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Super Bowl menu should offer both savory and sweet nibbles

 
Series: Recipe Column | Story 42

Last updated 2/1/2013 at 5:26pm



Super Bowl and a simmering pot of stew, a recipe sure to please game day sports fans. Slow Cooker BBQ Beef Stew, from http://www.kraftrecipes.com is easy to prepare. A smoky barbeque aroma develops as your slow cooker does the work and you won’t miss a play of the game.

Slow Cooker

BBQ Beef Stew

1 Tbsp cooking oil

2 pounds beef stew meat (11/2 inch cubes)

5 carrots (3/4 pound), peeled, cut into 1 inch pieces

1 large onion, cut into chunks

2 1/2 pounds small red potatoes, quartered

3/4 cup Kraft Original Barbecue Sauce, divided

1 Tbsp MAXWELL HOUSE Instant Coffee crystals

1 Package (10 ounces) frozen peas

Heat oil in nonstick skillet over medium-high heat. Add meat, in batches; cook 8 to 10 minutes or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow-cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee crystals. Cover with lid.

Cook on low 7 to 8 hours (or on High 5 hours).

Stir in peas and remaining barbeque sauce; cook, covered, 15 minutes or until heated through. Yield: 8 servings.

Note: you may substitute your favorite frozen vegetable for the peas and use any flavor of barbeque sauce.

Barbecue Rice and Beans is a great side dish for a game day buffet or any family meal. It mixes up quickly and is ready to eat in 20 minutes. A great recipe to have on hand to extend a menu for extra diners.

Barbeque Rice and Beans

1 small onion, chopped

1 small green pepper, diced

1 Tbsp cooking oil

1 can (15 1/4 ounces) kidney beans, drained

1 1/2 cups water

1/2 cup barbeque sauce

1 beef bouillon cube

1/4 tsp garlic powder

1 1/2 cups Minute Instant rice

Cook and stir onion and pepper in hot oil in a large saucepan until tender but not browned.

Stir in drained beans, water, barbeque sauce, bouillon cube and garlic powder. Bring to a boil.

Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Serve immediately. Yield: 6 servings.

Note: this recipe is easy to double for a crowd. You may use any canned bean. Black beans and sweet red pepper are a colorful combination.

Alfredo sauce in the jar is a handy item to keep on hand for quick meals. Alfredo sauce comes in a wide variety of flavors, but regular Alfredo lends itself well to your choice of additions. Crab Alfredo Sauce is easy to prepare and can be served in a casserole or ladled over pasta or biscuits.

Crab Alfredo Sauce

Fettuccini

1 jar (15 ounces) Alfredo Sauce

2 cans (6 ounces each) crab meat

1/2 pound Fettuccini cooked according to package directions

1 cup frozen peas, thawed

Prepare fettuccini according to package directions. Drain crab meat.

Meanwhile pour Alfredo sauce into a medium saucepan and place over medium heat. Stir often until sauce begins to bubble. Stir in crab meat and thawed peas. Stir often until heated through. When fettuccini is done, drain well. Place in pasta bowls and ladle sauce over fettuccini. Serve immediately. Yield: 4 servings.

There are a number of variations you can make to this quick and easy recipe:

Clams may be substituted for the crab meat.

Add 1 1/2 cups grated cheddar or Monterey Jack cheese to the sauce and stir until melted, before adding the crab meat. Mix with 4 cups cooked macaroni for a gourmet Mac and Cheese.

Serve over split baking powder biscuits or Puff Pasty rounds for a quick Ala King.

Frozen or refrigerator varieties of Alfredo sauce may be substituted for the jarred sauce.

Minced onions, sweet peppers, and grated carrot may be added to the sauce for extra flavor and color.

No game day buffet would be complete without a sweet treat to top it off. Tiger Butter showed up in the weekly e-newsletter from http://www.southernplate.com. I’ve renamed it Titan Treats for our local athletes but you could rename it for the team you are rooting for in the Super Bowl. So easy and foolproof, it keeps well so you can make it a week or two ahead of time and keep in airtight containers.

Titan Treats

(Tiger Butter)

1 package (20-24 ounces) white Almond Bark

1/2 cup crunchy peanut butter

1 cup semi sweet or milk chocolate chips

Line a 11x17 inch rimmed baking pan with waxed paper. Set aside.

In a large microwave safe mixing bowl, break up almond bark as best you can. Place bowl in microwave and cook on high one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth.

Stir in peanut butter until melted and smooth. Spread out onto waxed paper lined baking pan.

Place chocolate chips in a small microwave safe bowl and cook for 30-45 second intervals, stirring after each, until smooth and melted.

Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife.

Place baking sheet in refrigerator until hardened or allow to harden completely at room temperature.

Break into pieces and store in airtight containers. Yield: about 1 3/4 pounds candy.

Note: I used extra chunky peanut butter, and instead of adding the chocolate in dollops, I drizzled it the length of the pan and used a zigzag motion with the knife to marble.

Though we are still in the season of winter, a few stray robins hint at spring. What recipes do you prepare for your family when spring is in the air? Our next column comes out on Valentine’s Day.

Do you have a quick recipe for last minute sweetheart treats? Easter is early this year, March 31st. Do you have favorite family recipes for an Easter celebration? Share these and all other recipes by sending them to:

Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa , WA 99159, email therecor

d@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Next above freezing day, time to stir the compost pile.

 

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