Reader Recipes

Game Day Grub

 

FOOTBALL DIP

From Tina Thompson of Lynchburg

INGREDIENTS:

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1 lb. hamburger

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1 lb. sausage

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1 large onion, chopped

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12-oz. jar picante sauce, medium

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1 can cream of mushroom soup

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2-lb. box Velveeta cheese, cubed

 

DIRECTIONS: Cook hamburger, sausage and onion together in a large skillet: drain and place in slow cooker. Add remaining ingredients and heat until cheese has melted. Serve with tortilla chips. 

BUFFALO CHICKEN DIP

From Debbie Day of Catlett

INGREDIENTS:

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1 (8-oz.) pkg. cream cheese, cubed

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1½ cups finely chopped cooked chicken

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½ cup blue cheese dressing

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½ cup buffalo wing sauce

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2 stalks celery, finely chopped 

 

DIRECTIONS: Mix all ingredients in medium microwaveable bowl. Microwave on high for 5 minutes or until cream cheese is melted and mixture is heated through, stirring after 3 minutes. Serve hot with crackers or celery sticks.  Makes about 2½ cups or 20 servings, 2 T each. 

BLT DIP

From Toni Landram of Staunton

 

INGREDIENTS:

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1 lb. bacon, fried and crumbled

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1 cup chopped lettuce

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1 cup chopped tomato

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1 cup mayonnaise

 

DIRECTIONS: Mix all ingredients well. Serve with small triangles of toast or crackers. 

CHEESY PIZZA POTATOES

From Manjinder Dulai of Zuni

 

INGREDIENTS:

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1 (4.9-oz.) pkg. of Hungry Jack Au Gratin Potatoes

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2 cups boiling water

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2 T margarine/butter

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2⁄3 cup milk

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8 oz. pizza sauce

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1 cup shredded cheese

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Sliced olives, pineapple tidbits, and chopped green onions

 

DIRECTIONS: Pre-heat oven to 425°. Combine potato slices, sauce mix, boiling water, and margarine in ungreased 8-inch baking dish. Stir in milk. Bake for 20 minutes. Remove dish; stir gently. Pour pizza sauce over potatoes. Sprinkle with cheese; return to oven; bake for additional 10 minutes or until potatoes are tender. To thicken sauce, stand for 5 minutes. Top with olives, pineapple, and green onions. 

BARBECUED BEEF CUBES

From Lida Kramer of Fairfax

 

INGREDIENTS:

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3 lbs. cubed beef

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2 T fat

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8-oz. can tomato sauce

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½ cup ketchup

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½ cup water

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½ cup chopped celery

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2 T brown sugar

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2 T mustard

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1 T Worcestershire sauce

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1 medium onion, sliced

 

DIRECTIONS: Brown beef cubes slowly in fat and sprinkle with salt and pepper. Combine remaining ingredients and pour over beef. Cover and simmer over low heat until tender, about 2-21⁄2 hours. Remove cover during last 20 minutes and spoon off excess fat.  

CROCKPOT VENISON BARBECUE

From Allen Easterly of Stafford

 

INGREDIENTS:

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1 lb. venison stew meat

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8 oz. tomato sauce

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½ cup ketchup

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2 T vinegar

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1 t Worcestershire sauce

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½ t salt

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½ t paprika

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½ t chili powder

 

DIRECTIONS: Cook meat in Crockpot with enough water to cover until very done. Remove meat from pot and shred in small pieces. In saucepan mix remaining ingredients and 1⁄2 cup stock from meat. Boil sauce for 5 minutes. Add shredded meat to boil sauce; cook for 10 more minutes. Serve on toasted or warmed hamburger buns. Makes 4 servings. 

WHITE CHILI

From Nancy Howard of Brookneal

 

INGREDIENTS:

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5 cups chopped cooked chicken

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3 (15-oz.) cans Great Northern beans, drained

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32-oz. box chicken broth

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16-oz. jar mild salsa

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8-oz. pkg. Monterey Jack cheese with peppers, cubed

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2 t ground cumin

 

DIRECTIONS: In a 6-quart slow cooker combine all the ingredients. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low and simmer for 2 hours, stirring occasionally.  Garnish with cheddar cheese, sour cream, and jalapenos if desired. Serve with corn chips.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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