When it comes to football food — philosophy and game-day plan of attack — here comes a gal with not just a whole lot of sic ‘em, but a woman after my own heart as well. Probably yours, too.
“Are there other cooks out there who would rather watch football Saturdays and/or Sundays instead of spending the day in the kitchen?” asks Everett cook/football fan Nancy Wilson, who goes on to say, “I’m always on the lookout for tasty, long-cooking recipes and have collected the usual ones for chili, soups, make-ahead salads, etc., but would love to add to my collection.
“I don’t have a slow-cooker, so I enjoy oven meals that don’t require a lot of attention.
“In the hope that some of your readers might be willing to share a favorite, I have included two tried-and-true recipes to trade. One, for a game-time snack, comes from Virginia Beach and might appeal to anyone who would like a different take on the traditional Southern pimiento cheese.
“The other, for the main meal, came from a neighbor back in the early 1970s, and I have prepared it often in all the years since. Hope to hear from your loyal readers!”
OK, then, loyal readers, if you can ante up with some favorite oven recipes so we football fans can feed our families and friends and still watch the games ourselves, send them right along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Now let’s try Nancy’s lock on getting ‘er done on game day:
SPICY CHEESE SPREAD
8ounces sharp cheddar cheese, finely grated
2tablespoons finely chopped onion
1/4teaspoon salt
2tablespoons ketchup
1/4cup mayonnaise or Miracle Whip
1teaspoon sugar
1tablespoon vinegar
Worcestershire sauce to taste
Liquid hot-pepper seasoning, such as Tabasco, to taste
2-3tablespoons diced pimiento
1/4cup finely diced green pepper
Combine cheese with all remaining ingredients. Store in tightly covered container in refrigerator 24 hours before serving.
Good on crackers, little round baguette slices, party rye bread or even celery sticks.
OVEN STEW
21/2-3 pounds stew beef, cut into small cubes
2cans (14.5 ounces each) diced tomatoes, undrained (or a 29-ounce can whole tomatoes, undrained, coarsely chopped)
1box frozen peas
6-8slender carrots, peeled and cut into 2-inch lengths
3small yellow onions, chopped
1cup chopped celery
2slices bread, crusts removed, cubed
3tablespoons quick-cooking tapioca
1tablespoon sugar
1/2cup hearty red wine
1tablespoon salt
Pepper to taste
Thyme, marjoram and rosemary to taste, fresh or dried (can use one, none or all three, but really best with at least the thyme)
In large mixing bowl, combine all ingredients, mixing well. Place mixture in a large pot and cover tightly. Bake at 250 degrees for 5 hours or at 300 degrees for 4 hours.
Excellent served over garlic mashed potatoes.
The next Forum will appear Friday.
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