Dip into football season
DEAR MELBA: For TV football game watch parties, here is one of my favorite dip recipes. It's made with canned ranch-style pinto beans or pinto beans in chili gravy.
FUDD'S BEAN DIP
1 can (16 ounces) ranch-style pinto beans
1 teaspoon chili powder
1 tablespoon dry taco seasoning
1/8 teaspoon cumin
1/8 teaspoon garlic powder
1/4 cup sour cream
1/8 to 1/4 cup picante sauce or salsa
1/2 cup grated Velveeta cheese
• Put all ingredients in blender or food processor and puree until uniform mixture.
Dave Farrington, Midwest City
DEAR READERS: These recipes from the Karo Syrup contest at the Oklahoma State Fair also would be great to serve at TV game watch or tailgate parties. Judges were Sandy Killian and Geni Thomas, Oklahoma City. In the Sweet-Treats for Sweet-Hearts category, first-place winner of $125 was Funky Fritos Fruckies by Joyce Belville, Chickasha.
FUNKY FRITOS FRUCKIES
10 ounces Fritos corn chips
1 cup creamy peanut butter
1/8 cup real bacon bits
1 cup sugar
1 cup Karo light corn syrup
11 full-size milk chocolate candy bars
• Lightly spray 9-by-13-inch pan with nonstick cooking spray. Spread with corn chips. In small dish, combine peanut butter and bacon bits, mixing well. Set aside.
• In saucepan, bring sugar and syrup to boil over medium heat. Remove and stir in peanut butter mixture. Pour over corn chips and smooth to cover.
• Unwrap candy bars and lay in single layer over hot mixture. When bars are melted, smooth chocolate to edges of pan. Refrigerate until cool. Cut into bars.
In the Bite-Size Treats category, Elsie Harner, of Edmond, won $100 for her first-place Creamy Dreamy Meltaways.
CREAMY DREAMY MELTAWAYS
2 cups angel flake coconut
2 cups pecans
1/4 cup Karo light corn syrup
1 can sweetened condensed milk
2 cubes (1 cup) unsalted butter, melted
1 tablespoon vanilla
2 pounds confectioners sugar
1 package milk chocolate chips
1/2 bar paraffin
• Grind coconut in blender. Remove and chop pecans.
• In large bowl of electric mixer, mix coconut, pecans, syrup, condensed milk, butter, vanilla and confectioners sugar on medium speed until consistency of stiff cookie dough. Add more sugar if needed.
• Chill dough 4 hours or overnight.
• With small cookie scoop, make balls and put flat side on cookie sheet covered with waxed paper. Cover and freeze until solid or overnight.
• In double boiler, melt chocolate and paraffin. When melted, using a toothpick inside of frozen ball, dip in chocolate quickly and lay on waxed paper.
• Remove toothpick.
• Store in airtight container in refrigerator or freezer. Can be frozen up to 2 months dipped or undipped. Remove from freezer 2 hours before serving.
Yield: About 4 dozen.
Note: These can also be dipped in melted butterscotch chips, peanut butter chips or chocolate with instant coffee granules. Or wrap chilled dough around drained maraschino cherries. Also, instead of vanilla, use rum flavoring or your flavoring choice.
Melba's thought: Substitute chocolate candy coating instead of chocolate chips and eliminate the paraffin.
DEAR MELBA: Please tell readers about A Fair of Arts and Crafts at Nicoma Park Christian Church, 1701 N Westminster. It's from 9 a.m. to 5 p.m. Friday and 9 a.m. to 3 p.m. Saturday to benefit mobile meals and food pantry. Refreshments and lunch will be sold.
Janice Southwick, Nicoma Park
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