Recipes to Try

Here's a few recipes to try- ideal for Super Bowl! Let us know if you try them.

Nacho Potato Skins
Makes: 24 servings
Start to Finish: 1 hour

Ingredients
· 6 medium potatoes, such as russet (2 pounds)
· Cooking oil, shortening, butter, or margarine
· 1/4 cup butter or margarine, melted
· 1/4 teaspoon seasoned salt
· Ground red pepper
· 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
· Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
Directions
1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.
To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

Buffalo-Style Chicken Fingers
Makes: 12 servings
Prep: 25 minutes Bake: 18 minutes

Ingredients
· 1 cup crushed corn flakes
· 1 tablespoon finely snipped parsley
· 1/4 teaspoon salt
· 1 pound skinless, boneless chicken breasts
· 1/3 cup bottled blue cheese salad dressing
· 2 teaspoons water
· 1 to 2 teaspoons bottled hot pepper sauce
· Celery sticks
· Bottled blue cheese salad dressing
Directions
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.
2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.
Make-Ahead Tip: Place frozen strips in a freezer container. Cover and freeze up to 1 month>

Mexican Meatballs
Makes: 7 to 8 dozen meatballs
Prep: 40 minutes Bake: 20 minutes Cook: 15 minutes

Ingredients
· 1/2 cup masa harina
· 1/4 cup warm water
· 1 pound lean ground pork
· 1 pound lean ground beef
· 1 egg, beaten
· 4 cloves garlic, minced
· 1-1/2 teaspoons salt
· 1/2 teaspoon freshly ground black pepper
· 1 28-ounce can whole tomatoes, undrained
· 3 chipotle chili peppers in adobo sauce, drained
· 1/2 cup finely chopped onion
· 2 cloves garlic, minced
· 1 tablespoon cooking oil
· 1-1/2 teaspoons instant chicken bouillon granules
· 1 teaspoon ground cumin
Directions
1. Combine masa harina with water in a large bowl. Add pork, beef, egg, 4 cloves garlic, salt, and pepper; mix well. Shape mixture into 1-inch balls. Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 20 to 25 minutes or until no longer pink and an instant-read thermometer inserted in meatballs registers 160 degree F.
2. Meanwhile, in blender or food processor, puree undrained tomatoes and chipotle chili peppers. Press mixture through a sieve into a small bowl; discard solids. Set aside.
3. In a Dutch oven cook onion and the 2 cloves of garlic in hot oil over medium heat until onion is tender. Add tomato mixture, bouillon granules, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add cooked meatballs; stir gently to coat.
4. Transfer to a serving bowl. Makes 6 to 8 dozen meatballs.
To Make-Ahead: Prepare meatballs and sauce as directed. Cool. Cover and refrigerate up to 3 days or freeze for up to 1 month. To reheat, let thaw; place in a 4-quart pot. Cook, covered, until mixture comes to boiling and meatballs are heated through, gently stirring occasionally.