Football season unlocks snacking opportunities
At long last (at least for me), football season is back and that means opportunities to whip up fun party foods to nosh on while watching the games. Of course, if you’re not a fan, these appetizers are good anytime!
Last week, our church choir had a party after rehearsal to welcome everyone back from a summer break and to get to know new choir members. We had quite a buffet of goodies, and I was lucky enough to find out who brought these two dishes.
This fresh tasting dip is almost like an olive tapenade with bright, tart flavors. Donna Connor made it and said it came from her much-loved Lone Star Legacy cookbook from back in the 1980s.
Andale Dip
2 (4 oz.) cans chopped green chilies
2 (4 oz.) cans chopped black olives
1 (16 oz.) can tomatoes, drained and chopped (reserve the juice)
4 to 6 green onions, sliced
2 T. wine vinegar
1 T. olive oil, or other neutral oil
Salt and pepper, to taste
Mix all ingredients together. If it seems a little dry, add a little of the reserved tomato liquid. Refrigerate for several hours or overnight to blend flavors. Donna drained her mixture before serving. Serve with chips of choice. Donna Connor.
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I love little tortilla roll-ups, and that evening Lynda Peters made and brought this version that I’d not had before, and that I really enjoyed! They were very pretty on the plate, too.
Cranberry Feta Pinwheels
8 oz. cream cheese, softened
1 cup dried cranberries, chopped
1 cup crumbled feta cheese
1/4 cup green onions, finely chopped
4 (10-inch) flour tortillas
Salt and pepper to taste
Fresh parsley for garnish, optional
In a medium bowl, combine cream cheese, chopped cranberries, crumbled feta and green onions. Stir until everything is well-mixed and creamy. Season with salt and pepper to taste. Spread about a fourth of the mixture over one tortilla, covering it completely to the edges. Roll up the tortilla tightly. Repeat with remaining tortillas and filling. Wrap each rollup in plastic wrap and refrigerate for at least one hour or longer. To serve, unwrap and slice each roll into 1-inch pinwheels. Arrange on a serving platter and garnish with parsley if desired. Makes about three dozen. Lynda Peters.
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In the last few months, some friends of mine have organized a group to learn Mah Jongg, a game played with tiles that has been around for many, many years and is enjoying a renewed popularity now. At our last meeting, Cindy Posey brought this delicious homemade bean dip that she garnished beautifully and served with tortilla chips.
Cindy’s Best Bean Dip
1 (8 inch) cast iron skillet, or other oven-ready dish
1 (16 oz.) can refried beans or 2 cups of homemade refried beans
1/2 cup sour cream or whole milk Greek yogurt
1 (4 oz.) can chopped green chiles, drained
1 to 2 t. taco seasoning
Salt
2/3 cup grated Cheddar cheese or Mexican cheese blend
Lime wedge, for squeezing
Tortilla chips
Topping options: halved grape tomatoes, sliced green onions, sliced jalapeño peppers, diced avocado, Cotija cheese, chopped fresh cilantro
Heat the oven to 375 degrees and oil an 8x8-inch baking dish or 8-inch oven-safe skillet In a medium bowl, stir together the refried beans, sour cream, green chiles and 1 t. taco seasoning. Taste and add more taco seasoning and salt as desired. Scoop mixture into prepared pan and spread evenly. Top with the cheese, leaving some dip exposed around the edges. Bake for 20-25 minutes, or until the cheese is melted and the dip is bubbling. Garnish as you desire. Squeeze with lime and serve with tortilla chips. Cindy Posey.
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Finally, here is a favorite appetizer of mine that also came from Lone Star Legacy (the Austin Junior League cookbook). I sometimes separate the biscuits and bake them until light brown before topping with crab mixture and baking again, to get a crispy biscuit.
Hot Crab Appetizers
1 (6.5 oz.) can white lump crabmeat, drained
1 T. sliced green onion
4 oz. Swiss cheese, grated (about 1 cup grated)
1/2 cup mayonnaise
1/4 t. curry powder
2 packages (6 count each) butterflake refrigerator rolls, or one can (12 count) flaky canned biscuits
1 8 oz. can sliced water chestnuts
Combine crab, onion, cheese, mayonnaise and curry. Separate each roll or biscuit into three layers and place on an ungreased baking sheet. Spoon mixture over rolls and top with a water chestnut slice. Bake at 400 degrees for 10-12 minutes or until brown on the bottom. Makes three dozen.
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Good snacking for any kind of gathering. Thanks to Lynda, Donna and Cindy for sharing today! Enjoy this slightly cooler
weather!
Laurie Locke was born and raised in Georgetown, and has written her “Cook’s Corner” column for the Sun since the early 1980s. Her lifelong interest in cooking grew into owning Laurie’s, a specialty food and catering business, from 1994-2000.