Projo Subterranean Homepage News

Field of Guacamole from the Hass Avocado Board.

Beer and pizza will get you by; a bag of wings doused in BBQ sauce and baked will, too.

But why stop there...

The L. A. Daily Breeze: Super Bowl snacks that score includes the Field of Guacamole recipe, pictured above, from the Hass Avocado Board -- we wouldn't have thought of the sour cream yardlines. They don't offer instructions for the yellow goalposts. (If you're an avocado fan, Hass offers a dozen party recipes.)

Also of interest at the Daily Breeze link: Buffalo Chicken Dip, Crispy Cilantro Coleslaw; Blue Corn Parfait Bread could be smashing with Bowl O' Red.

Wings: Most interesting from the Daily Breeze, and simple:

Taco Time Grillers

1 tablespoon plus 2 teaspoons taco seasoning mix
1/4 cup fresh lime juice
1 teaspoon chili powder
Dash OR two cayenne pepper (optional)
12 wings, cut in half at joints, wing tips removed and discarded

In a small bowl, stir together taco-seasoning mix, lime juice, chili powder and cayenne. Toss wings in mixture until coated. Prepare a gas or charcoal grill for direct cooking. Place wings on grill and cook, turning frequently, 15 to 20 minutes or until done. Makes 24 pieces.

From "Wings: More than 50 High-Flying Recipes for America's Favorite Snack," by Debbie Moose.

If you want your wings more intense, Wings score as the perfect finger food for Super Bowl parties at the Detroit News publishes three more from Debbie Moose's cookbook: Roasted Black Pepper Wings with Maple-Bourbon Glaze, Vindaloo Vipers, Hoisin Honeys.

Chili: Start with Obama's Chili Recipe straight, from Essence Magazine, then move on to Barack Obama's Chili Recipe: A Gut Check Special Investigation from St. Louis's Riverfront Times last May, with lots of photos. "The result? It was pretty good chili."

Then check out Barack Obama's Chili Recipe--in the CrockPot, from A Year of Crockpotting. "Very tasty! It does not pack a punch the way traditional chili does, which was a pleasant change."

My colleague Gail Ciampa filed 'Chili Madness' cookbook bigger, better with six recipes from Jane Butel's new second edition: White Lobster Chili, Butternut Squash And Black Bean Chili, Vegetarian Chili, First-Love Chili, Chorizo Turkey Chili.

Bill Lohmann of the Richmond (Va.) Times-Dispatch asks, What's in your chili? and, in case you don't have a favorite, answers with his choices: Basic Chili, Calico Beans, White Chili, High Plains Drifter Chili.

Tony Fatso's Super Bowl Of Chili at Tampa Bay Online is in a league of its own.

Vegan bonus: Peanut Chili.

You might accompany your chili with Sweet Cornbread (made with yogurt and honey instead of oil/butter) or one of three Readers' favorite cornbread recipes at the Charleston Daily Mail: Butter-Crust Cornbread, Sweet Buttery Cornbread, Southern Cornbread.

Frugal: These spicy bean and spinach quesadillas serve 20 for around 25 cents per serving, according to the Associated Press.

Refried Bean And Spinach Quesadillas

16-ounce can spicy refried beans
10 fajita-sized flour tortillas
1/2 cup chopped scallions
1 1/2 cups finely sliced spinach leaves
1 cup grated extra-sharp cheddar cheese (or shredded smoked cheddar or spicy Jack)
Cooking spray
1 cup prepared salsa (optional)
1 cup sour cream (optional)
Lime wedges (optional)

Heat the oven to 200 F. Divide the refried beans between 5 of the tortillas, spreading it evenly over each. Top each with scallions, then spinach, then cheese. Press the remaining tortillas on top.

Coat a large skillet with cooking spray then set over medium heat. One at a time, toast each quesadilla until browned on both sides, about 2 minutes per side. Coat the skillet with additional cooking spray between each quesadilla.

As they finish toasting, transfer the quesadillas to a baking sheet and place in the oven to keep warm.

To serve, cut each quesadilla into quarters and serve with salsa and sour cream.

Meatball Sliders: Easy, greasy, cheap, on little rolls -- what's not to love? The recipe's from Boulder (Colo.) Daily Camera.

Try this inexpensive, tasty pork chili. The Beaufort, S.C. Gazette's Arizona pork chili "Makes: 6 servings...Estimated total cost: $11.55, or $1.93 per serving."

Sophisticated: Cumin-scented Shrimp and Chorizo Skewers with cherry tomatoes, from the Baltimore Sun.

Super sandwiches for the Super Bowl at the Houston Chronicle: Pancetta With Scallion Mayonnaise & Sun-Dried Tomato On Toasted Whole-Wheat Bread.

Grown-Up Sausage Bites at the Washington Post.

Puff pastry appetizers for Super Bowl Sunday from The Daily Journal (N.J.) offers triangles in two flavors, Mushroom, bacon and cheese, or Pepperoni and cheese.

Mushrooms stuffed with goat cheese and sausage at the St. Louis Post-Dispatch.

Whole Foods' recipes ("quite Tasty Served With Potstickers Or Spring Rolls"): Sweet Ginger Chili Sauce and Spicy Peanut Sauce; Red Shrimp with garlic and blood oranges could be intriguing, too.

Epicurious goes Inside the Super Bowl Kitchen (Chicago's Levy Restaurants, the caterer for Super Bowl XLIII) and emerges with Blue Crab Dip, Jerk Chicken Wings, Lechon Asada (Cuban-Style Shredded Roast Pork), Tampa Dogs, Gulf Coast Shrimp Salad Sandwich, Cuban Sandwich and Florida Strawberry Crisp.

