Try these fabulous game day recipes wearing the New Haute Hostess Collegiate Collection!
SPINACH SARAH
4 packages (10oz. each) frozen chopped spinach
1 cup spinach liquid
2 teaspoons Worcestershire sauce
10 tablespoons butter
2 cans Rotel tomatoes without the juice
5 tablespoons flour
1 cup finely chopped onion
1 cup evaporated milk
1 teaspoon black pepper
16 ounces Velveeta cheese, cut into cubes
1. Cook spinach according to package directions.
2. Drain and reserve liquid. Melt butter in saucepan over low heat.
3. Add flour, stirring until blended and smooth; do not brown.
4. Add reserved spinach liquid, stirring constantly. Cook until smooth and thickened.
5. Add remaining ingredients. Stir until cheese melts. Serve immediately.
Serves 12.
HH Tip:
I serve Spinach Sarah with Frito Lay's Scoops!
Yeehaw!
RAZORBACK BLOODY MARY'S
1 (32 ounce) bottle of Diane’s Bloody Mary Jalapeno Mix
1 tablespoon horseradish
1 dash of Tabasco sauce
7 dashes of Worcestershire sauce
2 twists form the salt mill
1 teaspoon of celery salt
1 lemon (do not use lemon juice substitute)
8 ounces Grey Goose Vodka
Fresh celery stalks with leaves
8 ounces Grey Goose Vodka
Fresh celery stalks with leaves
1. Combine Diane’s Bloody Mary Jalapeno Mix, horseradish, Tabasco sauce, Worcestershire sauce, salt, and lemon juice in a large pitcher and stir well.
2. Fill each glass with ice, Bloody Mary mixture (1/2 way up glass), and 1 ounce of Grey Goose Vodka.
3. Garnish with a celery stalk or a wedge of lemon, if you prefer.
Serves 6.
HH Tip:
I love to moisten the rim of my glass with a lemon wedge and dip the rim in celery salt for a new twist on a classic drink. Looks festive and tastes great! Plop in a large stuffed green olive to finish!
TORTILLA SPIRALS
4 OUNCES MILD GOAT CHEESE
1 CLOVE GARLIC, MINCED
1 4 OZ CAN GREEN CHILES
4 SUN DRIED TOMATOES, PACKED IN OIL, DRAINED
1/3 CUP PITTED BLACK OLIVES, MINCED
4 OUNCES SHREDDED MONTEREY JACK CHEESE
3 TABLESPOONS CHILI POWDER
DASH OF CAYENNE PEPPER
SPRINKLE OF CAYENNE SALT
12 LARGE FLOUR TORTILLAS
1. Whip the cream cheese and goat cheese together in a large bowl until smooth.
2. Beat in all the remaining ingredients, except the tortillas, and the oil from the sun dried tomatoes.
3. Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture.
4. Top with a second tortilla and spread in the same fashion with the cheese mixture.
5. Roll up 2 tortillas tightly like a jellyroll and wrap in plastic wrap.
6. Take out of the refrigerator and slice each roll up into 1 inch slices and arrange on a pretty platter.
xx Haute Hostess
