One of the favorite dips was made by Cherry Sikes and one of the cast members who loved the dish was Jack Steele. We finally named the dish for him.

Cherry and Jack's Special Dip

  • 1 pound Velveeta jalapeno cheese

  • 1/2 medium onion (cut into chunks)

  • 1 small can mild green chilies (undrained)

  • 1 pint mayonnaise

  • Garlic, to taste (I use about 2 medium cloves, crushed)

Cut cheese into chunks and place in food processor bowl. Add remaining ingredients and process until very smooth. Refrigerate until ready to serve. Serve with raw vegetables, crackers or chips.

You have to have something sweet, of course, at almost every party. Though this recipe is called Dallas Cookies, it came from a Mississippi cookbook.

Dallas Cookies

  • Grease or spray a 9-inch-x-13-inch pan.

  • Combine the following:

  • 1 1-pound box brown sugar

  • 2 cups baking (or biscuit) mix

  • 2 cups chopped pecans

  • 1 tablespoon vanilla

  • 4 eggs, well beaten

Pour into prepared pan, and bake at 325 degrees for 30-35 minutes. Cool and cut into squares (about 36-48).You may add chocolate chips or peanut butter chips.

This quick brownie recipe is one I have shared before.

Symphony Brownies

  • 1 box brownie mix (for 9-inch-x-13-inch pan)

  • 1 Symphony chocolate bar (4.25 ounces)

Make brownie mix as directed on box. Spread half of mix in pan, break chocolate bar into pieces, and place on batter. Top with remaining mix. Bake at 350 degrees for about 20 minute or until firm. Cool before cutting.

— Barbara Richardson McClellan is a longtime food columnist and has written three self-published cookbooks. Her column appears in the News-Journal's Taste section each Wednesday. Write her at bayrm12@gmail.com or in care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.

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