Gear up for the game

 

The World Series is under way — Go Rangers! — and football season is in full swing. That means some snacks are in order for the big games.

 A few weeks ago, for a combo Oktoberfest and Hubby Bryan’s 50th birthday party at our house, friend Myra Palmer brought this Onion Kuchen. It not only fit with the Oktoberfest theme, but was simply delicious. And, Myra noted, quite easy to put together because it starts out with frozen bread dough.

 Onion Kuchen Appetizer

 On a greased cookie sheet, roll out 1 loaf frozen bread dough, thawed, forming slight rim around edges. Set aside.

 Saute 2 cups diced onions in 4 tablespoons butter until translucent. When onions have cooled slightly, mix in 2 ounces thin-sliced ham, diced, 2 lightly beaten eggs, ½ cup sour cream, salt to taste and caraway seeds to taste. Spread mixture over dough.

 Bake at 350 degrees for 15 to 20 minutes or until dough is golden brown on top. Remove from oven; cut into small squares to serve.

 Thanks to Facebook, I was recently alerted that a former turkey racer from Cuero, Texas — Worthington’s rival for Turkey Capital of the World – has been featured on a cooking segment on “Great Day San Antonio,” the morning show in KENS TV. Susan Prause of Cuero was the first finalist featured in the HEB Ultimate Chip Fan contest. HEB is a regional grocery store chain, and contestants were challenged to create a recipe featuring their favorite HEB brand chips. Susan came up with, and consequently demonstrated it live on TV, the following dip recipe, which she said was a favorite at a neighborhood Monday Night football party. You can watch the segment at http://www.kens5.com/great-day-sa/HEB-Ultimate-chip-fan-Finalist-1.html

 Game Day Dip

 In a large casserole or baking dish coated with cooking spray, spread 3 8-ounce packages cream cheese.

 Chop one medium onion and sauté until translucent. Spread onions on top of cream cheese. Top with 2 cans Hormel chili (with or without beans). Crush corn chips into small pieces and sprinkle over chili. Add 2 cans sliced jalapenos, drained, and 8 ounces shredded Mexican cheese blend. Top with another layer of crushed corn chips.

 Bake at 400 degrees for 30 to 40 minutes, until dip is hot and bubbly. Serve with additional corn chips.

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