Food for the masses
We have been talking a lot about camp in this issue, but it’s March, and many families are going to be embroiled in March Madness, the yearly slam-dunkathon of basketball goodness. Have people coming over to watch the game? A bunch of teens crowded around your big screen? Never fear, your guests will scoop up this chow with abandon.
Chips and other munchies are always good, but you might want to spice things up a bit with these two recipes — they’re easy to hold and eat while cheering on your favorite underdogs.
Tex-Mex seasonings liven up these mini meatballs, which are great for dipping in salsa and sour cream. Putting them on skewers makes them fun for guests of all ages.
Smoked almonds team up with creamy Carnation to make a great blue cheese dip for wings, veggies, or crackers. Be sure to have plenty of napkins!
For more ways to enjoy the hoopla of March Madness, including recipes, nutritional information and tips, visit thecookingmilk.com.
mexi-meatball kabobs
Makes 30 servings, 2 skewers each • Prep: 35 minutes
Cooking: 15 minutes
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
PREHEAT oven to 350° F. Foil-line 3 baking sheets and spray with
nonstick cooking spray.
COMBINE ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
BAKE for 15 to 20 minutes or until no longer pink in center.
Drain on paper towels, if needed.
THREAD two meatballs and one piece of pepper on each skewer.
Place on large serving platter. Serve with salsa and sour cream.
TIPS: Meatballs can be made and baked ahead of time, refrigerated
for up to three days or frozen up to three months and heated prior
to serving.
smokin’ almond blue cheese dip
Makes 20 servings (2 tablespoons each) • Prep: 5 minutes
Refrigerate: 2 hours
1 cup sour cream
3/4 cup mayonnaise
2/3 cup (5 fl.-oz. can) Nestlé Carnation Evaporated Milk
1/2 cup smoked almonds, chopped
4 ounces blue or Gorgonzola cheese, crumbled
1 tablespoon cider vinegar
1/8 teaspoon ground black pepper
COMBINE sour cream, mayonnaise, evaporated milk, almonds, cheese, vinegar and black pepper in medium bowl; cover. Refrigerate for 2 hours before serving. Makes about 2.5 cups.
SERVE with assorted cut up vegetables or chicken wings.
NOTE: To use as a dressing, increase evaporated milk to 1 cup.
Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and verybestbaking.com.
