Sunday, October 5, 2014

Saturday, October 4, 2014

UCLA v Utah

The tailgate was great...the game...not so much...

Appetizers - Penny & Tim

Spiced Nuts
Serves: Yields 5 cups
Ingredients:
4 cups mixed raw nuts such as almonds, cashews, pecans and walnuts
¾ cup granulated sugar
1 tablespoon kosher salt
1 tablespoon chile powder
2 teaspoons cinnamon powder
½ teaspoon all-spice powder
2 teaspoons cayenne pepper
1 large egg white

Procedures:
This spiced nut mixture is addictive with its combination of sweet and spice. You may choose to reduce the amount of heat from the spices, especially the cayenne pepper, by adding a smaller quantity. You may also choose to use one or two more types of raw nuts depending on your personal preference. 


Preheat an oven to 300 degrees and position an oven rack in the center. Line a rimmed baking sheet with silpat or parchment paper. 

In a small bowl, combine the sugar with salt and all the spices. 

In a large bowl, use a whisk to whip the egg whites until it increases in volume, is frothy and all liquid from the egg has been aerated. Add the mixed raw nuts and spiced sugar mixture and toss until well combined. 

Spread the nut mixture evenly onto the prepared baking sheet and transfer to the oven to bake, stirring with a wooden spoon half way through the cooking process, until the nuts are lightly browned, about 40 minutes. 

Remove the cooked nuts from the oven and leave to cool on the baking sheet, stirring occasionally until cooled.

Beer Balls - From June Kubly


2 lbs ground chuck or beef1 chopped onion1 T. Worcestershire sauce


Mix the above and form balls. 
Brown and put in 9x13 baking dish
Pour over balls, 1 bottle beer, 1 small bottle catsup, 2 T. pickle relish, salt and pepper.
Cover and bake at 300 degrees for 3 hrs until sauce thickens.

Reuben Dip

Servings: 4
Prep Time: 10 min
ingredients
            1/2   pound   diced corned beef

            1    8 ounce package  cream cheese, softened

            1    cup   shredded Swiss cheese

            1    cup   sauerkraut, drained well

            1/2   cup   sour cream

            1    tablespoon   ketchup

            2    teaspoons   spicy brown mustard

                Rye crackers or rye bread

Heat oven to 350 F. Grease a 1-quart casserole dish.

In a medium-size bowl, mix corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into the prepared casserole dish.

Bake at 350 F for 30 minutes, until hot and bubbly. Serve warm with rye crackers or bread.



















Main Dish - Eric & Gail

INSIDE-OUT SHEPHERDS PIE (Paula Deen)
2 lbs ground chuck
2 tbl A-1 Steak Sauce
1 tsp salt
1 tsp ground pepper
1 8oz package fresh, sliced mushrooms
1 onion, thinly sliced
1 tbl bottled minced garlic
1 ½ c beef broth
1 package brown gravy mix
½ tsp dried thyme
6 slices frozen garlic Texas toast, cooked according to package directions
Mashed Potatoes and Peas

1. In a medium bowl, stir together ground chuck and next three ingredients. Divide mixture into six portions and shape into patties.

2. In a large skillet, cook patties over medium-high heat for 5-6 minutes per side until browned. Remove from skillet, and set aside. Pour off drippings, reserving a small amount in pan.

3. Add mushrooms, onion, and garlic to skillet; cook, stirring occasionally over medium heat for 5 minutes or until just tender. Stir in broth, gravy mix, and thyme. Return patties to skillet and bring to a boil. Reduce heat and simmer for 10 minutes or until gravy is thickened. Top each sliced of Texas toast with Mashed Potatoes and Peas, patty, and onion/mushroom gravy mixture. Serve immediately.

MASHED POTATOES AND PEAS
1 24 oz. package frozen steam and mashed potatoes, heated according to package directions (we made homemade mashed potatoes, instead)
½ cup milk
½ cup sour cream
2 tbl butter
1 cup frozen peas, cooked according to package directions
½ cup shredded Parmesan cheese
1 tsp salt

In a large bowl, combine potatoes and next three ingredients; mash to desired consistency. Stir in peas, chees, and salt. Use immediately.


