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The teams are chosen and the countdown has begun. Super Bowl XLVII will be played on Feb. 3. The first Super Bowl was played on Jan. 15, 1967, at Memorial Coliseum in Los Angles, CA. The Green Bay Packers beat the Kansas City Chiefs 35-10 and Bart Starr, the quarterback for Green Bay, was named the most valuable player. This year’s game will be played in New Orleans between the San Francisco 49ers and the Baltimore Ravens. This week’s cook column will contain some recipes for some great super bowl party dishes.

Sweet and Sour Chicken Wings
2-1/2 pounds chicken wings
(12 to 15 wings)
1/2 cup all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
3 tablespoons cooking oil
3/4 cup sugar
1/2 cup vinegar
1/4 cup unsweetened pineapple
1/4 cup catsup
1 teaspoon soy sauce
Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture.
Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
Remove chicken from skillet and arrange pieces in a shallow baking dish
In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes. Makes 24 to 30 pieces.

Mini Burger Party Platter
1/4 cup finely chopped green
onion or onion
2 tablespoons fine dry bread
2 tablespoons water
1 teaspoon Worcestershire sauce
or steak sauce
3/4 teaspoon Montreal steak
seasoning or Cajun seasoning
1 pound lean ground beef
(2) 1 ounce Swiss or cheddar
cheese slices, cut into fourths
8 dinner rolls or cocktail-sized
hamburger buns, split
Shredded red-tipped leaf lettuce
1 plum tomato, thinly sliced
Balsamic mayo, chipotle mayo,
garlic-cumin mayo, herbed
goat cheese and/or citrus
ketchup (recipes follow)
In a large bowl combine chopped onion, breadcrumbs, water, Worcestershire sauce and steak seasoning. Add beef; mix well. Shape meat mixture on waxed paper into a 10x5-inch rectangle. Cut into eight square-shaped patties. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until done (160 degrees F), turning once. Top with cheese slices; broil 30 seconds more or until cheese slices are melted.
On a serving platter, top each dinner roll or cocktail-sized hamburger bun bottom with lettuce, tomato slice, mini burger, desired topping and roll or bun top. If needed, secure buns with cocktail party picks. Makes 8 appetizer mini burgers.
Chipotle Mayo:
1/2 cup mayonnaise
1/2-1 chipotle pepper in adobe
sauce, finely chopped
In a small bowl, combine mayonnaise and chipotle pepper in adobo sauce, finely chopped. Cover and chill until ready to use. Makes about 1/2 cup.
Balsamic Mayo:
1/2 cup mayonnaise
2 tablespoons balsamic vinegar
1/8 teaspoon freshly ground
black pepper
In a small bowl, combine mayonnaise, balsamic vinegar and freshly ground black pepper. Cover and chill until ready to use. Makes about 1/2 cup.
Herbed Goat Cheese:
1/2 cup soft chevre (goat
cheese), crumbled (4 ounces)
2 tablespoons dairy sour cream
1 tablespoon snipped fresh
oregano, basil or thyme
In a small bowl, combine soft chevre, crumbled, dairy sour cream and snipped fresh oregano, basil or thyme. Cover and chill until ready to use. Makes about 1/2 cup.
Garlic Cumin Mayo:
1/2 cup mayonnaise
1 tablespoon lime juice
1/4 -1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
In a small bowl, combine mayonnaise, lime juice, garlic powder and ground cumin. Cover and chill until ready to use. Makes about 1/2 cup.
Citrus Ketchup:
1/2 cup ketchup
1/4 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon finely shredded
orange peel
1 teaspoon orange juice
In a small bowl, combine ketchup, finely shredded lemon peel, lemon juice, finely shredded orange peel and orange juice. Cover and chill until ready to use. Makes about 1/2 cup.

French Onion Dip
1-1/2 cups chopped sweet onion
(such as Vidalia or Walla
2 tablespoons butter or
8 ounce carton dairy sour cream
1/4 teaspoon salt
1/4 teaspoon coarsely ground
black pepper
1/8 teaspoon cayenne pepper
4 teaspoons snipped fresh
Milk (optional)
Fresh chives (optional)
Chips and/or sliced fresh
Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool.
Combine cooked onion, sour cream, salt, black pepper, and red pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in snipped chives. Cover and chill for 1 to 24 hours.
Before serving, stir in a little milk, if necessary, to make it dipping consistency. If desired, garnish with fresh chives. Serve with chips and/or sliced vegetables. Makes about 1-1/2 cups

Mudslide Dip
(2) 15 ounce cans chili without
(2) 1 pound packages process
cheese spread with jalapeno
peppers, cubed
Corn chips or tortilla chips
In a 3-1/2 or 4 quart electric crockery cooker, combine chili and cheese spread. Cook on high-heat setting about 1 hour or until cheese is melted. Stir to combine. Reduce heat to low-heat setting to keep warm, stirring occasionally.
Serve with chips. Makes 28 servings (7 cups total).

