Reader Submissions: Super Bowl Recipes
</element><element id="paragraph-1" type="body"><![CDATA[Chili Dog Dip
2-- 15 oz. cans of prepared chili (or that amount of left-over chili)
1 lb. of your favorite hot dogs, diced and fried up in skillet until brown
2 cups Sharp Cheddar Cheese (Shredded)
8 oz. sour cream
1 Medium Tomato, diced
1 Medium Onion, diced
1/2 cup Bacon Bits
In 9 x 9 baking dish, pour chili, cover with fried hot dog bits, sprinkle 1 1/2 C. Cheese....Bake at 350 for 30 minutes until it bubbles up.
Right before serving, spoon dollops of sour cream, sprinkle tomatoes, onions, bacon and the rest of the Cheese. Serve with tortilla chips or slices of hard italian bread.
Cathy Chaney
Dutch Onion Rings
2 medium sweet onions
1/4 cup plain Greek yogurt
1/4 tsp. salt
1/2 tsp. celery seed
1 tsp. lemon juice
Slice onions 1/4-inch thick and separate into rings. Place into bowl and cover with boiling water. Let stand two minutes then drain and chill. Just before serving,combine yogurt, salt, celery seed and lemon juice. Toss with onions. Serve garnished with tomato and cucumber slices.
Genevieve Hester
Pinckneyville
Mushroom Logs
2 cans crescent rolls
8 oz. cream cheese, softened
4 oz. can mushroom pieces, chopped and drained
1 tsp. season salt
1 egg, beaten
2 Tbsp. poppy seeds
1 1/2 tsp. fresh garlic (in oil is fine)
Preheat oven to 350°. Spread dough into eight rectangles, press seams to seal. Mix cream cheese, salt, garlic and mushrooms together. Mix well and spread equally on each rectangle. Roll up from long side. Seal seams and cut into one-inch slices. Place on baking sheet. Brush with egg and sprinkle with poppy seeds. Bake for 10 to 12 minutes.
Genevieve Hester
Pinckneyville
Hot Mushroom Sandwiches
1 1/2 cups finely minced fresh mushrooms
1 Tbsp. thinly minced whites of green onions
4 Tbsp. butter, divided
3 Tbsp. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
dash of cayenne pepper
dash of ground nutmeg
dash of kosher salt
dash of pepper
21 slices of sourdough bread (available at Wal-Mart)
Preheat oven to 400°. Mince mushrooms and green onions. Saute in two tablespoons butter. Allow liquid from mushrooms to cook down.
Melt remaining two tablespoons of butter in separate pan; stir in flour to make a roux (paste). Add chicken stock, cream, nutmeg, salt and pepper. Cook until mixture is thick. Don't let heat get too high. When mixture is thick, add mushroom mixture.
Trim crust from bread. Spread some mushroom mixture on one side of bread. Add a second slice and more mushroom, add a third and final slice of bread. Do not spread mushroom mixture to edges or it will ooze out. There should be enough mushroom mixture to make seven triple-decker sandwiches.
Toast sandwiches 10 to 12 minutes until golden colored. Cut each sandwich into three fingers. Serve warm.
Genevieve Hester
Pinckneyville
Savory Parmesan Bites
1 pkg. cream cheese, softened
1 1/4 cup parmesan cheese, divided
2 cans crescent rolls
1 cup pepperoni, cut slices into small pieces
1/4 cup Italian parsley, chopped
Mix cream cheese and 1 cup parmesan cheese with mixer until blended. Separate rolls into eight rectangles; seal seams. Spread three tablespoons of cheese mixture on each; top with pepperoni and parsley. Fold long end up over filling to center, fold again to enclose remaining filling then cut each into four equally-sized squares. Place seam side down on cookie sheet. Sprinkle with remaining parmesan. Bake 13 to15 minutes or until golden brown.
Genevieve Hester
Pinckneyville
Bud Light Lime and Cheese Dip
1/3 cup Bud Light Lime
6 dashes Tabasco sauce
1 cup Velveeta cheese, cubed
2 Tbsp. diced green chili peppers (canned)
1 Tbsp. all-purpose flour
1/2 tsp. dry mustard
2 Tbsp. milk
dash of salt and pepper
In a one-quart microwave-safe casserole dish, combine beer and Tabasco. Microwave for one minute on high. Meanwhile, toss together Velveeta, chili peppers, flour, mustard, salt and pepper. Stir into beer mixture. Cook uncovered on high for two to four minutes or until cheese melts and mixture is heated through. Stir until well blended. Stir milk into mixture, making it a dipping consistency.
Genevieve Hester
Pinckneyville
Cheeseball with Everything
2 cups shredded Swiss cheese (approx. 8 oz.)
2 cups shredded cheddar cheese (approx. 8 oz.)
8 oz. cream cheese, softened
1/2 cup sour cream
10 slices peppered, thick-cut bacon, cooked crispy, drained and crumbled
1/2 cup finely chopped sweet onion
1/2 cup finely chopped pecans
2 oz. jar diced pimiento
2 Tbsp. sweet pickle relish
dash of salt and pepper
1/2 tsp. Greek seasoning
1/4 cup snipped parsley
1 Tbsp. poppy seeds
Club crackers
Bring the swiss and cheddar cheeses to room temperature. In a large mixing bowl, beat together cream cheese and sour cream until fluffy. Beat in swiss and cheddar, half the bacon, onion, half of pecans, undrained pimiento, pickle relish, salt, pepper and Greek seasoning until combined. Cover and chill for several hours.
In a small mixing bowl, combine remaining bacon, remaining pecans, parlseyand poppy seeds. Shape cheese mixture into a ball then roll in bacon mixture. Wrap tightly
Genevieve Hester
Pinckneyville