'SUPER BOWL' MEMORIES ... HELLO DETROIT! / MEDITERRANEAN TORTA/OLIVE TAPENADE/BIG CROCK of BEAN DIP/SPRIMP ARTICHOKE DILL SPREAD/SEVEN LAYER DIP

~ from Windsor, Ontario

( NIBBLES for SUNDAY'S GAME)

MEDITERRANEAN TORTA

2 (8-0z) packages cream cheese

1 (8-oz) log goat cheese

4 cloves minced garlic

2 tsp. parsley

1 tsp. basil

1/2 tsp. tarragon

1/2 tsp. chives

1/2 tsp. thyme

1/2 tsp. sage

cracked pepper

extra-virgin olive oil

4 fresh basil leaves

4 sun-dried tomato halves

1/4 cup prepared sun-dried tomato pesto

1/4 cup prepared basil pesto

Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-ground wheat crackers or sliced baguette.

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OLIVE TAPENADE

~ from Emeril Lagasse

3/4 pound pitted black olives (Kalamata, Nicoiose or Gaeta)

3-4 ounces drained and rinsed capers

2 drained, rinsed, and patted dry anchovy fillets

2 cloves minced garlic

1 tsp. Dijon mustard

1 finely chopped bay leaf

5 sprigs finely chopped thyme

3 Tbsp. chopped parsley

1/2 juiced lemon

1 tsp. red wine vinegar

1 Tbsp. cognac

1/2 cup good extra-virgin olive oil

Combine all ingredients in food processor bowl and pulse to combine well. Process until coarsely pureed. Taste for seasonings. Serve with crusty bread topped with goat cheese.

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BIG CROCK OF BEAN DIP

~ featured in Diary of a Ho-Hum Housewife

2 cans bean dip

1 bunch of chopped green onions

2 cups shredded cheddar cheese

additional chopped green onions

Mix all together. Bake in crock at 350 degrees for 30 minutes.

Hint: Double the recipe. This goes fast!

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SHRIMP ARTICHOKE DILL SPREAD

1/2 pound chopped cooked shrimp

1 can (14 1.2 oz) drained artichoke hearts

1 Tbsp. lemon juice

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1/2 tsp. cayenne pepper

1 tsp. dill weed

paprika and dill

Sprinkle lemon juice over shrimp and combine with remaining ingredients. Place in oven proof serving dish and sprinkle with paprika and dill. Bake at 400 degrees for 10 minutes or until bubbly. Serve with buttery or pretzel thin crackers.

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SEVEN LAYER DIP

1 can (10 1/2 oz) jalapeno bean dip

2 ripe avocados

1 Tbsp. lemon juice

1/2 package taco seasoning

3 Tbsp. sour cream

3 Tbsp. mayonnaise

8 oz. shredded package Cheddar/Colby Jack cheese (or Mexican Blend)

2 seeded and chopped ripe tomatoes

1 bunch chopped green onions

1 cup sliced black olives

Spread jalapeno bean dip evenly in bottom of serving dish. Mash avocado with lemon juice and spread over bean dip. Combine taco seasoning, sour cream and mayonnaise. Spread on top of avocado. Sprinkle with cheese. Arrange chopped tomatoes over cheese. Sprinkle with green onions. Top with chopped olives. Serve with favorite corn chips.

FOGGY JANUARY EVENING ~ BRANDIED BEAN and SAUSAGE CHOWDER

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them."

~ Frances Hodgson Burnett

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BRANDIED BEAN and SAUSAGE CHOWDER

2 pounds special bean soup mix (e.g. '16' bean assortment --- with large lima, navy, red kidney, baby lima, great northern, speckled lima, black, pinto, cranbery, pink, and black-eyes peas, green and yellow split peas, lentils, etc. )

3 pounds bulk Italian sausage (one plain, one hot or spicy and one fennel )

3 quarts organic chicken broth

1 large chopped Spanish onion

3 large chopped garlic cloves

1/2 cup chopped fresh parsley

1 large chopped green pepper

1 large chopped red pepper

1 pound peeled and diagonally sliced carrots

1 can (28-ounce) Italian style diced tomatoes

1 jar (32-ounce) sugar-free pasta sauce

1 Tbsp. brown sugar

1/4 cup chili powder

1 Tbsp. oregano

1 Tbsp. basil

1 tsp. marjoram

1 tsp. thyme

1 tsp. crushed rosemary

2 whole bay leaves

lots of cracked pepper

Lawrey's Seasoned pepper to taste

coarse salt to taste

juice of large lemon

1 heafty cup brandy

Wash and soak beans. Cover with cold water and soak 2 hours or overnight. Drain. In large pot, bring beans to boil in enough cold water to cover and simmer gently about 45 minutes, adding more water if necessary. While beans are cooking, saute sausage in large stockpot, breaking up large pieces. Cook until browned. If too lean, add a bit of olive oil. Drain off excess grease leaving a few scant Tbsp. Saute onion, garlic, and peppers. Carefully pour in chicken broth. Bring to boil. Add parsley, carrots, canned tomatoes, spaghetti sauce, brown sugar and seasonings. Reduce heat. Add drained beans and simmer one hour or until beans are tender. Stir in brandy before serving and adjust seasonings.

This hearty soup is great served with crusty sourdough or heavy multi-grained bread. (don't forget the sweet butter or, better yet, a dish of balsamic infused olive oil topped with crushed red pepper flakes.)