January 29, 2009
OK, sports fans, it’s the end of the first quarter, the bases are loaded, one more goal and it’s a hat trick. The quarterback takes the snap. He runs down the court, the clock is ticking…he shoots, he scores, and — Hey, ref, he was fouled!
In my dyslexic view of sports, this is how I see the Super Bowl played.
In keeping with the sports metaphors, it’s pretty much the same set-up every year; only the players (guests) and game plan (recipes) change: Appetizers until half time, then sandwiches and victory desserts after the game.
This game plan gives everyone the ability to be “on the field” eating throughout the entire game and yet not feel as if they were going to be benched for a foul — like double-dipping a chip.
HOT PIZZA DIP
8 ozs. cream cheese, softened
1 tsp. Italian seasoning
1 cup (4 ozs.) shredded mozzarella cheese
3/4 cup (3 ozs.) shredded parmesan cheese
1 8-oz. can pizza sauce
2 Tbsp. chopped green bell pepper
2 Tbsp. sliced green onion
Heat oven to 350 degrees. In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish. Combine mozzarella and parmesan cheeses. Sprinkle half the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper, and onions. Bake 15-18 minutes or until bubbly. Can be heated in the microwave. Serves 12.
Submitted by Chana Ramine
1 8-oz. can tuna or salmon
1 8-oz. package cream cheese
1/2 cup blue cheese dressing
1/4 cup cayenne pepper sauce
1 cup shredded Monterrey Jack cheese
celery sticks, crackers or corn chips
Preheat oven to 350 degrees. Melt cream cheese over low heat. Once creamy, add blue cheese dressing, hot sauce, and tuna. Remove from heat, fold in one-half cup of shredded cheese. Pour into eight-by-eight-inch ovensafe dish. Top with remaining cheese. Bake until cheese is melted and bubbly. Serve with celery sticks, crackers or corn chips.
NAUGHTY NACHO CHEESE DIP
1/2 cup beer
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1 16-oz. can vegetarian refried beans
1/2 cup purchased chunky hot salsa
2 cups shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro
In a saucepan combine beer, cumin, dried oregano, and garlic powder. Bring to simmer. Add beans and salsa; stir until heated through. Add cheese; stir until cheese melts, about three minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips. Makes about four cups.
HOT BRIE DIP
2 Tbsp. butter
1 medium onion, chopped fine
2 tsp. garlic, minced
8 ozs. brie cheese, trimmed and cut into pieces
8 ozs. cream cheese
3/4 cup sour cream
2 Tbsp. lemon juice
2 tsp. brown sugar
1 tsp. soy sauce
salt and pepper to taste
1 8-oz. round bread loaf
Heat oven to 400 degrees. Saute onion and garlic in butter until golden. Set aside.
Put brie and cream cheese in a bowl; microwave until soft. Mix in onion and garlic, sour cream, lemon juice, brown sugar, and Worcestershire sauce; season to taste with salt and pepper.
Hollow out middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, 20-30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers. Makes two cups.
Recipes have not been tested by New Jersey Jewish News; therefore the staff may be unable to answer readers’ questions. Eileen Goltz is a freelance writer specializing in articles about kosher foods and Jewish life in the Midwest. A graduate of the Cordon Bleu in Paris, she also runs a kosher consulting business.