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PAGE 4A
FORSYTH COUNTY NEWS Friday, January 23,2004
Super Bowl Sunday is upon us, time to get out some super recipes
One year I made Japanese
food for our Super Bowl
gathering.
I thought everybody might
enjoy a change of pace from
regular "football food." Boy,
was I wrong.
Apparently, nobody
wants delicate sushi or
dumplings while watching
giant people tackling each
other.
The men and boys I know
lose all sense of creativity
when it comes to choosing
what to eat during the big
game.
The male-types I polled
requested a menu plan some
thing like this: Wings, chili
dogs, pizza, burgers, nachos,
and buttered popcorn. You
can probably guess the
matching beverage.
When questioned further,
the football enthusiasts said
dips were acceptable, as were
certain sandwiches. Nothing
too fussy. Sticking to their
Neanderthal tendencies, the
men agreed that no utensils
should ever have to be
employed while watching a
football game.
This year I promised to .
prepare only their favorite
foods. Since wings topped
everybody's list, they will
definitely make the cut.
I have a million recipes
for wings, but this one is said
to be as close to the original
Buffalo Wings recipe as it
gets.
The wings supposedly
originated at the Anchor Bar
in Buffalo, N. Y. Serve the
wings with a good quality
blue cheese dressing (I like
the kind that is refrigerated
ACROSS
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5 Campaign
donation org.
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12 Pre-ripcord
descent
14 Jason’s ship
15 Disney classic
16 Traditional
tales
17 the season
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18 Courses
20 Practice
23 Furry critter
24 Took the bus
25 Enthusiast
28 Pirouette pivot
29 Conical home
30 Payable
32 Car motor part
34 Anger
35 Harvard’s rival
36 Asian pepper
plant
37 Ecclesiastic
agents
40 Half a ton
41 “American
42 Guitar-and
castanets ren
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47 Antitoxins
48 Failure to
include
49 Invites
50 Deteriorate
51 Recording
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Adlen F" ,4a
Robinson 1
and usually found in the pro
duce section of your grocery
store) and celery sticks.
Buffalo chicken wings
25-30 wings (completely
thawed, if frozen)
Vegetable oil for deep fry
ing
1/2 stick butter
1/2 -1 bottle Louisiana hot
sauce
Blue cheese dressing
Celery sticks
Halve wings at "elbow,"
and discard the tips. Pat
wings dry so they do not
splatter. Heat 3 inches of oil
in a deep fryer or heavy bot
tomed pot. Fry wings until
crisp and golden on all sides
about 10 minutes. Drain well
on paper towels.
Melt butter in microwave.
In large bowl, combine butter
and hot sauce to taste. Add
wings to butter/hot sauce
mixture and mix well.
Serve wings with, blue
cheese dressing and celery
sticks.
• • •
I love cheese dip and so
does practically everybody I
know.
Here is a recipe that I am
almost always asked for. The
great thing about it is that
you can add things to the
cheese base, creating a myri-
King Crossword
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© 2004 King Features Synd., Inc.
IN THE KITCHEN
ad of other cheese dips.
I sometimes mince arti
choke hearts and toss them
into it. If the kids won't be
eating it, I will add minced
jalapenos.
I usually make this in the
microwave, then pour it into
a small crockpot so it will
stay warm during the party. It
also reheats easily in the
microwave.
World's best queso
1 pound white American
cheese (get the deli to slice
off a chunk)
1 can evaporated milk (not
condensed milk)
1 can chopped green
chilies
a few drops of Tabasco
sauce (optional)
Cut cheese into chunks
or for even faster melting,
grate it.
In microwaveable bowl,
combine cheese, about 3/4 of
the can of evaporated milk,
green chilies, and Tabasco.
Cover and microwave for
2 minute intervals, stirring in
between, until melted.
Add more milk if it seems
too thick. Alternatively, heat
ingredients in crock pot until
melted.
You could also use a dou
ble boiler to melt the cheese.
Serve cheese dip with tortilla
chips.
