COOK OF THE WEEK - CHANTLAND OFFICE STAFF

The Chantland-MHS and The Chantland Pulley and Roller Companies office staffs have decided to show off their team spirit by wearing their favorite team shirts every year the Friday before the Iowa/Iowa State Football game. It’s also a good time for tailgating recipes and, every so often, they have a potluck in the office as well so they wanted to share some of those recipes. Several of the Chantland office employees attend the games for either the Hawkeyes or the Cyclones. Angie Peters attends the ISU football games and is especially interested as her stepson, Levi Peters is the team captain this year and is a starting linebacker. It’s all in fun to have a rivalry in the office going on, however, we all know we are all from Iowa and it’s all in good fun. So on Friday, the day before the game, the Cyclones won 13 – 12 in the office by counting the fans! Cheese and SausageWonton AppetizersMary Hacker12 ounces wonton wrappers1 cup (4 ounces) shredded mild cheddar cheese, divided1 cup (4 ounces) shredded pepper-jack cheese1 pound bulk sausage, cooked and drained 2/3 cup ranch salad dressing Press wonton wrappers into each muffin cup of a mini muffin tin. Bake for 5 minutes at 350 degrees. Remove from oven; repeat with remaining wonton wrappers. Mix a half-cup cheddar cheese with 1 cup pepper jack cheese, sausage and dressing. Place wonton cups on cookie sheet and spoon cheese mixture into cups. Top with remaining cheddar cheese. Bake 8-10 minutes more.Chicken Enchilada Dip orFilling for EnchiladasCarolyn Hartmann2 cans cooked chicken, drained or 1-1/2 cups cooked chicken breasts8 ounces sour cream8 ounces cream cheese, softened1/2 cup mayonnaise1/2 cup milk2 small cans diced chilies2 cups shredded cheddar cheese1/2 teaspoon garlic powder1/2 teaspoon onion powdersalt and pepper to taste Place all ingredients in bean pot or serving bowls and microwave 7 minutes or until cheese is bubbly. Serve hot with tortilla chips. You could also use this inside flour tortillas for a main dish (omit milk and it will be thicker).Baked Potato DipRene Dreyer(2) 16 ounces sour cream2 cups shredded cheddar cheese1 package dry ranch dip3 ounces real bacon pieceschopped fresh chives to taste Stir all together. Refrigerate overnight. Serve with crackers or chips.Jalapeno PretzelsDiane Vodraska1 bottle Orville Redenbacher Popcorn Oil1 Package Hidden Valley Ranch dry mix2 teaspoons black pepper2 teaspoons cayenne pepper2 teaspoons jalapeno seasoning (we used popcorn seasoning)2 bags (16 oz.) waffle-shaped (or tiny twists) pretzels Mix pretzels and oil together in large bowl. Mix seasonings together and then sprinkle over pretzels and blend well. Pour in big roaster pan and bake at 200 degrees for 90 minutes. Stir every 30 minutes.Mexicorn DipDiane Vodraska3 cans Mexicorn (drained)2 cups cheddar cheese, shredded2 jalapeno peppers, chopped6 green onions, chopped1 small can green chilies, chopped1 teaspoon garlic salt1 cup sour cream1 teaspoon chili powder1 cup mayonnaise (not Miracle Whip)1 teaspoon cumin Mix all ingredients together. Chill for a couple of hours. Serve with Tostito Chips or Ritz Crackers.Tailgate Cheesy Dipin the BeanpotPam O’DonnellVelveeta Cheese – as much as you want1 can Rotel tomatoes1 pound spicy Italian sausage or hamburger, cooked and drained8 ounces carton of secret ingredient- (Cool Whip) don’t tell anyone!taco seasoning if desired for extra spicy flavor Melt cheese in bean pot with tomatoes, stirring often. Add sausage. Stir in Cool Whip. Why Cool Whip? 1) It gives your spicy dip a sweet creamy consistency and 2) It keeps the Velveeta from gelling back up. You don’t have to keep it warm. Pull it from the frig. (or tailgate cooler) and start dipping! Editor’s Note: We learn something new every day, don’t we!Hot Wing DipDeb Lanus3 cans of chicken (2 large, 1 small)12 ounce bottle Frank’s hot sauce(2) 8 ounces cream cheese1 cup ranch dressing2 cups shredded cheddar cheese Mix and put in crockpot on low.Bean DipDeb Lanus1 can black beans, drained and rinsed1 can black eyed peas, drained1 can shoe peg corn, drained2 cans Rotel tomatoes1 green pepper, choppedZesty Italian dressing, approximately 3/4 of a bottle Mix all together in bowl and serve with chips.Angie’s Taco DipAngie Peters(2) 8 ounce packages cream cheese, softened8 ounces sour cream 1 green pepper, dicedgreen onion to your taste, sliced4 to 5 tomatoes, diced2 cups shredded cheddar cheese16 ounce jar Ortega taco sauce1 pound bacon, cooked and chopped into small pieces Combine cream cheese and sour cream. Spread on the bottom of your bowl or plate. Chop your vegetables and spread them on the cream cheese mixture. Put the taco sauce over the green pepper, onion and tomatoes. Next, sprinkle the shredded cheese and top with the crumbled bacon. I have a big colorful bowl that I make this dip in. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.

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