September 2011 Food Focus

Whether it’s a tailgating meal before the big game, or a late-night snack after homework (either your kids’ or your own), there’s no need to bother with forks and knives this month … we’re spotlighting “finger foods” (or tooth-pick foods) this month. Pictured are Judy Alig’s “Taco Dip,” and Shirley Todd’s “Mexican Meatball Tidbits.”

Dishes prepared by Emily Schilling/Photo by Richard G. Biever

Taco Dip

1 pkg. (8 oz.) cream cheese
8 oz. sour cream
1 pkg. taco seasoning mix
Shredded lettuce
Chopped fresh tomatoes
Chopped onions
Shredded cheese

Mix cream cheese, sour cream and taco seasoning mix together. Spread on a plate. Top with vegetables and cheese. Serve with chips.

Judy Alig, Bryant, Ind.

Mexican Meatball Tidbits

1 egg
1⁄2 cup water
1⁄2 t. salt
1 envelope (13⁄4 oz.) chili mix
11⁄2 pounds ground beef
1⁄2 cup cornmeal or fine dry bread crumbs
2 cups tomato juice
1 T. lemon juice

Combine egg, water, salt, and 2 T. from package of chili seasoning. Mix lightly. Add ground beef and cornmeal. Shape into 27 small meatballs. Arrange on an ungreased shallow baking sheet. Bake in 450 F oven for 10-15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden toothpicks.

Shirley Todd, Columbus, Ind.

Buffalo Wing Poppers

20 jalapeno peppers
1 pkg. (8 oz.) cream cheese, softened
11⁄2 cups shredded mozzarella cheese
1 cup diced cooked chicken
1⁄2 cup blue cheese salad dressing
1⁄2 cup Buffalo wing sauce

Cut peppers in half lengthwise leaving stems intact. Discard seeds. (Wear rubber gloves when doing this.) In a small mixing bowl combine the remaining ingredients. Stuff in pepper halves. Place in a greased 15-by-10-inch -by-1-inch baking pan. Bake uncovered at 325 F for 20 minutes for spicy flavor, for 30 minutes for medium flavor, and 40 minutes for mild flavor. Yields 40 appetizers.

Marilles Mauer, Greensburg, Ind.

Cream Cheese Dip and Spread

1 pkg. (8 oz.) cream cheese, softened
11⁄2 T. powdered sugar
1 T. pineapple juice
1⁄2 t. vanilla
3 T. drained crushed pineapple
2 T. finely chopped walnuts or pecans

Combine first four ingredients in small mixing bowl. Beat at medium speed with electric mixer until smooth. Add crushed pineapple and finely chopped nuts, stirring well. Refrigerate 30 minutes or more to allow flavors to combine. Remove from refrigerator and allow dip to come to room temperature before serving. Store the unused dip in refrigerator. Yields 11⁄4 cups.

Lucille Busch, Fort Wayne, Ind.

Veggie Bites

1⁄3 cup margarine, melted
1 egg 2 t. water
1⁄2 cup all-purpose flour
1⁄2 t. salt
2 cups fresh vegetables (such as broccoli flowerets, cauliflowers, 1⁄4-inch carrot slices, 1⁄2-inch zucchini slices, 1⁄2-inch strips green or red peppers, or any similarly sized veggies)
Parmesan cheese, optional

Heat oven to 425 F. Brush bottom of 13-by-9-by-2-inch cake pan with about 1 T. of the melted margarine. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish. Dip about 1⁄4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with a slotted spoon, fork or hands. Roll in flour mixture to coat. Place in pan. Repeat with remaining veggies. Pour remaining margarine carefully over each vegetable piece and into pan. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, 10-15 minutes, and drain. Sprinkle lightly with Parmesan cheese if desired.

Lynne Glass, Underwood, Ind.