*To vary the recipe, try
adding one or more of the
following: chopped artichoke
hearts (not the kind packed in
oil), fresh, chopped baby
spinach, minced jalapenos,
minced sun-dried tomatoes,
salsa, minced cilantro,
cooked, drained sausage.
die
11 Misfortunes 33
13 See
5-Down 34
19 Back in time 36
20 Gere film, “- 37
and the
Women” 38
21 Santa’s runway
22 Notion 39
23 Syrup flavor 40
25 Sympathizes 43
with
26 Tackle texts 44
27 Hold sway
29 Ski lift 45
31 Moray or con- 46
ger
African
antelopes
Meal
Auction offers
Passport
endorsement
Mid-month
date
Stopper
Wield needles
Latin 101
word
Actress
Vardalos
Bush league?
Indivisible
• • •
This recipe comes from
Food Network's 30 Minute
Meals Queen, Rachel Ray.
Yum...
Philly steak sandwiches
onions:
1 tablespoon extra-virgin
olive oil, 1 turn of the pan
2 large yellow skinned
onions, sliced very thin
Coarse salt and pepper or
steak seasoning blend
Meat:
2 teaspoons extra-virgin
olive oil, 2 drizzles
1 1/2 pounds lean beef
tenderloin or sirloin, ask
butcher to slice the meat very
thin
1 teaspoon garlic salt
Freshly ground black pep
per
8 slices provolone cheese,
from the deli counter
4 soft Italian sandwich
hogie rolls, split 6 to 8 inches
long each, split lengthwise
Heat a medium saucepan
over medium high heat.
Add-1 tablespoon extra
virgin olive oil, 1 turn of the
pan.
Add onions and season
with salt and pepper or steak
seasoning blend.
Cook onions, stirring
occasionally, 10 minutes or
until onions are soft and
caramel in color.
Heat a heavy griddle pan
over medium high to high
heat. Wipe griddle with a
drizzle of oil using a paper
towel. Sear and cook thin
sliced steaks until brown but
not crisp, about 2 minutes on
each side.
Cook steaks in single lay
ers in 2 batches and tenderize
by cutting into meat with the
side of your spatula while
they cook. When the steaks
are browned, just before you
remove them from heat,
sprinkle them with garlic salt
and pepper.
When all of the steaks are
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cooked, line each of your
split rolls with 2 slices of
provolone cheese.
1/4 of your meat and
onions, on to the griddle and
mix together with your spatu
la.
Pile the meat and onions
into rolls on top of the
cheese.,
The heat from the meat
and onions will melt the
cheese.
Repeat for remaining
servings and serve.
• • •
Add some sophistication
to your Super Bowl party
with this delicious and easy
crab dip.
Hot crab dip
1 pound lump crabmeat
1 cup sour cream
1 cup mayonnaise (prefer
ably Hellman's)
2 tablespoons grated
onion
1 teaspoon Old Bay sea
soning (or other Creole sea
soning)
1/2 cup slivered almonds
Pick over crabmeat care
fully, discarding bits of shell
or cartridge.
In small bowl, combine
sour cream, mayonnaise,
grated onion and Old Bay
seasoning.
Fold in crab meat, stirring
just until combined.
Transfer crab mixture to a
lightly buttered baking dish.
Sprinkle almonds on top.
Bake dip in a preheated 350-
degree oven until bubbling,
about 20 minutes.
Serve with sturdy crack
ers, such as melba rounds.
This dip usually shows up
at every party-especially ones
where the main attraction
will be a sporting event.
Despite its repeated
appearance, it is always gob
bled up.
Why argue with success?
• • •
Layered Tex-Mex dip
3 medium ripe Haas avo
cados
1 tablespoon freshly
sqeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
mix
2 cans refried beans (or
ones with green chilies in
them)
3/4 cup green onions,
minced
2 cups chopped fresh
tomatoes
1 cup black olives, pitted
and minced
2 cups cheddar cheese,
shredded
1/3 cup cilantro, minced
(optional)
Peel and pit avocados.
Gently mash avocados with
salt, pepper and lemon juice.
In another bowl, combine
sour cream, mayonnaise and
taco seasoning mix.
Spread refried beans in a
large shallow bowl or serving
platter.
Top with avocado mix
ture, then with sour cream
mixture.
Sprinkly with minced
green onion, tomatoes, and
black olives.
Lastly, sprinkle on the
cheddar cheese.
Garnish with cilantro if
desired.
Serve chilled or at room
temperature with tortilla
chips.
Adlen Robinson's Food
column is published in every
Friday's newspaper. Her
"Home Matters" column is
published in every Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her
at a4kidz@bellsouth.net or
write to her at the
newspaper.