Crunch Cole Slaw

Steel City Crunchy Cole Slaw
Judy from Pittsburgh

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Bean Dip

BERRY'S BEAN DIP
from Sharon, Proplayer Stadium's Tailgate Queen!!!

1 can of refried beans
1 package of cream cheese
1 jar of salsa (x-hot if you are brave)
1 package of shredded cheddar cheese

In a microwave-able bowl mix beans, cream cheese and half of the jar of salsa. When well mixed, spread evenly and smooth, then pour the rest of the salsa to cover mixture evenly, cover with a generous layer of cheddar cheese and microwave for 2-3 minutes (until cheese is melted) Serve with tortilla chips, potato chips or spread over hot dogs, hamburgers or anything else!!!

Egg In A Bag

EGG IN A BAG
From Daniel M. a Minnesota Vikings Tailgater

Ingredients:
2 heaping tsp meat (I use pre-cooked bacon, pre-cooked sausage and some ham)
2 heaping tsp cheese (Any kind will do, I use Mexican four cheese blend)
2 eggs
1 large (gallon size) Ziplock bag
Boiling water

Directions: Beat the eggs well. Add meat and cheese. Mix well. Pour mixture into Ziplock bag. Seal bag and place into lightly boiling water. Boil for 8-10 minutes, or desired doneness.

Creamy Cheesy Chili Dip

You can halve this recipe and make it in a small oval cooker. Makes about 3 cups; serves 12.

Cooker: Medium round or oval

Setting and cook time: LOW for 2 to 3 hours

Two 14.5-ounce cans meat chili with beans

1/2 cup sour cream

1/2 cup shredded sharp cheddar cheese

Two 8-ounce packages cream cheese, cut into pieces

2 bags Fritos Scoops corn chips

Place the chili, sour cream, and cheddar in the slow cooker; stir to combine. Stir in the cream cheese. Don't worry that it is in chunks; it will melt. Cover and cook on LOW for 2 to 3 hours, until the dip is hot throughout and the cheese is melted. Stir the dip once or twice during the cook time.

Set the slow cooker in the serving area. With the cooker set on low and the cover off, serve with the corn chips for dipping.

Hot Cocoa with Marshmallows

Cooker: Medium round or oval crockpot

Setting and cook time: LOW for 3 to 5 hours

1/3 cup unsweetned cocoa powder

6 cups milk or soy milk

1 tablespoon pure vanilla extract

One 14-ounce can nonfat sweetened condensed milk

8 to 12 marshmallows

1. Place the cocoa and 2 cups of the milk in the slow cooker; whisk by hand or use an immersion blender to combine until smooth. Add the remaining 4 cups milk, the vanilla, and the condensed milk, stirring to combine. Cover and simmer on LOW for 3 to 5 hours.

2. Briskly stir the cocoa with a whisk before serving. Ladle the steaming cocoa into mugs; top with 1 or 2 marshmallows and serve.

Scharffen Berger Cocoa, Valrhona and Hershey's Cocoa are best.

Candy Cane Cocktail

Candy Cane Cocktail
INGREDIENTS Makes one cocktail. 1 candy cane, crushed, for garnish 2 ounces strawberry vodka 4 dashes white creme de menthe 2 1/2 ounces cranberry juice Ice cubes	DIRECTIONS Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately. First published December 2008

Chicken and Vegetable Chowder

{serves 12}

Ingredients:

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
1 cup carrots, diced ½ inch
2 cups cooked chicken, cubed
2 cloves garlic, minced
1 14 oz can of corn, drained
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme, or ½ tablespoon dried
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
1 14 oz can chicken broth

¾ cup butter, melted
1 cup flour

1-1/2 to 2 quarts half-and-half milk (depending on how thick you like it)

Directions:
Combine melted butter and flour in oven-proof container and bake uncovered at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer with lid on until potatoes and carrots are thoroughly cooked, about 25 minutes. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.