Serve up some Super Bowl favorites

Wednesday, January 22, 2003

I was all geared up to write about Super Bowl food this week, until I got a wonderful new cookbook. So, I would like to tell you a little bit about that, then we will get to the Super Bowl.

Last week Helen Stover brought me a copy of the new St. Francis Medical Center Auxiliary cookbook. The book has been revised from an earlier edition by JoAnne Boettcher, desktop publisher and junior volunteers Nicole Fadler and Jennifer Bjelich. The brightly colored printed cover carries the name "Favorite Recipes" and has the really nice spiral bind that allows the book to lay open flat. "Favorite Recipes" contains recipes from volunteers, Auxilians, employees of St. Francis Medical Center and medical staff and spouses. With nearly 1,000 recipes in eight different categories, there are recipes for everyone to enjoy and share. This very nice, easy to read book is available in both gift shops in St. Francis Medical Center, including the Healing Arts Center for $10 each. They may also be ordered through the mail by calling the volunteer department at 331-5166 or by contacting Helen Stover directly at 334-6493. There is a $3 shipping and packaging fee for all mail orders, but that is minimal for the enjoyment you will receive from the new book.

I read most of the book over the weekend, and found countless recipes I wanted to share with you today, and obviously I cannot do that, so I resorted to my old standby where I let the book fall open to a page and select one at random. So, in keeping with that, I will share a couple of recipes from the book.

Creamed Chicken Magnolia

1/4 cup butter

2 cups warm chicken broth

Salt and pepper to taste

1/8 teaspoon Accent

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

4 hard cooked eggs, diced

1 (8 ounce) can water chestnuts, drained and sliced

1/2 cup flour

2 cups warm light cream or milk

1 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon paprika

4 cups cooked chicken

1/4 cup Madeira or sherry

Melt butter in saucepan; blend in flour until smooth. Slowly add broth and cream, stirring until smooth. Cook until thickened, stirring constantly. Add all seasonings. Cook for 2 minutes to blend; then place over hot water. Fold in eggs, chicken, water chestnuts and wine; mix well. Keep warm until serving time, then transfer to large chafing dish. Chicken may be served with toast triangles or in patty shells. Yields 8 to 10 servings.

Top Of The Stove Meatloaf

Submitted by Irma Lappe of Cape Girardeau

1/3 pound ground beef or about 1 cup lightly packed

2 tablespoons uncooked rolled oats

1 tablespoon onion, finely chopped

3 tablespoons milk

1/2 teaspoon salt

Pepper as desired

1/4 cup water

1/2 cup tomato sauce

Mix all ingredients together except water and tomato sauce. Mix well. Shape into 2 loaves. Brown on all sides in a greased pan. Pour off fat. Add water, and put sauce over loaves. Cover and cook over low heat 30 minutes. Add more water during cooking if necessary.

Date-Chocolate Chip Cake

Submitted by Fran Rediger, Auxiliary member

1 cup chopped dates

1 cup boiling water

1 teaspoon baking soda

Mix well and cool.

Cream together and mix well:

1 cup white sugar

2 eggs

1 cup margarine

Mix together and add to creamed mixture:

1 1/2 cups flour

1/4 teaspoon salt

1 tablespoon cocoa

Add date mixture. Pour into a greased and floured 9-by-13-inch pan. Top with the following topping:

1 cup chocolate chips

1/2 cup chopped nuts

1/3 cup white sugar

Mix this topping together and put on cake before caking. Bake at 350 degrees for 45 to 50 minutes.

I hope you enjoy your copy of the cookbook as much as I have mine already. I would like to thank the auxiliary for my copy of the book, it is certainly a nice addition to my collection.

Using the January issue of the St. Louis Dairy Council's newsletter there is an astonishing fact that Super Bowl Sunday is the second largest food consumption event of the year, second only to Thanksgiving. And, when I think of Super Bowl food, like many of you, I usually think of nachos, or cheese dip and chips, which makes Super Bowl Sunday a huge cheese consumption day. In fact last year the week before the big game more than 54 million pounds of cheese was sold in grocery stores.

