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Super Bowl Snacks

by Sidney Carlisle

With the year behind us, football fans are making plans for the next big holiday: Super Bowl Sunday. No matter which team has been the favorite all year, it's a tradition in many homes to gather a crowd to watch the battle of the last two teams. And since the entire TV extravaganza now lasts for hours, guests must be fed at least once and perhaps twice.

Standard fare at most parties seems to be chili or soup, especially in areas where this time of year can be downright miserable. It is nice to be able to serve something hot, but most of us want to spend as much time as possible with our guests. Two of the following three recipes may be made ahead of time, and the one hot dish may be partially prepared before the party begins.

Sausage Queso is easy, using just one skillet, and should appeal to anyone who likes sausage or cheese. When queso, the Spanish word for cheese, is melted and other ingredients are added, it becomes queso fundido. The ingredients may be simple, Velveeta with Rotel tomatoes, for instance, or more elaborate. The Sausage Queso may be served with tortilla chips, but it's much better spooned onto hot flour tortillas. It's a versatile recipe and fun to serve at a party. It will also serve four when something fast is needed for dinner.

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The Corn Dip is a combination of corn, cheese and spices, and is hard to resist. Those who like things really hot might want to add an extra jalapeño. The dip requires at least four hours refrigeration to blend the flavors, so it may be made well ahead of a party. It will keep about a week in the refrigerator, although it seldom lasts that long. Corn Dip is best served with tortilla chips, and Fritos are also good. The consistency of the dip is too heavy to serve with potato chips.

Kentucky Bluegrass Fudge Pie is a cross between a brownie and a dense chocolate cake, and better than either. It's baked in a cake pan even though it's called a pie and has no crust. It's also easy to prepare, and the recipe can be doubled for a large crowd. Be sure and toast the pecans, as this will make a difference in the taste of the finished pie.

Here's hoping you can supplement your traditional Super Bowl menu items with these three recipes. They should be a hit regardless of who wins the game.

Sausage Queso

• 1 pound bulk pork sausage
• 1 can (2-1/4 ounces) sliced black olives
• 4 tablespoons picante sauce or salsa, well drained
• 1/4 cup chopped fresh cilantro, leaves only (no stems)
• 6 ounces grated cheddar cheese
• 4 ounces grated Monterey Jack cheese with jalapeños
• 12 flour tortillas

Preheat the oven to 350F degrees. Wrap the tortillas in foil and set aside. Crumble the sausage into an ovenproof skillet. Cook over medium heat until the sausage is brown and no trace of pink remains. Remove from the skillet and drain thoroughly on paper towels. Drain any grease from the skillet and wipe clean with paper toweling.

Dump the sausage back into the skillet. Add the olives, picante sauce and cilantro and stir well. Sprinkle the two cheeses over the top of the mixture. Bake uncovered 5 minutes. Place the tortillas in the oven. Bake the queso about 10 minutes more, until the cheese is bubbly.

To serve, spoon the queso onto warm tortillas and eat while hot.

Corn Dip

• 2 11-ounce cans Mexicorn, drained
• 1 cup sour cream
• 1 cup mayonnaise (not Miracle Whip or other salad dressing)
• 3 green onions, thinly sliced (use white part and some of the green tops)
• 1 can (4 ounces) chopped green chilies
• 3 large fresh jalapeño peppers, seeded and minced
• 3/4 teaspoon seasoned salt or Cajun seasoning, approximately
• 1/4 teaspoon black pepper
• 1 package (10 ounces) cheddar cheese, grated

Use a large mixing bowl. Combine the corn, sour cream, mayonnaise, onions, green chilies and peppers, mixing well. Stir in the seasoning, adding more if desired. Stir in the cheese. Cover with plastic wrap and refrigerate 4 hours or overnight. Serve with tortilla chips.

Kentucky Bluegrass Fudge Pie

• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 tablespoon vanilla
• 1-1/2 cups toasted pecan pieces (see note)

Preheat oven to 350F degrees. Grease an 8 x 1-1/2-inch cake pan and set it aside. Combine the flour, cocoa and salt in a bowl, stirring with a whisk to break up any cocoa lumps.

Beat the butter, sugar, eggs and vanilla until light and fluffy. Stir in the flour mixture. Add the pecans, mixing well. Pour into the cake pan. Bake about 30 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs attached. Do not over-bake. Cool in the pan on a wire rack. The pie may be dusted with powdered sugar or served with ice cream. Yields 8 servings.

Note: To toast the pecans, preheat the oven to 350F degrees. Spread pecan halves, or pieces, on a cookie sheet and place in the oven. Stir every 2 minutes to allow even toasting. Bake about 10 minutes for halves and about 6 minutes for pieces. The nuts will darken slightly - don't let them burn. Although they may not look very toasty, they will have a different taste from regular pecans. If halves are used, coarsely chop before adding to the recipe.

Sidney Carlisle lives on a ranch in Meridian, Texas.

end article