Still along the lines of football party fare…here’s
something different to dip those tortilla chips in. This
WHITE SALSA recipe takes the place of your standard
right-out-of-the-jar stuff. It’s amazing how many
different things you can do with a few simple ingredients.
Hosting the game Party? Be sure to check out these tips
too.

Enjoy!  Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: WHITE SALSA
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste

DIRECTIONS:
In a medium bowl, combine mayonnaise and sour cream, mixing
well. Add lime juice, garlic, cilantro, black olives,
scallions, hot pepper sauce, salt and pepper. Taste and
adjust seasonings for personal preference. Refrigerate for
2 hours before serving to allow flavors to blend. Serve with
tortilla chips.

Category: Appetizers, Dips

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          MORE PARTY TIDBITS:

Only place one or two different kinds of appetizers on each
serving tray. Having a jumble of a myriad of different
appetizers on one tray confuses the eye and it can make it
difficult for your guests to choose which one they want to
sample.

Make sure there are plenty of receptacles for waste. Nobody
wants to see untidy piles of toothpicks, olive pits or shrimp
tails scattered through out the serving tables and the room.

Don’t make appetizers too large. They should be able to be
eaten in one or two bites. Decide ahead of time whether or
not you will be passing trays of appetizers around or whether
you will keep them all on a stationary surface. If passing
appetizers, be sure to choose trays that aren’t too large
and heavy. 

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

I don’t really have a favorite team but looking forward to
kicking back for kickoff with some friends and family and
most of all the snacks! I can’t believe how much betting
goes on with this day and I think people don’t even care
who wins sometimes as much as what the scored turn out to
be each quarter. I’ve even heard of betting on the commercials…
remember the Bud Bowl?  Crazy! Well it’ll be fun to watch
and nibble on all the food. Here’s a kickin’ recipe for
game day that will keep any crowd at bay. NOT HONEY CHICKEN
WINGS. You can serve them warm or even at room temperature
so great for the entire game. I would have said it was a
safe bet that Sunday is THE #1 snack food consumption time
and you might be interested is some snack food facts below.

Enjoy!  Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: HOT  HONEY CHICKEN WINGS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
7 chicken wings
3/4 cup Picante Sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup dijon-style mustard
3 Tbsp. vegetable oil
2 Tbsp. ginger, finely shredded
1-1/2 tsp. finely shredded orange peel

DIRECTONS:
Cut off and discard wing tips; cut each wing in half at
joint. Place in 13 x 9 inch baking dish. Combine remaining
ingredients; mix well. Pour over chicken wings. Cover and
refrigerate at least 6 hours or overnight. Place chicken
wings and sauce in a single layer on foil-lined 15 x 10
inch jelly roll pan. Bake at 400 degrees 40 to 45 minutes
or until well browned. Serve warm or at room temperature
with additional Picante Sauce.

Yield: 34 Appetizers
Category: Appetizers, Chicken

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

      WINTER SPORTING EVENT SNACKING FACTS:

* The Super Bowl is ranked as the number two food
  consumption event of the year, second only to
  Thanksgiving (Source: American Institute of Food
  Distribution)

* Americans consume 30.4 million pounds of snack foods
  during the Super Bowl (Source: Snack Food Association)

* Americans consume more than 11 million pounds of potato
  chips on Super Bowl Sunday (Source: Snack Food Association)

* Americans double their average daily consumption of
  snacks on Super Bowl Sunday, consuming more than 33
  million pounds of goodies in one day (Source: Snack
  Food Association, 1996)

* Olympians and other professional athletes are constant
  snackers, but nosh on healthy treats such as soy products,
  whole grains, fresh fruits and vegetables, and lean meats.
  This strategy helps to regulate blood sugar, fuel the muscles,
  and ensure high performance during stressful competition and
  workout (Source: Scripps Howard, 2000)

             NACHO NOSE-GUARD BITES:

These mouth-watering snacks are best served warm, with
salsa, guacamole or sour cream. Be careful when seeding
and chopping the jalapeños.

1/2 cup flour
1 egg, beaten
1/4 cup chopped jalapeño peppers
1/4 cup salsa
2 oz. jack cheese, finely shredded
1 cup crushed tortilla chips

Heat oil in deep fryer or Dutch oven to 375 degrees. Mix
ingredients and roll into balls. Fry 3 to 3-1/2 minutes
until golden. Remove with slotted spoon. Drain on paper
towels.
   * recipe From Snack Food Assoc.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Looking for a great half-time recipe idea? Whip up some of
this HOT ARTICHOKE SPREAD for halftime. This is is one of
our favorites here and I have my sister-in-law to thank for
this one. I like it best on cocktail rye bread but you can
do crackers, French baguettes or whatever else you like. Let
me stress the ease-factor… basically just mix and bake and
you’re a hit. It’s recipes like these that don’t take much
but get tons of ooohs and ahhhs.

