If you find yourself glued to TV`s 50-yard line these autumn weekends, chances are you`re putting away unexciting junk food. There`s little incentive to prepare a flavorful snack.
Many of these foods can be prepared ahead, then warmed during halftime or brought out of the refrigerator during a timeout on the field.
This recipe makes enough for a crowd, but supercheese straws go fast. Make them a day or two ahead, then store in a tin until the football action gets tense. Their flavor will mellow even the most frazzled armchair quarterback.
SUPERCHEESE STRAWS
Enough for 20 to 30 people
Preparation time: 25 minutes
Cooking time: 45 minutes
1 pound good sharp cheddar cheese
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3 sticks margarine
4 cups flour
3 to 4 drops hot pepper sauce
1. Heat oven to 325 degrees.
2. Process or grind cheese. Add margarine and flour to processor, or place ingredients in bowl and mix together with hands. Do not use a mixer; it will make ingredients too fluffy. Mix until dough acquires texture of modeling clay (it holds the impression of your fingers but does not stick to them).
3. Pat out dough into rectangles about 4 by 6 inches and 1/3 inch thick. Cut rectangles with dull knife into strips about as wide as dough is thick.
4. Place on baking sheet and bake about 10 to 12 minutes, until cheese straws are golden and firm, but not hard. Watch that they do not burn, especially on bottom. Remove from heat and place crosswise on rack to cool. Store in airtight tin.
This dip has an assertive flavor and should be served with hearty dipping food–taco chips or flavored breadsticks. The recipe is adapted from ”Hot and Spicy Cooking,” by Cynthia Wine (Penguin, $10.95).
SWEET RED PEPPER DIP
About 3 cups
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
5 large sweet red peppers
4 large ripe tomatoes
5 cloves garlic, peeled
3 1/2 ounces ground almonds
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1/4 to 1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 teaspoons cayenne pepper
1. Broil peppers until skins are blistered and blackened all over. Cool, then peel and seed.
2. Peel and seed tomatoes. Chop pulp coarsely, and blot on paper towels.
3. Place peppers, tomatoes, garlic, almonds, mayonnaise and red wine vinegar in food processor or blender. Puree, slowly adding olive oil until mixture is consistency of thick sauce. Season with salt and pepper. Stir in cayenne. Chill at least 3 hours to blend flavors.
Nut lovers will wolf these down quickly; consider a double batch.
FRIED WALNUTS
About 1 1/2 cups
Preparation time: 5 minutes
Cooking time: 15 minutes
Standing time: Overnight
2 cups boiling water
1 1/2 cups walnut halves or large pieces
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1/2 cup sugar
1 cup oil
1. Pour boiling water over nuts and let stand 2 or 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry.
2. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until golden brown, 1 to 2 minutes. Watch carefully; they can burn quickly. Drain on rack. Store in tightly covered container in cool, dry place. Note: Oil can be strained and used several more times for this recipe.
This recipe is adapted from ”Good Food Fast,” by Anne Walsh and the editors of Food & Wine magazine (American Express Publishing Corp., $19.95).
DILLED RICOTTA
Four servings
Preparation time: 10 minutes
1/2 cup whole-milk ricotta cheese
1/4 cup sour cream
1/4 cup chopped fresh dill
1 tablespoon, plus 1 teaspoon, minced fresh chives
8 pickled cocktail onions, coarsely chopped
Dash or two of hot pepper sauce
Salt to taste
8 slices peasant or black bread, cut into strips or triangles
1. Mix together all ingredients except bread. Serve at room temperature surrounded by bread to spread cheese on.