Football season has begun, and grazing on different munchies is half the fun of game time. If you’re wondering what to serve to family and friends during the next game, just check out the recipes below from Recipes Remembered, a publication of the Star Journal.
If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to firstname.lastname@example.org, attention: Timi Eckes.
Artichoke & salsa dip
1 c. sour cream
1 c. chickpeas, drained and slightly mashed
1 lg. ripe avocado
1 c. chopped artichoke hearts, from can and well drained
1 c. Old El Paso thick ‘n chunky salsa (mild)
1/4 c. chopped black olives
1/2 c. shredded provolone cheese
In a large bowl, combine sour cream and chickpeas. Peel avocado, remove pit and chop into small pieces. Carefully fold into sour cream mixture. Spoon mixture into the center of a large serving plate, allowing for chips to surround dip. Top mixture with artichoke hearts, then spoon on salsa. Sprinkle with olives and cheese. Refrigerate at least 1 hour before serving with tortilla chips.
Happy hour mushrooms
2 lbs. fresh mushrooms, stems removed
1/2 c. soy sauce
3/4 lb. ground beef
1/2 c. minced green pepper
2 T. bread crumbs
1 egg yolk
1 tsp. minced onion
1/2 tsp. garlic powder
Salt and pepper
Marinate mushrooms in soy sauce for 30 minutes. Mix remaining ingredients together. Mound the filling evenly into mushrooms, cavity side up. Place on a baking sheet. Bake at 350o for 5 minutes. Broil 8 to 10 minutes.
1/2 c. chopped bok choy or Napa cabbage
1/2 tsp. salt
1 lb. ground pork or beef
1 T. sesame oil (this is strong; may use less)
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green onions
Gyodza or won ton wrappers
2 T. oil
Mix the bok choy with 1/2 teaspoon salt and let sit for 10 minutes. Meanwhile, combine the ground pork, sesame oil, sugar, salt, pepper and onions. Squeeze the excess liquid from the bok choy and combine with the pork mixture. Place a spoonful of the pork mixture in the center of a gyodza wrapper. Moisten the edges of the wrapper with water and crimp it shut, repeating until all the mixture is used. Heat a nonstick frying pan and add 2 tablespoons oil. Arrange the dumplings, flat side down, to line the pan. Turn the heat to low, fry the dumplings for 1 minute, or until golden brown. Add 1/2 cup hot water. Cover, cook on medium heat until almost all the water is evaporated, about 8 minutes. (If frozen stickers are used, add 3/4 cup water instead of 1/2 cup and extend the cooking time to 12 minutes.) Remove the potstickers; serve with Dipping Sauce.
Green onions, chopped, to taste
Few drops of sesame oil
Few drops of Chinese rice vinegar