•*1
While there’s a natural wind-down from
the holidays, no one can live without a par
ty excuse for too long! Witness Super Bowl
celebrations, which seem to grow with
every passing year. It may be the excite
ment of the game, but we suspect that the
real reason is there’s no better way to get
rid of those mid-winter doldrums than a
get-together with food, football and
friends.
Because the game stretches over the
>dinner hour,fpad is a little more substan
tial, still it’s good to look for the easiest
dishes to prepare! jpd seryet-Instead of the
i - usual lasagna, chicken or baked ham, why
-hot tty some meat forts or savory style
.. pies? And of course, you’ll want plenty of
dips to keep the crowds going ’til the
_ halftime break. Consider asking your
uguestrto each bring an appetizer. it adds
‘ to the variety and subtracts from the work
load. Now, got your signals straight? Hut,
hut—the game is on!
Walnut And Celery
Appetizer Pie
1 Egg yolk
1 Ready-crust Graham cracker pie
crust
1 Pkg. (8 ok) cream cheese, softened
1 Pkg. (8 oz.) cream cheese, softened
1 Cup sour cream, divided
2 Eggs;
1 Tablespoon all-purpose flour
y* Teaspoon celery salt
Freshly ground black pepper to taste
1% Cups coarsely chopped walnuts,
divided
V* Cup chopped celery
1 Teaspoon Worcestershire sauce
Beat egg yolk and brush on crust. Bake in
a preheated 350*F oven 5 minutes. Set
aside. In a large mixing bowl, beat cream
cheese, % cup sour cream, eggs, flour,
celery salt and pepper until smooth. Fold
in % cup walnuts and celery. Spoon filling
into prepared pie crust and bake SO
minutes or until set. Remove from oven
and spread remaining % cup sour cream
over top of pie. Sprinkle remaining cup
chopped walnuts over sour cream. Cool to
room temperature and refrigerate at least
4 hours or overnight. Serve with assorted
fresh fruits. Makes 16 appetizer servings.
Hooplas! Taco Salad
l Large head of lettuce, torn in
medium-sized pieces
1 Lb. ground beef, browned and drain
ed
1 Envelope taco mix, reserve 2 tsp.
l Bottle (8 oz.) Thousand Island dress
ing
1 Pkg. (8 oz.) shredded cheese
1% Cups Keebler Hooplas!
2 Green onions, chopped
1 Small green pepper, chopped
2 Medium size tomatoes
Combine taco mix with ground beef, reser
ving 2 teaspoons of the taco mix.
Combine all of the ingredients together
with ground beef. Combine 2 teaspoons of
taco mix with Thousand Island dressing
and pour over the salad.
Chorizo Cheese Tarts
2 Pkgs. Graham Cracker Ready-Crust
tarts (12 tarts)
1 Jar (16 oz.) or can chunky salsa
1 Pkg. (12 oz.) Mexican Chorizo
sausage
2 Egg yolks, beaten
V* Cup minced onion
% Cup (6 oz.) Mexican Chihuahua
cheese or Monterey Jack, grated
2 Eggs, beaten
V* Teaspoon oregano
Heat oven to 350*F. Brush tarts with the
beaten egg yolks and bake for 3 minutes.
Remove from oven and prepare the filling
Remove the sausage from casing and
brown. Add onions and saute until the
onions are soft and the sausage is well
done. Mix the salsa with the other eggs.
Spoon sausage and onion mixture into tart
shells. Pour the salsa-egg mixture over the
sausage. Cover each tart with grated
cheese. Dust with oregano. Bake at 350*F
for 20-25 minutes. Makes 12 servings.
Item Caviar (Black-Eyed Pea Salad)
Btack-«yed peas are a Southern New Vtear's tradition. This year,
wtV not heat up your meat With this spicy specialty from the Lone
Star State?
2 cups
Vi cup
Vt cup
2 tbep.
black-eyed peas, dry
bleed green bell pepper
bleed white onion
finely chopped canned
jalapeno peppers
2 tbep. acceptable*
vegetable oil
2 tbep. red wine vinegar
1 dove garlic, minced
V4 tap. freshly ground
black pepper
Sort black-eyed peas and soak overnight in 6 cups of water Drain.
Cook peas in 4 cups of fresh water until done but still firm, about
1VSr hours.
Rinse in cold water and drain. In a medium bowl, combine all
remaining ingredients and mix wed. Add peas and chill.
Makes 6 servings.
* Com, soybean, safflower, sunflower, canola or olive oils.
*>*>*<*<*, cookbook
irKS?* 1Ar**™** Hen Association Inc. Published by Times Books
(a.dlvistanpl Random House lbc.), New ^
ItaM Caviar (Black-Eyed Paa Salad)
r Nutritional Analysis per Serving
Caiortes
113
s9
5 g Total Fat
1 g Saturated Fat
3® Polyunsaturated Fat
1 ® Monounsaturated Fat
0 mg Cholesterol
13 ® Carbohydrates
1S mg Calcium
mg Potassium
39 mg Sodium
. f. , ' -„•*VL, - -,i;
4”
• \ . : - -\i*:*~* *
Savory Mini-Muffins
To The Rescue
—
Just like your favorite biscuits
or yeast rolls, try serving Savory
Cheese Mini-Muffins with appe
tizers, lunch or supper for a
change.
The petite muffins will be a wel
come addition to your trusted
recipe repertoire because they
are packed full of flavor and are
a great accompaniment to a wide
variety of foods. And mini
muffins will save you time in the
kitchen because the baking time
is short and no rolling out, rising
or kneading is necessary.
Tty these great Ideas for the
versatile cheese minl-mufflns:
• Serve a basketful with your
favorite fresh vegetables
• Substitute mini-muffins for bis
cuits and All with thinly sliced
country or baked ham for a sat
isfying appetizer.
• Adorn a luncheon fruit salad.
of fresh, creamy tomato soup or
hearty chill.
Savory Cheese Mini-Muffins
2 cups sifted Martha White
Self-Rising Flour
1 cup (4 ounces) grated sharp
Cheddar cheese
1 teaspoon dry mustard
Vi teaspoon chili powder
legg
1 cup milk
K cup vegetable oil
Preheat oven to 425 8F. Grease
24 mini - muffin cups (approx
imately 1 * -inch In diameter). Stir
together flour, cheese, mustard
and chili powder in mixing bowl.
Beat egg in separate bowl; stir in
milk and oil. Add liquid mixture to
dry ingredients, stirring Just until
blended. Batter will be slightly
lumpy. Spoon batter into pre
pared muffin cups, filling each %
full. Bake for 13 to 15 minutes or
until golden brown. Makes about
24 mini-muffins.
Note: it using Martna wnitc aii
Purpose Flour, sift 1 tablespoon
baking powder and % teaspoon
salt with flour.
For more great muffin recipes,
write for “About Muffins,” Martha
White Kitchen, RO. Box 58, Dept.
390-D, Nashville, TN 37202.