Northwest NEWS

January 24, 2000

Home & Garden


Dining In: Super Bowl Snacks

Wontons with Sweet & Sour Dip

   12 oz. (3 to 4 cups) jalapeno jack cheese, cut into 3/4" cubes
   24 square wonton wrappers
   3-4 c. vegetable oil
   1 package (8 oz.) cream cheese, softened
   1/3 c. bottled sweet-sour sauce

   Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers. Heat oil in deep skillet to 375. Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel. For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping. Makes 12 servings.

Cheddar-Stuffed Pigskin Potatoes

   8 8-oz. baking potatoes, scrubbed
   1 lb. lean ground beef, cooked and drained
   1 c. hickory-flavored barbecue sauce
   1 canned chipotle pepper (packed in adobe sauce), seeded and minced
   1 tsp. adobo sauce (from can)
   2 c. (8oz.) shredded Cheddar cheese (preferably smoked, sharp or a combination of both)
   1/2 c. green onions

   Heat oven to 425 degrees. Prick potatoes with a fork and lightly rub with butter. Bake for 1 hour. Let cool slightly. Cut potatoes in half lengthwise; scoop out pulp leaving a 1/2-inch shell. Combine ground beef, barbecue sauce, chipotle pepper, adobo sauce, and half the Cheddar cheese. Fill potato shells with mixture. Sprinkle with remaining cheddar cheese. Place potatoes on baking sheet; bake 10 minutes or until heated through and cheese is melted. Sprinkle with green onion. Makes 8 servings.

Chicken Burrito Stack

   1-1/4 c. yellow onion, cut into quarters and thinly sliced crosswise
   1-1/4 c. red onion, cut into quarters and thinly sliced crosswise
   1-1/4 c. red bell pepper, thinly sliced
   1-1/4 c. green bell pepper, thinly sliced
   2 cloves garlic, minced
   3 c. shredded cooked chicken
   1 can (10 oz.) diced tomatoes with green chilies, undrained
   1/2 tsp. salt
   1/2 tsp. ground cumin
   4 10-inch tortillas
   2 c. (8 oz.) grated Mexican blend cheeses
   1/4 c. chopped fresh cilantro, optional
   1/4 c. black olives, sliced, optional

   Preheat oven to 375 degrees. Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes with chilies with liquid, salt, and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 c. cheese. Repeat layers two more times; top with remaining tortillas and 1/2 c. cheese. Top with cilantro and black olives (optional). Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Sprinkle with cilantro, if desired. Serve in wedges. Makes 6 servings.

Blue Cheese and Onion Focaccia

   2 c. onions, sliced
   1 Tbsp. butter
   1/2 tsp. dried sage leaves
   1 Italian flat bread (8-10") Focaccia bread)
   1/4 c. sun-dried tomatoes, chopped
   2-3 oz. blue cheese, crumbled

   Preheat oven to 350 degrees. Cook onions in butter over low heat in a medium-sized skillet until very tender and lightly browned; stir in sage. Arrange onions on bread; sprinkle with tomatoes and cheese. Bake for about 15 minutes, until bread is melted. Serve in wedges. Makes 8 servings.