The Dairy Council suggests starting half time with warm baked potatoes topped with grated Asiago, Cheddar or crumbled Blue, microwaved just until the cheese is melted. Or try these same cheeses on small new potatoes for bite-sized treats. Another easy suggestion is quesadillas. Tortillas filled with Jalapeno Jack, mild Colby and your favorite blend of finely chopped vegetables. Heat, grill or warm; cut into pie shaped pieces and you are ready to start the second half.

As an alternative to boxed delivered pizza, try their Cheesy Pull-Apart Party Sticks. I think my children would like these better than a large slice of pizza that looks intimidating with too many toppings.

Cheesy Pull-Apart Party Sticks

1 (11 ounce) can refrigerated soft breadsticks

1 1/2 cups shredded cheese, such as Mozzarella, Provolone and smoked Gouda

1/2 teaspoon dried basil or oregano

2 cups warmed ready-prepared marinara sauce

Heat oven to 375 degrees. Remove breadsticks from can and arrange in a single layer, lengthwise on a baking sheet lined with parchment paper. Do not separate breadsticks; dough should form a rectangle about 13 inches long and 6 inches wide. Sprinkle cheese and basil or oregano down center of dough leaving a border of about 1/2 inch. Bake for 10 to 11 minutes or until cheese is lightly browned. Remove from oven and transfer to a board or platter. To serve, pull apart breadsticks. Let cool 3 to 4 minutes. Serve with warm marinara or pizza sauce for dipping. Makes 12 breadsticks.

Jeanne Crites and Judy Reed both from Jackson have sent in their favorite recipes for White Chili as a response to a recent request from Bob Harper, also from Jackson. Both recipes are different, but each one sounds very delicious.

White Chili

Submitted by Jeanne Crites

2 pounds dried great northern beans

1 tablespoon cooking oil

1 tablespoon ground oregano

2 teaspoons ground cumin

2 (4 ounces each) cans chopped green chilies

8 boneless skinless chicken breast halves, cubed

1 1/2 cups diced onion

1 1/2 teaspoons seasoned salt

4 1/2 quarts chicken broth

1/2 teaspoon cayenne pepper

2 garlic cloves, minced

Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak one hour; drain and rinse. In a 5-quart Dutch oven, saute onion in oil until tender. Combine seasonings, add half to Dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours. Lightly spray a 15-by-10-by-1inch-baking pan with nonstick cooking spray. Coat chicken with remaining seasoning mixture and place in baking pan. Bake at 350 for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1 to 2 hours. Yields about 20 1 cup servings.

Jeanne especially likes this recipe as it uses less sugar, salt and fat than many other recipes she has tried. She also prepares it using fat-free reduced-sodium broth without altering the taste.

White Chili With Corn

Submitted by Judy Reed

3 to 4 cloves garlic, chopped

1 medium onion, chopped

1 1/2 teaspoons cumin

2 tablespoons oil

Saute these ingredients together. Set aside.

3 large chicken breasts, cut in bite-sized pieces

1 can garbanzo beans, drained

1 can shoe peg white corn

1 can white kidney beans

1 can navy beans

1 can northern beans

1 can chopped green chilies

3 chicken bouillon cubes

1 1/2 cups water

Saute the first four ingredients together; add chicken pieces, cook until white. Mix all other ingredients, except water in a 2 1/2 quart casserole. Put water into pan that you used to cook chicken, Stir into pan to collect juices and residue. Pour water into bean mixture. Cover and bake 1 hour in 350 degree oven. Let stand 10 minutes. Serve in bowls with shredded cheese, sliced black olives, hot sauce, sliced Jalapeno peppers, oregano, cayenne pepper, Monterey Jack cheese, sour cream or other toppings as you desire. Season to taste and enjoy.

We have one request this week from Janet Welter of Kelso, Mo. She would like a recipe for Three Milk Cake. Her sister told her about it and then she enjoyed some while in Atlanta. She and her sister would love to have a recipe if anyone can help her out. With all of you looking, surely we can find one for these cake loving women.

We are out of space for this week. Have a great week, enjoy the Super Bowl, and especially the food, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

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