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Dining In: Punt, pass, kick, cook--It's football season

recipes Whether it's first and ten or fourth down and time to punt, fall is here and football has returned. Invite a crowd and enjoy the good company and good food.

Warm Crab Dip
   1 pkg. (8 oz.) cream cheese, softened
   1/4 c. milk
   1 Tbsp. mayonnaise
   1 Tbsp. chili sauce
   3 drops Tabasco sauce
   2 Tbsp. green onion, chopped
   Salt and pepper to taste
   1 c. crabmeat, cooked (Dungeness preferred)
   3 Tbsp. ripe olives, sliced
   1 can (8 1/2 oz.) artichokes, not marinated, coarsely chopped
   In a mixing bowl, combine all ingredients except crab, olives, and artichokes. Mix thoroughly. Gently fold in the remaining ingredients. Spread into an 8-inch baking dish. Bake at 375 degrees for 15 minutes. Serve hot with crackers or corn chips.

Shrimp Dip
   15 large shrimp, fresh or frozen
   1/2 c. mayonnaise
   5 drops Tabasco sauce
   1 Tbsp. chopped chives
   Salt and pepper to taste
   2 Tbsp. dry sherry
   Light cream
   Mince shrimp with sharp knife. Add other ingredients, except cream. Gradually add enough cream to make mixture easy to spread. Serve with cracker or small toast rounds.

Mexican Dip
   1 can black bean soup
   1 can bean with bacon soup
   1/4 soup can of water
   1 tsp. dry mustard
   1/2 tsp. cayenne
   1/2 tsp. chili powder
   1/2 tsp. ground cumin
   2 cloves garlic, finely minced
   4-5 drops Tabasco sauce
   1 Tbsp. vinegar
   1/2 c. sour cream (may use light sour cream)
   Place undiluted soups and all ingredients except sour cream in a saucepan and heat, stirring constantly. Add sour cream and simmer, stirring often, for 10 minutes. Serve warm or cool. Serve with tortilla chips.

Herbed Tomato Bread with Filling
   Herbed tomato filling (recipe follows)
   1 pkg. (16 oz.) hot roll mix
   1 c. hot water
   2 Tbsp. vegetable oil
   1 egg
   Make herbed tomato filling. Cool in refrigerator while making dough.
   Make hot roll mix according to package directions, using hot water, oil, and egg. Roll dough on floured surface into 20x20-inch square. Spread tomato filling on dough, to within 1 inch of edges. Roll up, jelly-roll style; arrange into horseshoe shape on greased cookie sheet. Let rise, covered in warm place until double, about 30 minutes.
   Bake in preheated 375 degree oven until bread is golden and sounds hollow when tapped, 20 to 25 minutes. Remove from pan and cool on wire rack. Makes 1 loaf (12 slices.)

Herbed tomato filling
   1 can (16-oz.) whole tomatoes, drained, coarsely chopped
   1/2 can (6-oz. size) tomato paste
   1/4 c. finely chopped onion
   1/2 tsp. dried basil leaves
   1/4 tsp. dried tarragon leaves
   1/4 tsp. dried oregano leaves
   1/4 c. grated Parmesan cheese
   Combine all ingredients except cheese in medium skillet. Heat to boiling; reduce heat to cook until mixture is thick, about 5 minutes. Remove from heat; stir in cheese. Makes about 1 cup.

French Bread Topping
   1/2 c. mayonnaise
   1/2 c. grated Parmesan cheese
   1/2 tsp. chopped parsley
   1/4 c. chopped green onions
   1 Tbsp. horseradish
   French bread, sliced
   Sliced tomatoes
   In a medium bowl, combine mayonnaise, Parmesan cheese, parsley, green onions, and horseradish. Spread generously on bread slices. Place under broiler until cheese bubbles and is lightly browned. Top with sliced tomato. Or, if you prefer cooked tomatoes, put them on top of the bread before broiling.

Torta Primavera Crepes
(To save time, you may use a commercially-prepared mix and follow directions.)
   1 1/4 c. flour
   4 eggs
   1 3/4 c. milk
   Dash salt
   2 Tbsp. melted butter
   Combine ingredients in a large mixing bowl. Beat with wire whisk or electric beater until the flour lumps disappear, then press through a fine sieve into another bowl. Cover and refrigerate for at least 2 hours.
   Heat a 10-inch well-seasoned pan and lightly grease the bottom with the cooking oil. Add enough batter to cover the bottom of the pan. Cook the crepes, turning once.
   Transfer to a sheet of wax paper. Continue making crepes until all the batter is used. There should be 10 to 14 crepes. Let cool.

Suggested crepe fillings:
   6 oz. Genoa salami, sliced very thin
   6 oz. ham, thinly sliced
   2 roasted red peppers
   1/4 lb. Italian roast beef, thinly sliced
   3 hard boiled eggs, thinly sliced
   6 oz. cheese: provolone, Swiss, cheddar or jack, thinly sliced
   Or any other fillings you wish.

To assemble:
   Spread one crepe with mayonnaise (may use reduced fat mayonnaise or a combination of mayo and mustard) and arrange one of the fillings on it. Top with another crepe. Spread with mayonnaise and another filling, and so on, ending with a crepe.
   Cover the top and sides of the stack with mayonnaise. Chill. Garnish with sliced olives, pimiento strips, and sliced green onion.