Alright! Many of you responded to my trivia questions last week. Eddie Driscoll was the host of “Dialing For Dollars” and his Puppet dog was known as Mason Mutt. Ok. How about this one? How do we know (the calendar not withstanding) when Easter Sunday is? Remember? Sometimes it is in March and some years it is in April.
Let me know if you know the answer to this-I told you the answer last year.
Now for the recipes. Super Bowl Sunday is upon us! Unfortunately for some of us-the Patriots didn’t make it this year-but I’m not about to miss the activities and food because of some small glitch like that. Here are some snacks for Super Bowl Sunday! For those of you who don’t do Football-keep these recipes handy-Rupert is coming back on Survivor next week! I know, I know. I have no life. Keep Cooking!
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
Directions: Preheat oven to 450 degrees F (230 degrees C). Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
Bake in preheated
oven for 10 to 12 minutes, or until cheese is melted.
Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions: Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