Artichoke-Spinach Dip
1/2 cup mayonnaise or salad
1/2 cup dairy sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 to 2 teaspoons Dijon-style
Dash white pepper
14 ounce can artichoke hearts,
coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
1/2 cup finely chopped red
1/4 cup shredded mozzarella
Pita triangles, sliced French
bread, pumpernickel rolls, or
Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella cheese, mustard, and pepper. Stir in artichoke hearts, spinach leaves, and onion.
Transfer mixture to a 1-quart casserole. Cover; chill in refrigerator for at least 3 hours or up to 24 hours.
Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Top with 1/4 cup mozzarella cheese. Bake for 5 minutes or until cheese melts.
Serve with pita, bread or crackers. Makes 24 appetizer servings.

Taco Cups
family.go.com, Anne Coleman
1 can refried beans
1/2 pound cooked taco-seasoned
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives
1 bag Tostitos “Scoops”
Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Chinese-Style Turkey Meatballs
family.go.com, Catherine Newman
1 pound ground turkey
2 scallions, very finely chopped
1/2 cup very finely chopped
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup fine, dry bread crumbs
1 egg, lightly beaten
Heat the oven to 400. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well browned and cooked through. Serve with toothpicks for dipping.
Sweet Soy Dipping Sauce:
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
2 or 3 slices fresh ginger
smashed with the side of a
heavy knife
In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
Fish out the ginger and serve in small cups for dipping.

Veggie Pinwheels
family.go.com, Ann Hodgman
8 ounces regular or low-fat
cream cheese, softened
1 tablespoon finely chopped
fresh dill
1 tablespoon lemon juice
1/2 teaspoon paprika
1 garlic clove, minced
Salt and pepper to taste
1/2 cup grated carrot
1/2 cup finely chopped red bell
1/2 cup tiny frozen peas, thawed
1 cup fresh broccoli, steamed,
cooled, and chopped
6 (6- to 8-inch) white or whole
wheat flour tortillas
In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber spatula. Gently fold in the vegetables.
Spread some of this mixture across each tortilla (1/4 cup for 6-inch tortillas, 1/2 cup for 8-inch), leaving roughly 1 inch bare at the top. Then, starting from the bottom, roll the tortillas up tightly (the filling will now spread right up to the bare edge).
If you’re making these ahead, wrap each tortilla in plastic wrap and refrigerate. When you’re ready to serve, slice each tortilla crosswise into as many pinwheels as you like.

Easy Hot Crab Dip
cooks.com, CM
1 small onion
1 can crab meat (drained)
1 large package cream cheese
In a food processor, finely chop onion, add cream cheese, pulse to process again. Add crabmeat and quickly process for a few seconds. Dill weed and paprika may be added for extra color.
Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.
Serve with crackers.
Variation: Shrimp may be used instead of crab.

World’s Best Nacho Potato Wedges
cooks.com, Britt Emme
1 package crinkle wedge
2-1/2 cups shredded nacho
1/2 cup olives and jalapenos,
1/2 cup red bell peppers,
1/2 cup green onions, chopped
fresh salsa
Sour cream
Cook the potato wedges according to the package directions but take them out 2 minutes early. Top with remaining ingredients except salsa and sour cream. Broil until the cheese is bubbly. Top with the sour cream and salsa. A great super bowl snack!

Hawaiian Cocktail Franks
1 pound cocktail wieners, or
franks cut in 1” pieces
2 teaspoon prepared mustard
1 tablespoon soy sauce
1 cup brown sugar
3 tablespoons flour
1/2 cup cider vinegar
1 cup pineapple juice
Combine all ingredients except wieners (see note). Heat, stirring until sauce comes to a boil. Add wieners and heat through. Keep in a chafing dish or crockpot on warm setting. Serve with cocktail forks or toothpicks.
NOTE: Use only half the amount of vinegar at first, since some vinegars are stronger than others; an excellent quality vinegar will make the dish while a cheap vinegar will be overpowering. Taste after mixing; if the vinegar is too strong; add the remaining 1/4 cup in water. Adjust to your own taste.
Makes 4 or 5 dozen appetizers.
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.