Home teams: The Pittsburgh Tribune Review (Super Bowl snacks sure to please guests) scores bigtime: "...the smokiness of the liquor pairs beautifully with the cured salmon and contributes an unexpected hit of flavor. Because the salmon is chopped, you can save by purchasing trimmings instead of perfect slices. Serve this spread with mini-bagels, cocktail rye or pumpernickel bread, or cucumber slices."

Smoked Salmon Spread with Scotch Whisky

8 ounces cream cheese, at room temperature
2 1/2 tablespoons Scotch whisky
1 tablespoon fresh lemon juice
1/2 teaspoon prepared white horseradish
8 ounces smoked salmon, chopped
2 scallions, thinly sliced

In a medium-size bowl, combine the cream cheese, Scotch, lemon juice, and horseradish. Beat until smooth. Stir in the smoked salmon and scallions.

Transfer to a small serving bowl, cover, and refrigerate for at least 1 hour or as long as 2 days. Let stand at room temperature for 15 minutes before serving.

Makes about 2 cups, or 8 to 10 servings.

-- From "Great Party Dips" (Wiley, $16.95) by Peggy Fallon.

At that same link, Sneaky Smokies and Pepper-Parmesan Roasters (both are wings), Buffalo Chicken Dip, Deviled Shrimp with Bacon, Two-Olive Tapenade with Capers, Bacon-Almond Cheese Spread, Authentic Boston Baked Beans with Bacon, Baked Potato Salad with Cheddar Cheese.

The Pittsburgh Post-Gazette asked readers for Super Bowl recipes, and got some you won't find anywhere else, such as Steel City Boboli Pierogi Pizza and Steeler Banya Calda,

This fondue-type delicacy is served by dipping crusty Italian bread, raw green pepper strips and cabbage strips into the mixture.

* 16 ounces of olive oil
* 4 sticks of butter
* 4 cans of flat anchovies
* 2 cans of tuna in oil
* As much crushed garlic as you can stand

Place all these ingredients in a pot and cook until the anchovies, tuna and garlic reach a paste consistency.

But Patriots fans at the Boston Herald stole their best line: The Roethlis-burger, from the Herald, gets props for the name -- a pun on Steelers quarterback Ben Roethlisberger -- but I don't know about scrambled eggs in sausage, beef and cheese glop.

Arizona steps up with: Italian Beef Kebabs and Roast Beef Quesadillas from ABC TV in Phoenix.

Azfamily suggests Italian Sausage Bake that can be served over penne, and an interesting Navajo Peach Crisp. Tucson Citizen is serving Guacamole Soup.

Best headline and funniest story (but no recipes) comes from Jeff Harter of the East Valley Tribune (near Phoenix): Arizona vs. Pittsburgh: Battle of the bellies

Host-city Tampa is represented by Homemade wings score points with the Super Bowl crowd from the St. Petersburg (Fla.) Times at TampaBay.com. Six ways to make 'em.

The Erie, Pa., Times-News plays Switzerland in this dispute, with A Super Bowl party in 3 courses takes you to Arizona and Pittsburgh. They're pushing (Arizona) Southwestern Style Chalupas, (Tampa Bay) Seafood Chowder, Pittsburgh Crescent Rolls W/ Isaly's Chipped Chopped Ham (?), finishing with kid-pleasing Just Like Clark Bars.

Dip away:: Consider slimming down those Super Bowl Sunday snacks: The Roseville (Calif.) Press Tribune serves up "healthier" versions of Spinach Dip, Turkey Meatballs and Hot Crab Dip recipes.

Barbara McClellan (Super Bowl Sunday recipes) at the Longview, Texas, News Journal, writes,

There are so many good recipes for appetizers and party foods that have been around for a long time. A good tried and true recipe is hard to beat, you know.

The first one that I want to share is one that always brings compliments and requests for the recipe.

Mexican Mound

1 (31-ounce) can refried beans
1 teaspoon chili powder
1 tablespoon dried minced onion
8 ounces of cream cheese, softened to room temperature
1/2 cup Mexican hot sauce (or salsa)
8 ounces of guacamole (see note)
1 cup grated cheddar or Monterrey Jack or a mixture of both
Chopped green onions to tast
Chopped ripe olives to taste
Finely chopped fresh tomatoes to taste

Start by spreading the refried beans on a large serving plate (about 12 to 14 inches in diameter). Mix cream cheese and hot sauce, set aside. Sprinkle bean dip with chili powder and dried onions. Leaving a 1 to 2 inch border, spread cream cheese mixture over beans. Spread on guacamole, then top with remaining ingredients in the order given. You can add more cheese or change any of the toppings to your own tastes. Serve with tortilla or corn chips.

(She follows with a recipe for Apple-Raisin Bars, in lieu of pie.)

Super dips for your Super Bowl party at the Sioux Falls (S.D.) Argus Leader hides the recipes in the right column, below the trivia quiz. They're worth hunting down, since food writer Dorene Weinstein covers most of the classics: Chef Tracy's Super Bowl Dip For 2 (Gorgonzola, brick cheeese, artichoke hearts), Black Bean Corn Salsa, Italian Meatballs with Flaxseed, Spinach Dip, Hot Bean Dip, Kalamata Olive Pesto, Ro-Tel Sausage Dip, Seven-layer Dip, Best Guacamole Dip, Dried Beef Hot Dip.

From Paula Deen, Asparagus cheese dip for veggies and its polar opposite, a heart-clogging Hot crab and bacon dip.