The Richmond Register

January 30, 2013

It’s Super Bowl time

Table Talk

By Arritta Morris
Register Columnist

RICHMOND — This is a great time to fix snacks for the crowds that may come over to watch the Super Bowl, especially if you have a wide-screen TV.

My son Mike makes hot wings to die for.

Mikes hot wings

Ingredients

3 lbs of chicken wings

Sauce

3 Tablespoons melted butter

4 teaspoons honey

1 large bottle Texas Pete hot wing sauce

4 cloves of garlic

1 teaspoon of gumbo file (spice)

2 pinches of cayenne pepper

1/4 cup beer

Directions

Mix all the sauce ingredients. Marinate wings for one hour in the sauce. Bake at 400 degree in oven for 30 minutes. After 15 minutes of baking, baste and turn wings. Two minutes before being done, turn on broiler to get the golden color. Serve hot wings with the sauce that you have added ranch dressing mixed in.

Football was part of my working career back in the late 1970s and 80s. I fed the EKU football team my first few years out of college. What an experience. It was like having a Greyhound bus come in every day.

One day I was loading a napkin machine and got both my hands stuck in the machine. Keith Bosslie came to my rescue. He pried open the machine in one sweep. That was a time I was grateful for the strength these guys carried around.

Some players even had to rescue me from a plastic pickle bucket. I can’t really explain how I got stuck in one, but at least they were there to get me out.

Dips are a favorite when watching football games. To keep them low fat, mix some of the lite dressings or low fat dressings as the base.

Cheese salsa dip

Ingredients

1 lb Velveeta cheese spread, cubed        

1 (8 oz) jar salsa

1 (10 oz) canned diced tomatoes and diced chilies

2 Tablespoons chopped cilantro (optional)

Directions

Microwave cheese and salsa and tomatoes and green chilies for 3 minutes. Mix in cilantro. Serve hot with corn chips.

I thought I would never get accustomed to how much food a college football team could consume. On an average day, we went through 40 to 50 gallons of milk, 30 gallons of juice, 15 large pans of lasagna (when on the menu).

I really did worry about all the calories these fellas consumed. I think they are probably having trouble in the later years after sports to maintain a good, healthy weight.

Speaking of weight, they picked me up one evening and put me on the food conveyor belt so I just remained claim and rode the belt on into the dish room area. You should have seen the look on Rose Jackson’s face when I raised up off the tray. She nearly fainted.

The last recipe I would like to give you is for a veggie pizza. It’s so full of good stuff.

Veggie pizza

Ingredients

2 cans refrigerated crescent dinner roll dough

One 8-oz package of cream cheese, softened

1 package Hidden Valley Ranch dressing mix

1/2 cup low fat salad dressing

chopped red peppers,  cauliflower, radishes, broccoli and green onions and tops

grated carrots, thin sliced purple onion

use all fresh veggies for toppings

Directions

Unroll dough and press against bottom and sides of a  15x10x1-inch pizza pan to form crust. Pinch dough to seal on edges. Bake at 375 degrees for 13 minutes. Cool.

Beat the cream cheese, salad dressing and seasoning. Spread over crust. Sprinkle with remaining fresh veggies. Cut pizza into serving sizes.

Hope your favorite team wins this year. I watch to see the half-time show. This is my favorite part of the game.

Arritta Morris is a graduate of Eastern Kentucky University with a bachelor’s degree in nutrition and a master’s degree in counseling. She is a certified as Food Service Specialist by the School Nutrition Association.