Enjoy!  Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: HOT ARTICHOKE SPREAD
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 cup mayonnaise
1 cup grated Parmesan cheese
2 cans artichoke hearts, drained (really…do use the cans)
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika

DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, thoroughly mix
the mayonnaise, Parmesan, artichoke, mozzarella and garlic
powder. Transfer the mixture to an 8×8 inch baking dish. Bake
30 minutes, or until the surface is golden brown and bubbly.
Sprinkle with paprika and serve immediately. Because of all
the cheese, if this cools down it can easily be reheated in
the oven at 350 degrees just until the cheese melts again.
That is…if there is any left.

Category: Appetizers

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

              LOTS-O-ARTICHOKE Tips

Artichokes are one of those confusing vegetables for most
people. Although the recipe above is best prepared with the
canned artichokes I thought it would be a great time to give
you some helpful advice.

The artichoke is a pretty versatile vegetable. They make a
savory appetizer, salad or vegetable accompaniment when
marinated, either whole or cut lengthwise in halves. They
are also delicious in poultry, beef, pork or lamb stews.
Artichokes complement the flavor of seafood dishes such as
sautes, jambalaya and paella. They can get pretty fancy with
these in restaurants too.

TIPS FOR PURCHASING:
Artichokes with soft green color and tightly packed leaves
are the premium quality to select. Fall and winter artichokes
may be darker or bronze-tipped or have a whitish, blistered
appearance due to exposure to light frost. Yet many consider
these frosted artichokes to be the most tender with intense
flavor. Avoid artichokes which are wilting, drying or have mold.

STORAGE TIPS:
An artichoke will look and taste fresh for up to two weeks
if handled properly. Do not wash before storing. To keep
longer than a few days just drizzle a few drops of water
on each artichoke, place in a plastic bag, seal airtight
and refrigerate.

BASIC PREPARATION OF WHOLE, MEDIUM or LARGE ARTICHOKES:
Wash artichokes under running water. Pull off lower outer
petals of artichokes; cut stems to inch or less (if fresh,
more stem may be left on.) Snip off tips of petals, if desired,
and keep in acidified water to preserve green color.

Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off
easily near base. Edible portion of petals should remain
on artichoke base. Continue to snap off and discard thick
petals until central core Of pale green petals is reached.
Cut off stems and top 2 inches of artichokes; discard.. Pare
outer dark green layer from artichoke bottoms. Cut in half
lengthwise. Cut out center petals and fuzzy centers. Dip or
rub all surfaces with lemon juice. Cook as directed in recipes.

Basic cooking methods include boiling or steaming, micro
waving or a saute.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.

Is it too soon to pre-bowl for Superbowl? It is just around
the corner so get out the munchies. Here’s a great make-ahead
recipe for the upcoming Superbowl weekend. Fire up the crockpot
and make this in advance so you can enjoy the game. Be sure to
have plenty of munchies around too.

Enjoy!  Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: CROCKPOT SHREDDED BEEF
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

DIRECTIONS:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.

Yield: 6-8 Servings
Category: Beef, Crockpot

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

SUPERBOWL COCKTAILS: Make em by the pitcher instead of
individual drinks.

SANGRIA:
1 large Bottle of Dry Red or White Wine
1 Tbs. Sugar
1 Orange, Lemon & Lime
1 Qt. Club Soda
(Optional additions are; 1 oz. Brandy, 1 oz. Triple Sec,
Pineapple slices or Maraschino cherries) Thinly slice fruits,
Combine with Wine & sugar & options, Refrigerate overnight.
Mix with Club Soda just before serving.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

With football season here I thought I would include an idea
for halftime as an alternative to chili or pizza. Try these
HOT MINI SUBS for a switch. Big raves from my husband by the
way whenever I whip these up. Let me just say, these aren’t
your lettuce tomato kinda thing – just hot crusty cheesy
flavorful meat packed foil torpedos that my dear Mom taught
me to make and is still a family favorite. We even took these
on our camping trip and threw them into the fire pit.

Enjoy! Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: HOT MINI SUBS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
12 round Kaiser rolls (spring for the good stuff)
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 cup Italian Dressing
Oregano (or Italian seasoning)
12 sheets aluminum

DIRECTIONS:
Preheat oven to 350 degrees. Slice Kaiser rolls and lightly
brush 1 teaspoon of dressing over each side. Divide the meat
among 12 rolls and stack on bottom half of each roll using
at least a few slices of salami per roll. Add a few onions
on top of the meat, then 2 slices of cheese per roll.
Sprinkle lightly with oregano or seasoning and add top of
roll. Wrap each in aluminum foil making 12 flying-saucer
looking wraps and pop in oven for 15 minutes. Serve warm
right in the foil.
 
Yield: 12 servings
Category: Sandwiches, Lunch Ideas

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

SANDWICH BITS: If you’re making grillled sandwiches,
follow these quick tips to keep em’ easy-to-eat:

* Use firm bread that won’t disintegrate when you pile
on the ingredients.

* Slice vegetables, meats and cheeses evenly and on the
thin side so that they stack up well.

* For skillet sandwiches, press the sandwich down in
the skillet to keep it compact and to ensure that the
cheese melts evenly. If the sandwich is not too tall,
you can push it down with your hand; if it’s bulky,
weight it down with a small skillet or a large onion
or potato.

* Once the sandwich is made, don’t mess it up when you
cut it. Use a serrated knife and a gentle sawing motion.
Don’t push down; let the knife do the work.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.