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Score a touchdown with a lineup of scrumptious eats

Two bits, four bits, six bits, a dollar....All for pulled pork, stand up and holler!1 / 2
Score big with tasty eats to serve during the big game Sunday.2 / 2

The Baltimore Ravens go up against the San Francisco 49ers as Super Bowl XLVII kicks off in New Orleans at 5:30 p.m. Minnesota time on Sunday. I doubt that the disappointment of the Vikings not being one of the teams competing will have many sports fans boycotting watching the event. Super Bowl Sunday seems to be the perfect opportunity to splurge on the biggest screen TV your credit card can handle and then gather together with friends and family to cheer, jeer and do a lot of high-fiving. This, of course, works up a mighty appetite and thirst, requiring a selection of cold beverages and a vast array of foods designed for easy grazing. Have fun!

Bloody Bulls

2 (46-oz.) cans V-8 juice

2 (10 1/2-oz.) cans beef broth

2 c. vodka

1/4 c. lemon juice

2 T. lime juice

2 T. Worcestershire sauce

1 t. salt

1 t. pepper

1 t. Tabasco sauce

1/4 t. celery seeds

Combine all ingredients. Stir and chill well. Serve over ice. Garnish with lemon or lime twists. Makes about 1 gallon.

Avocado Cilantro Hummus

1 (15-oz.) can garbanzo beans, drained and rinsed

1 large avocado

1 clove garlic

2 T. cilantro

2 T. lemon juice

2 T. water

1 T. tahini (substitute extra virgin olive oil if needed)

1/4 t. kosher salt

Combine everything in a food processor and blend until well incorporated and hummus is thick and creamy. If it seems too thick, add a little more water or olive oil. Serve with raw veggies or chips. Makes 1 1/2 cups.

Baked Triple Veggie Dip

1 (1- lb. 3-oz.) can asparagus spears, drained, chopped

1 (10-oz.) pkg. frozen chopped spinach, thawed, drained

1 (8 1/2-oz.) can artichoke hearts, drained, chopped

1 (8-oz.) container chive and onion cream cheese spread

1/2 c. real mayonnaise

1 1/2 c. grated Parmesan cheese, divided

Preheat oven to 375 degrees. Mix all ingredients, reserving 1/4 c. Parmesan cheese. Spoon into 2-qt. baking dish. Sprinkle with reserved cheese. Bake 35 minutes at 375 degrees or until lightly browned. Serve hot with wheat crackers and assorted cut up vegetables. Makes 4 1/2 cups.

Hot Corn Dip

1/2 lb. cheddar cheese (grated or finely shredded)

1 can white corn (shoe peg), drained

1/2 c. sour cream

3/4 c. mayonnaise

1/2 medium chopped onion

2 to 6 jalapeños, chopped (depending on how hot you want it)

Chill 1 hour or overnight. Serve with Fritos dipper chips.

Ham 'n Cheese Cocktail Bagels

3/4 lb. boiled ham

3/4 lb. American cheese

1/4 c. olive oil

8 stuffed green olives

6 green onions

1 green pepper

2 celery stalks

1/2 c. tomato sauce

20 mini-bagels

Dice ham, cheese, olives, green onions, green pepper and celery. Combine with olive oil and tomato sauce. Cover and let stand overnight in refrigerator. Put 2 t. of mixture on a split mini-bagel and broil until bubbly. Makes 40 hors d'oeuvres.

Pulled Pork Sandwiches

1 large onion, chopped

6 garlic cloves, peeled

1 pickled jalapeño pepper, seeded and chopped

2 t. chipotle chile powder

1 T. tomato paste

2 T. Dijon mustard

3/4 c. distilled white vinegar

1 t. paprika

1/3 c. ketchup

2 t. Worcestershire sauce

1/4 c. light brown sugar

1 bay leaf


3 lbs. pork butt shoulder roast, trimmed of excess fat

Hamburger buns

Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. (If you want to make this even tastier, marinate the pork in the sauce overnight or for several hours before cooking.) Put sauce, bay leaf and pork into a large pot and add 1 qt. water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. (I find using two forks to pull in opposing directions work well for this.) Set aside. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back into the sauce. Salt to taste. Remove bay leaf before serving. Serve hot in hamburger buns. Makes 6 to 8 servings.