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Friday, May 27, 2016
Hooray for Hollywood and Oscar!
(Page 2 of 3)
Courtesy Academy of Motion Picture Arts and Sciences
Celebrate Oscar's big night with a Hollywood-style bash.
1 1/2 cups pecans, toasted
1 1/2 cups salted roasted cashews

Preheat oven to 325° F.
Whisk together egg whites, Worcestershire sauce, sugar, paprika, and cayenne in a large bowl. Add popcorn, pretzels, nuts, and salt to taste and toss until thoroughly coated.
Spread evenly in 2 buttered large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until coating is crisp, about 20 minutes total.
Spread mixture on 2 large sheets of parchment paper or oiled foil and cool completely.
Popcorn mix can be made three days ahead and kept in an airtight container at room temperature until ready to serve.

Tex-Mex Dip (inspired by Dallas
Buyers Club)

1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained

In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
Sprinkle a layer of cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Serve with tortilla chips and assorted

Chili Cornbread Bake (inspired by Nebraska)
1 pound ground turkey or lean ground beef
1 packet (1.4 ounces) chili seasoning or taco seasoning mix
2 cans (8 ounces each) tomato sauce
1 can (15 1/4 ounces) no-salt added whole-kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (12 ounces) evaporated milk, divided
1 can (4 ounces) diced green chilies, drained (optional)
2 boxes (8.5 ounces each) dry corn muffin mix
2 large eggs
Sliced avocado, salsa and/or sour cream (optional)

Preheat oven to 400° F. Grease a 13x9-inch baking dish.
Cook turkey in a large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.


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