Chipped Beef Cheese Ball

1 pkg. (8 oz.) cream cheese, softened
1 pkg. dried chipped beef, chopped finely
5 green onions, chopped finely
1 teaspoon Worcestershire sauce
1 teaspoon milk
Mix cheese, Worcestershire sauce and milk to make a soft mixture. Add half of the chopped beef and onion. Shape into a ball. Roll ball in remaining beef and onion. Chill.

Spinach Dip

1 (10 oz.) pkg. chopped dry spinach
1 1/2 cup sour cream
1 cup mayonnaise
3 green onions, chopped
1 pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, chopped
Blend all ingredients; cover and refrigerate for 2 hours before serving.

Field Goal Ribs

Old fashioned pork ribs are hard to find these days. Supermarket butchers

are your best bet. Orange and honey add wow to the glaze.



~~~Gooey Rib Glaze~~~

1/4 cup canola oil

1/4 cup diced (1/4 inch) onion

2 TB finely minced fresh ginger

1 tsp. finely minced garlic

2 TB finely grated orange zest

1 cup fresh orange juice

1/2 cup unsulphured molasses

1/4 cup pure maple syrup

3 TB ketchup

2 TB honey

Salt and ground black pepper, to taste



To make the Glaze: Heat the oil in a small pot over low heat. Add the onion,

ginger and garlic. Stirring occasionally, cook until wilted, 5 to 8 minutes.



Add the orange zest and juice, molasses, maple syrup, ketchup, honey, salt

and pepper; bring to a boil

over medium high heat and cook for 3 minutes. Reduce the heat to medium low;

stirring occasionally,

simmer until the glaze is thickened, about 10 minutes.



Strain the glaze through a fine sieve, reserving the solids. Finely mince the

solids and return them to the

glaze. Cool slightly. (Makes about 2-1/2 cups.)



~~~Ribs~~~

2 sides pork spareribs (2 to 2-1/2 lb. ea.) OR

4 sides (2 lb. ea.) baby back ribs

Salt and ground black pepper, to taste

6 scallions, thinly sliced



To make the Ribs: Preheat the oven to 350° F. Place the spareribs, meaty side

up, in a large,

shallow baking pan; season well with salt and pepper. Coat the ribs

generously with the glaze.



Bake until the ribs are cooked through, tender and nicely glazed, about 1

hour.



Cut the ribs apart and serve in bowls, garnished with the sliced scallions.



Serves 8.

Antonio's Super Bowl Day Brunch Pizza

1 1/2 cups canned ham, cubed into 1/2 inch square
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 teaspoon dry crushed parsley
2 tablespoons vegetable oil
2 cups shredded sharp cheddar cheese
1 1/2 cups thawed frozen hash brown potatoes, crumbled
1/8 teaspoon white pepper
1 teaspoon minced garlic
1/4 cup onion diced
1/4 teaspoon salt
6 large eggs
1 refrigerated pizza crust

Spread the dough over a 12 or 13 inch pan and let rise for 30 minutes. In a skillet over medium heat saute the onions and the garlic in the vegetable oil for about 5 minutes or until tender. Add the red and green bell peppers, parsley and the ham and saute for about 5 or 6 minutes. Season with the salt and pepper and blend. Remove from the heat to cool and preheat the oven to 425F. In a large bowl add the ham mixture, cheddar cheese and the hash brown potatoes and blend and mix these ingredients thoroughly. Spread this mixture over the pizza evenly, crack the eggs sunny side up on the pizza. This will be a 6 inch slice pizza, so place the eggs in a position so that each slice will have an egg. Bake the pizza until the bottom has turned a golden brown and the eggs have cooked. Remove from the oven and let cool a minute and then slice and serve.

Quarterback Blitz Bars



1 cup (2 sticks) butter or margarine

2-1/4 cups graham cracker crumbs

1/3 cup HERSHEY'S Cocoa

3 tablespoons sugar

1 can (14 oz.) sweetened condensed milk (not

evaporated milk)

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1 cup HEATH BITS 'O BRICKLE Toffee Bits

1 cup chopped walnuts

1 cup MOUNDS Sweetened Coconut Flakes



Heat oven to 350°F. Place butter in 13x9x2-inch baking

pan; heat in oven until melted. Remove from oven.



Stir together graham cracker crumbs, cocoa and sugar;

sprinkle over melted butter. Stir mixture until evenly

coated; press evenly with spatula onto bottom of pan.

Pour sweetened condensed milk evenly over crumb

mixture. Sprinkle with chocolates and toffee bits.

Sprinkle nuts and coconut on top; press down firmly.



Bake 25 to 30 minutes or until lightly browned. Cool

completely in pan on wire rack. Cover with foil; let

stand at room temperature several hours. Cut into

bars.



About 36 bars.

Super Sideline Nachos

1st layer:
15 oz can refried beans
1/4 c. picante sauce
Mix together and spread on bottom of 9x13 pan.

2nd layer:
1 lb ground beef, browned and drained
To this add:
15 oz can of tomatoes
3/4 c. picante sauce
Simmer 10 minutes and spread on top of bean mixture.

3rd layer:
Spread 8 oz sour cream.

4th layer
1 diced bell pepper and 1 diced onion. Spread on top.

5th layer
8 oz shredded Monterey Jack cheese

Bake at 350 degrees for 20 to 25 minutes. Drizzle with additional
picante
sauce before serving. Serve with tortilla chips.

Halftime Salsa Chili Dog

Makes: 8 servings, 1 chili dog each



1 can (15 oz.) chili with beans

1/3 cup Thick 'N Chunky Salsa

8 Beef Franks

8 hot dog buns, partially split

1/2 cup Shredded Cheddar Cheese



MIX chili and salsa in medium saucepan. Add franks; cook on medium heat

8 to 10 min. or until heated through (160°F), stirring occasionally.  FILL buns with franks; top evenly with chili mixture;

SPRINKLE with cheese.

Super Sideline Nachos



1st layer:

15 oz can refried beans

1/4 c. picante sauce



Mix together and spread on bottom of 9x13 pan.



2nd layer:

1 lb ground beef, browned and drained

To this add:

15 oz can of tomatoes

3/4 c. picante sauce

Simmer 10 minutes and spread on top of bean mixture.



3rd layer:

Spread 8 oz sour cream.



4th layer

1 diced bell pepper and 1 diced onion. Spread on top.



5th layer

8 oz shredded Monterey Jack cheese



Bake at 350 degrees for 20 to 25 minutes. Drizzle with additional

picante

sauce before serving. Serve with tortilla chips.