How ‘bout these Apple Cup snacks?

It’s too soon to say for sure what the weather will be like Saturday. It might be cold and clear. Or it might be wet and windy.

Either way, a big batch of jalapeno cornbread or maybe cheese scones (like the ones they make at the James Bay Tea Room in Victoria) and a pot of chili ought to be just the ticket for an after-the-Apple-Cup supper.

Some of us Cougs and Dawgs, poor souls, will undoubtedly be in the stands at Husky Stadium for what has become the annual football event of the season.

Others of us will be snugged up and tuned in, happy to be listening to the incomparable and always, unfailingly, delightful Robertson-Walden duo call the game on the radio. Or tucked up in front of the TV watching the action.

Nibbles, then, are a necessity for us lucky stay-at-homers.

So let’s kick off with this regional Puget Sound specialty shared by fellow Cougar fan and friend of our family Jan Santos of Arlington.

It takes advantage of this summer and fall’s good salmon fishing in local saltwater, and the stock of Chinook, coho, pinks or chums waiting on the bench (in the freezer) for their turn according to the game plan.

Maybe you already have some fresh-smoked fish on hand. Or you’ll be smoking some to enjoy this weekend. Have not, or if not, then you can buy some to make Jan’s hot and snappy dip.

Then, for those who don’t care much for fish, in any shape or form, let’s make marble-size meatballs. This recipe hails from Nova Scotia, Canada, and I found it in a copy of "Cook It Yourself, I’m Quilting!"

Nice alternative to seafood offerings, we think. See what you think.