Go Big Red Recipes For Feb. 13

[Roxy]

Taco Dip:

 

1 pound ground beef

1 medium onion, chopped

dash pepper

1 pound process cheese product, cubed

1 (8-ounce) bottle taco sauce

1/4 cup water

1 medium tomato, chopped

1 medium green pepper, chopped

1 (2-1/4-ounce) can sliced ripe olives, drained

Tortilla chips

 

In a large saucepan over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until the cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with tortilla chips.

 

 

Party Pizzas:

 

Yield: 3 dozen

 

1 pound ground beef

1 pound bulk Italian sausage

1 pound process American cheese, cubed

3 tablespoons Worcestershire sauce

3 tablespoons ketchup

1 teaspoon dried oregano

1 teaspoon garlic salt

1/4 teaspoon salt

1/4 teaspoon pepper

1 (1-pound) loaf sliced party rye bread

 

In a large skillet, brown the beef and sausage; drain. Add cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1-2 tablespoons hot mixture on each slice of bread. Place on an ungreased baking sheet. Bake at 350' for 10-15 minutes or until heated through. Pizzas may be frozen and baked 15-20 minutes without thawing.

 

Party Mix:

 

1 (11-ounce) package pretzels

1 (10-1/2-ounce) package miniature peanut butter filled butter-flavored crackers

1 cup dry roasted peanuts

1 cup sugar

1/2 cup butter or margarine

1/2 cup light corn syrup

2 tablespoons vanilla extract

1 teaspoon baking soda

1 (10-ounce) package M&M's

1 (18-1/2-ounce) package candy corn

 

In a large bowl, combine pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15-in. x 10-in. baking pan. Bake at 250' for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers.

 

Oyster Cracker Snack:

 

2 (10-ounce) packages oyster crackers

3/4 cup vegetable or canola oil

1 envelope ranch salad dressing mix

1 teaspoon dill weed

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon lemon-pepper seasoning

 

Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.

 

Nacho Cheese Dip:

 

1/4 pound bulk spicy pork or Mexican-style sausage

2 tablespoons chopped green pepper

2 tablespoons chopped onion

1 pound process American cheese, cubed

3/4 cup salsa

Tortilla chips or raw vegetables

 

In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 2-3 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 2-3 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.

 

Microwave Pizza Dip:

 

1 cup each chopped onion, mushrooms and green pepper

1 1/2 cups (6-ounces) shredded mozzarella cheese

3/4 cup grated Parmesan cheese, divided

2 teaspoons dried parsley flakes

3/4 cup chopped pepperoni, hard salami or fully cooked Polish sausage

3/4 cup pizza sauce

Crisp breadsticks or garlic toast

 

In a 1-qt. microwave-safe dish, combine the onion, mushrooms and green pepper. Cover and microwave on high for 2-3 minutes or until vegetables are crisp-tender; drain on paper towels. In a small bowl, combine the mozzarella, 1/2 cup Parmesan and parsley. Spread vegetable mixture in an 8-in. square microwave-safe dish. Top with pepperoni, cheese mixture and pizza sauce. Microwave, uncovered, at 70% power for 5-8 minutes or until cheese is melted, rotating a half turn once. Top with remaining Parmesan. Serve warm with breadsticks or garlic toast.

 

Mexican Pizza:

 

2 (8-ounce) tubes refrigerated crescent rolls

1 (8-ounce) package cream cheese, softened

1 cup (8-ounces) sour cream

1 pound ground beef

1 envelope taco seasoning mix

1 (2-1/2-ounce) can sliced ripe olives, drained

1 medium tomato, chopped

3/4 cup shredded cheddar cheese

3/4 cup shredded mozzarella cheese

1 cup shredded lettuce

 

Unroll crescent dough and place in an ungreased 15-in. x 10-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375' for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.

 

 

Mexican Chicken Wings:

 

12 whole chicken wings (about 2-1/2 pounds) (see Note)

1/3 cup all-purpose flour

1/3 cup cornmeal

1 tablespoon ground cumin

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

3/4 teaspoon cayenne pepper

Jalapeno Cilantro Dip:

2 1/2 cups (20-ounces) sour cream

3 cups loosely packed fresh cilantro or parsley leaves

6 green onions, cut into 3-inch pieces

4 jalapeno peppers, seeded

3 teaspoons salt

 

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat. Transfer to a greased 13-in. x 9-in. baking pan. bake, uncovered, at 375' for 50-55 minutes or until juices run clear and coating is set, turning once. Meanwhile, in a blender or food processor, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.

 

Notes: 2-1/2 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.