Bismarck Tribune

By KAREN HERZOGBy KAREN HERZOG

You know the drill:If the game be good, food will make it better. If the game be dreary, food will be a comfort. That, as they say, is a win-win.

People being the competitive creatures that they are, putting together some stellar Super Bowl offering up against a someone's mere bag of chips will ensure that even if your team loses, you will be a winner.

Just try not to gloat (other than tastefully spiking your balled-up plastic wrap into the garbage can when no one's looking).

Creamy California Guacamole

1 package (8 ounces) cream cheese, softened

2 cups (16 ounces) nonfat plain yogurt, drained

4 ripe medium avocados, peeled, seeded and mashed

1 cup salsa verde (green chile salsa)

2-3 teaspoons lemon or lime juice

1 teaspoon salt

In a food processor or a medium mixing bowl using an electric mixer, mix cream cheese and yogurt until smooth. Add mashed avocados, salsa and 2 teaspoons juice to cream cheese mixture and combine well. Season to taste with salt and additional lemon or lime juice. Serve with tortilla chips or crostini (small slices of toasted bread). Yields 4 cups.

- Courtesy, California Milk Advisory Board

These two recipes are courtesy of the National Beer Wholesalers.

Warm Wheat Beer Potato Salad

2 bottles white beer, wheat beer or lager (12 ounces each)

4 cloves garlic, smashed with side of knife

21/2 pounds baby red and baby Yukon gold potatoes, quartered

1 orange bell pepper, diced

3 scallions, sliced thin

5 all-beef frankfurters, cut into 1/4-inch slices

2 tablespoons butter

1 tablespoon flour

3/4 cup water

1/4 cup cider vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.

Nutrition information per serving: 480 calories; 23 g fat; 11 g saturated fat; 0 g trans fat; 57 g carbohydrate.

Beer-B-Que Sauce

2 tablespoons canola oil

1/3 cup minced onion

2 jalapeno chiles, finely minced

3 cloves garlic, minced

1 bottle oatmeal stout beer or porter beer (12 ounces)

2/3 cup chili sauce

1/2 cup molasses

1/4 cup Dijon mustard

3 tablespoons tomato paste

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

In medium-sized saucepan over medium heat, warm oil. Add onions, chiles and garlic; cook, stirring frequently, about 4-5 minutes, until onion and chiles are tender but not browned.

Stir in beer; mix well until foam dissolves. Add chili sauce, molasses, mustard, tomato paste, lemon juice, Worcestershire sauce, cumin, salt and pepper. Whisk well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring several times, until thick.

Let sauce cool completely. Pour into clean jar with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to three weeks. Works well for coating grilled chicken, beef, pork or fish. Makes 3 cups, about 12 servings.

Nutrition information per 1/4-cup serving: 110 calories, 3 g fat; 0 g saturated fat; 0 g trans fat; 18 g carbohydrate.

This is from the National Cattlemen's Beef Association.

Beef Tostadas Grande

1 pound ground beef (95 percent lean)

1 cup chopped onion

1 tablespoon chili powder

1 jar (16 ounces) prepared thick-and-chunky salsa

8 tostada shells (5- to 6-inch diameter)

Toppings: Red and/or yellow quartered grape or cherry tomatoes, diced avocado, sliced jalapeno peppers, lowfat sour cream, fresh cilantro leaves, chili powder.

Brown ground beef with onion and 1 tablespoon chili powder in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Stir in salsa; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is evaporated, stirring occasionally.

Divide beef mixture evenly among tostada shells. Top with tomatoes, avocado, jalapeno peppers, sour cream, cilantro and chili powder, as desired. Makes 4 servings.

Nutrition information per serving: 327 calories; 11 g fat (4 g saturated fat; 76 mg cholesterol; 1077 mg sodium; 30 g carbohydrate; 1.6 g fiber.

These recipes are from the new edition of The Official Vermont Maple Cookbook (www.vermontmaple.org).

Annette's Wicked Good Tomato Maple Salsa

6 large ripe tomatoes

1 large Vidalia onion, diced small

2 red bell peppers, diced small

1/2 habenero pepper, minced

1 jalapeno pepper, minced

1 tablespoon garlic, minced

1 bunch scallions, chopped

2 teaspoons chopped chives

2 tablespoons chopped dill

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons lemon juice

1 tablespoon lime juice

1/3 cup maple syrup

2 tablespoons soy sauce

1/2 teaspoon cayenne

1 teaspoon cumin

Cut tomatoes in half across the width and scoop out the seeds; chop tomatoes into 1/2-inch cubes. Combine liquid ingredients and toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight for full flavor. Stir occasionally. Serve with big, solid tortilla chips or over grilled meat or fish. This will last one week in the refrigerator.

Orange Maple-Glazed Wings

11/2 cups buttermilk

1/3 cup dark maple syrup

2 oranges, seeded, peeled and sectioned

1 tablespoon cinnamon

20 chicken wings

Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done; avoid scorching.

- Pauline Couture, Couture's Maple Shop and B & B, Westfield, Vt.

Maple Barbecue Sauce

1 cup ketchup

1 cup maple syrup

1/4 cup soy sauce

1/4 cup vinegar

1/4 cup finely chopped onion

1/4 cup finely chopped Granny Smith apple

1/4 cup minced garlic

2 tablespoons pepper

2 teaspoons ginger

2 teaspoons Cajun seasoning

Mix all ingredients well. Coat your choice of chicken, steak or pork and grill. Also may be used as a condiment.

- Armande Tremblay, St. Albans, Vt., winner at the Vermont Maple Festival 2003.

(Reach Karen Herzog at 250-8267 or karen.herzog@;bismarcktribune.com.)