COOK OF THE WEEK - SUPER BOWL

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 Wingsmidwestliving.com2-1/2 pounds chicken wings (12 to 15 wings)1/2 cup all-purpose flour1/4 teaspoon garlic salt1/4 teaspoon lemon pepper seasoning3 tablespoons cooking oil3/4 cup sugar1/2 cup vinegar1/4 cup unsweetened pineapple juice1/4 cup catsup1 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 Plattermidwestliving.com1/4 cup finely chopped green onion or onion2 tablespoons fine dry bread crumbs2 tablespoons water1 teaspoon Worcestershire sauce or steak sauce3/4 teaspoon Montreal steak seasoning or Cajun seasoning1 pound lean ground beef(2) 1 ounce Swiss or cheddar cheese slices, cut into fourths8 dinner rolls or cocktail-sized hamburger buns, splitShredded red-tipped leaf lettuce1 plum tomato, thinly slicedBalsamic 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 mayonnaise1/2-1 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 mayonnaise2 tablespoons balsamic vinegar1/8 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 cream1 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 mayonnaise1 tablespoon lime juice1/4 -1/2 teaspoon garlic powder1/4 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 ketchup1/4 teaspoon finely shredded lemon peel1 teaspoon lemon juice1/4 teaspoon finely shredded orange peel1 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 Dipmidwestliving.com1-1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)2 tablespoons butter or margarine8 ounce carton dairy sour cream1/4 teaspoon salt1/4 teaspoon coarsely ground black pepper 1/8 teaspoon cayenne pepper 4 teaspoons snipped fresh chives Milk (optional) Fresh chives (optional) Chips and/or sliced fresh Vegetables 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 cupsMudslide Dipmidwestliving.com(2) 15 ounce cans chili without beans(2) 1 pound packages process cheese spread with jalapeno peppers, cubedCorn 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 Dipmidwestliving.com1/2 cup mayonnaise or salad dressing1/2 cup dairy sour cream1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheese1 to 2 teaspoons Dijon-style mustardDash white pepper14 ounce can artichoke hearts, coarsely chopped1 cup loosely packed, coarsely chopped spinach leaves1/2 cup finely chopped red onion1/4 cup shredded mozzarella cheesePita triangles, sliced French bread, pumpernickel rolls, or crackers 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 Cupsfamily.go.com, Anne Coleman1 can refried beans1/2 pound cooked taco-seasoned meat1 cup shredded cheddar1 cup salsa1/2 cup sour cream1/2 cup sliced black olives1 bag Tostitos “Scoops” Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.Chinese-Style Turkey Meatballsfamily.go.com, Catherine NewmanMeatballs:1 pound ground turkey2 scallions, very finely chopped1/2 cup very finely chopped cilantro1 tablespoon sesame oil1 tablespoon vegetable oil2 tablespoons soy sauce1/2 cup fine, dry bread crumbs (unseasoned)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 sugar1/4 cup soy sauce1 tablespoon rice vinegar2 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 Pinwheelsfamily.go.com, Ann Hodgman8 ounces regular or low-fat cream cheese, softened1 tablespoon finely chopped fresh dill1 tablespoon lemon juice1/2 teaspoon paprika1 garlic clove, mincedSalt and pepper to taste1/2 cup grated carrot1/2 cup finely chopped red bell pepper1/2 cup tiny frozen peas, thawed1 cup fresh broccoli, steamed, cooled, and chopped6 (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 Dipcooks.com, CM1 small onion1 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 Wedgescooks.com, Britt Emme1 package crinkle wedge potatoes2-1/2 cups shredded nacho cheese1/2 cup olives and jalapenos, chopped1/2 cup red bell peppers, chopped1/2 cup green onions, chopped fresh salsaSour 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 Frankscooks.com1 pound cocktail wieners, or franks cut in 1” pieces2 teaspoon prepared mustard1 tablespoon soy sauce1 cup brown sugar3 tablespoons flour1/2 cup cider vinegar1 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.