By Karen Bloom
On Sunday, most of us will huddle up to our television to watch the Indianapolis Colts do battle with the Chicago Bears for that championship ring.
Football, friends, food, drink, and fun. For many, there¹s no better reason for a great party. Even the non-football watchers get into the spirit of the day.
Get ready for Super Bowl XLI with these winning recipes. Start with some pre-game nibbles of First Down Fondue and Beef & Cheese Touchdown Toasts. Later, fans can huddle over hearty Football Heroes and Smoky Chili Bowls as you enjoy Prince¹s halftime entertainment.
When the final whistle blows, everyone will cheer these winning recipes.
Football Heroes
Total preparation and cooking time: 6-1/2 to 8-1/2 hours
3 to 4 pounds beef for stew, cut into
1- to 1-1/2-inch pieces
2 medium sweet onions, cut into
1/2-inch wedges
2 red peppers, cut into 1-inch-wide strips
1 can (10.5 ounces) beef consomme
1/3 cup soy sauce
1/4 cup tomato paste
6 cloves garlic, minced
8 to 10 French rolls
Toppings:
2 cups (8 ounces) shredded cheese
Pepperoncini, pepper rings, assorted olives
1. Place onions in 4-1/2- to 5-1/2-quart slow cooker; top with beef for stew, then pepper slices. Combine consomme, soy sauce, tomato paste and garlic; add to slow cooker. Cover and cook on high six hours or low eight to nine hours or until beef is fork-tender. (No stirring necessary during cooking.)
2. Serve in rolls with cheeses and other toppings, as desired. Makes 8 to 10 servings
Cook¹s Tip: Beef mixture can be kept hot on low for up to two hours.
Beef & Cheese Touchdown Toasts
Total preparation and cooking time: 30 to 45 minutes
2 boneless beef top sirloin steaks, cut 3/4 inch thick (about 1 pound each)
32 slices Italian bread (1/2 inch thick)
6 tablespoons butter, melted
1-1/4 cups drained giardiniera
3-1/2 cups (two 7-ounce packages) shredded mozzarella cheese
1. Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425 F oven 6 to 8 minutes or until golden brown. Set aside.
2. Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil nine to 12 minutes for medium rare to medium doneness, turning once.
3. Carve each steak into 32 thin slices. Season with salt and pepper as desired.
4. Top toast slices evenly using one package of cheese. Top each toast slice with two steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.
5. Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1-1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.
Makes 32 appetizers
Smoky Chili Bowls
Total preparation and cooking time: 35 to 45 minutes
2 pounds ground beef
1 teaspoon salt
1 tablespoon vegetable oil
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes with green peppers and onions, undrained
1 can (15 ounces) black beans, rinsed, drained
1 can (14 ounces) ready-to-serve beef broth
1 tablespoon minced chipotle peppers in adobo sauce
2 tablespoons adobo sauce
3 tablespoons masa harina or cornmeal
2cups (8 ounces) taco shredded cheese or shredded Cheddar cheese, divided
sour cream
1. Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from pot with slotted spoon; pour off drippings. Season with salt. Set aside.
2. Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans, beef broth, chipotle peppers and adobo sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring
frequently.
3. Serve with remaining cheese and sour cream, as desired.
Makes 6 to 8 servings
First Down Fondue
Total preparation and cooking time: 15 minutes
2 cups (8 ounces) sharp shredded
Cheddar cheese
3 cups (12 ounces) shredded Colby Jack cheese
1 tablespoon cornstarch
1 bottle (12 ounces) beer
1 teaspoon hot pepper sauce
Dippers
Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry
tomatoes
1. Toss cheeses with cornstarch in medium bowl; set aside.
2. Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture. Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.
3. Keep fondue over low heat. Dip breadsticks and vegetables into fondue.
Makes 8 servings
