THE ELECTRIC KITCHEN
Football season is made for potlucks
There's something about a group of people getting together to watch a football game that stirs cravings for ono potluck cuisine. Whether you're tailgating at the stadium or gathering around the television, it's an excuse for good food to be shared with family and friends.
This chop-chop salad is a sure crowd-pleaser -- even folks who say they hate salad end up having seconds and thirds. And who can resist nachos? You can leave out the meat for your non-meat-eating friends and it will still be tasty. Portuguese Bean Soup is local-style comfort, served in a bowl -- and our recipe is a longtime favorite. If you're watching your diet, reduce the fat and cholesterol content by skimming the fat from the surface after boiling the sausage and ham hock, and before adding the vegetables.
Chop Chop Salad
2 heads Romaine lettuce, finely shredded
1 can (16 ounces) corn, drained
1 can (6 ounces) black olives, drained and sliced
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
3 tomatoes, chopped
1 red onion, finely sliced (optional)
1/2 bunch fresh basil, thinly sliced (optional)
15 slices reduced-fat salami, very thinly sliced (optional)
1/2 cup crushed tortilla chips
1/2 cup reduced-fat ranch dressing
Layer ingredients -- except chips and dressing -- in large bowl.
Just before serving, top with chips, drizzle dressing over top and toss. Serves 12.
Approximate nutritional analysis, per serving (not including salami): 280 calories, 12 g total fat, 1 g saturated fat, 10 mg cholesterol, 1,000 mg sodium, 38 g carbohydrate, 9 g fiber, 6 g sugar, 8 g protein.
1 pound lean ground beef or poultry
1 large onion, chopped
Few drops hot pepper sauce
1 can (1 pound) refried beans
1 can (4 ounces) diced green chilies, drained
3 cups shredded jack cheese
1 bottle (8 ounces) taco sauce
1/4 cup chopped green onions
1 cup sliced black olives
1 cup avocado dip
1 cup sour cream
1/4 cup chopped cilantro
1 pound tortilla chips
Preheat oven to 400 degrees.
In a skillet, brown meat well. Add onion and sauté lightly. Stir in hot pepper sauce.
Spread beans in shallow 14-by-10-inch oval ovenproof dish. Top with meat mixture; sprinkle with chilies and cheese. Drizzle with taco sauce. Bake, uncovered, 20 to 30 minutes (or microwave at medium-high power 10 to 15 minutes, or until hot throughout).
Top with green onions, olives, avocado dip, sour cream and Chinese parsley. Place chips around edges. Serve immediately. Serves 12.
Approximate nutritional analysis, per serving: 500 calories, 29 g total fat, 13 g saturated fat, 60 mg cholesterol, 900 mg sodium, 37 g carbohydrate, 5 g fiber, 3 g sugar, 21 g protein.
Portuguese Bean Soup
2 pounds Portuguese sausage, cut into 1/4-inch pieces
1 pound ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
3 potatoes, diced
1 small cabbage, chopped
1 can (8 ounces) tomato sauce
2 cans (15 ounce size) red kidney beans, including liquid
Put sausage, ham hock and onion into large pot; add water. Cover and cook on low heat 1 hour.
Remove meat from ham hock. Return meat to soup and add carrots, potatoes, cabbage and tomato sauce; cover and continue cooking 1-1/2 hours, stirring occasionally.
Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Serves 12.
Approximate nutritional analysis, per serving: 500 calories, 28 g total fat, 2 g saturated fat, 25 mg cholesterol, 1,250 mg sodium, 37 g carbohydrate, 7 g fiber, 6 g sugar, 24 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com