ARE YOU READY FOR THE SUPER BOWL?
About the only thing that interests me about Super Bowl Sunday is helping you feed the football fans in your life. When we were a family of six I always made Zippy Beef-Olive Spread (in my cookbook) on Super Bowl Sunday and it remains a family favorite. In fact I eat it as a sandwich filling, on crackers, toast or even a baked potato. Just in case you’ve never made it here it is one more time.
ZIPPY BEEF-OLIVE SPREAD
- 1 teaspoon dry minced onion
- 1 tablespoon dry sherry
- 1 8-ounce package cream cheese (can be reduced-fat or fat-free or a combination of each)
- 2 tablespoons light mayonnaise
- 2 ½-ounce jar dried beef, finely snipped
- ¼ cup sliced pimento-stuffed olives
Soften minced onion in sherry. Blend cream cheese with mayonnaise and onion-sherry mixture. Stir in dried beef and sliced olives. Spread can also be made in a food processor.
Last year I was able to purchase the latest (8th) edition of Favorite Recipes of the Purdue University Residence Halls. Students living in the residence halls all four years are given a copy of the cookbook when they graduate. As students’ preferences, lifestyles and experiences change, so do the recipes. I had no complaints about the food I ate in the Purdue residence halls and Sunday meals were outstanding. But in the old days our main meal or dinner was served by waiters. Now it’s self-serve at most colleges and universities.
One of the student favorites in the 8th edition cookbook was Guacamole Layer Salad. It was tricky spreading sour cream over the guacamole dip and I even checked with Purdue to make sure they meant dip instead of commercial guacamole and they did mean dip (Chief and Rays carry Marzetti brand). I can tell you that tasters at the Bryan Chief loved it! The recipe said to assemble the ingredients on a platter but like my sister Ann’s recipe for Texas Taco Dip, I did it in a 9x13 glass baking dish.
GUACAMOLE LAYER SALAD
- 16-ounce can refried beans (I used fat-free kind)
- 1½ teaspoons taco seasoning
- 12 ounce carton guacamole dip
- 8-ounces (1 cup) sour cream (I used reduced-fat kind)
- 2/3 cups sliced ripe olives, drained
- 1 1/3 cups fresh diced tomatoes
- 1¼ cups shredded sharp Cheddar cheese
- 2/3 cup chopped green onions
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Whip beans and taco seasoning until they are a smooth paste.
Spread beans on platter or 9x13-inch glass dish. Spoon Guacamole dip over refried beans. Stir sour cream until smooth and carefully spread over guacamole dip. Continue to layer with olives, tomatoes, cheese and green onions. Chill. Serve with tortilla chips. Recipe makes 20 servings.
Source: 8th edition of Favorite Recipes of the Purdue University Residences.
SPEAKING OF RECIPES
I did make Campbell’s Soup’s Sausage & Escarole Soup recently with only 279 calories per serving. Since escarole is not usually available in the produce department at Chief and Rays, I replaced it with chopped fresh spinach. Because I thought the soup was too thick with only 6 cups of chicken broth, I used a 32-ounce container plus 2 14-ounce cans of chicken broth without MSG. Personally I didn’t think it needed salt. Mary Ann suggested some Italian seasoning.
SAUSAGE & SPINACH SOUP
- 1 cup uncooked navy beans
- 1 pound sweet Italian sausage, casing removed (it took 5 of 6 links in package)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 32-ounce carton plus 2 14-ounce cans chicken broth without MSG
- 8 cups fresh spinach, washed, spun dry and chopped
- Grated Parmesan cheese
- Freshly ground pepper
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Soak beans according to package directions. Drain. Cook sausage in 6-quart Dutch oven over medium heat until sausage is well browned, stirring frequently to separate meat. Remove from pan with a slotted spoon. Add onion and garlic and cook for 2 minutes, stirring constantly. Stir in broth and beans. Bring to a boil; reduce heat, cover and cook until beans are tender (about 1½ hours). Return sausage to pot and add spinach. Cover and cook for 5 minutes or until the spinach is just wilted. Serve with Parmesan cheese and fresh ground pepper. Recipe makes 6 servings.
Source: Adapted from Campbell’s Soup recipe.
PS
Log onto the Campbell’s Kitchen website for more good recipes and information.
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