CANDY’S CORN CASSEROLE
Large bag frozen corn
1 or 2 red peppers
1 can chopped jalapeno green peppers
1 pck cream cheese (room temperature)
½ cup melted butter
½ cup milk
Crumbled tortilla chips to taste

Pour bag of frozen corn into baking dish. Mix with red peppers and chopped jalapeno peppers. In a separate bowl, mix cream cheese, butter and milk. Pour into corn mixture and mix until corn is coated. Top with crumbled tortilla chips. Bake at 350 degrees for up to 45 minutes or until cooked through and lightly browned on top.


CHOPPED SALAD WITH BUTTERMILK-DIJON DRESSING (Paula Deen)
Dressing
1 cup buttermilk
¼ cup mayonnaise
2 tbl white wine vinegar
2 tbl Dijon mustard
1 tbl chopped fresh tarragon
1 tbl chopped fresh parsley
½ tsp ground black pepper

Salad
1 head iceberg lettuce, chopped
1 head radicchio, chopped
1 bunch green onions, chopped
1 English cucumber, chopped
½ red onion, thinly sliced
1 8 oz. package Monterey Jack cheese, cut into small cubes
1 6 oz. bag fresh spinach, stemmed and chopped
2 cups chopped celery
2 cups matchstick carrots

In a small bowl whisk together buttermilk and remaining dressing ingredients. Cover and refrigerate.

In a large serving bowl, toss together lettuce and all remaining salad ingredients. Add buttermilk mixture, tossing gently to coat. Serve immediately.























Dessert - Paul & Barb

Polygamist Pecan Pie
 Prep: 5 min.
Preheat oven 350
Bake 60-70 minutes
Servings: 8

1 cup karo Light Corn Syrup
3 eggs
1 cup sugar
2 T butter melted
2t. vinilla extract
1 unbaked 9-inch deep dish pie crust

Stir the first 5 ingredients thoroughly using a spoon.  Mix in pecans.
Pour into pie curst.
Bake on center rack of oven for 60 to 70 minutes.  Cool for 2horus
Store pie in refrigerator
Tips: Pie is done when center reaches 200 degrees.  Tap center surface of pie lightly; it should spring back when done.  For easy cleanup, spray pie pan with cooking spray.  If pie crust is over browning, cover edges with foil.

Disappointing UCLA Loss to Utah 30 - 28

If there ever was an opportunity to be distracted from the moment, this was it.
UCLA watched its next opponent, then-No. 2 Oregon, lose to Arizona Thursday. Then, as the Bruins waited for their 7:30 p.m. kickoff Saturday at the Rose Bowl, they saw three other top-six teams tumble. The College Football Playoff picture appeared open as ever for UCLA, who entered Saturday ranked No. 8.

But before any of that became relevant, UCLA (4-1, 1-1 Pac-12) had to first take care of Utah (4-1, 1-1). And therein lay the problem for the Bruins.
Junior kicker Ka’imi Fairbairn missed a last-second field goal, and UCLA lost its golden chance and the game 30-28.

“You know, a lot of people were quiet,” said redshirt junior quarterback Brett Hundley of the atmosphere in the locker room following the loss. “A lot of people were quiet cause we knew we missed a big opportunity for us.”

More than just the blown shot at a top-five ranking, UCLA twice was unable to convert on its would-be game-winning field goal, the missed kicks a microcosm of the missed opportunity.
After Fairbairn’s first attempt from 55 yards out with four seconds left sputtered well short, the Bruins were bailed out with a running into the kicker call, a breath of new hope. But five yards closer didn’t change the outcome, as Fairbairn’s mulligan fell wide right.

“It’s all phases, it’s not one play,” Mora said. “Unfortunately it came down to that one play but there were a lot of plays that led up to that play that we needed to make.”
The most glaring plays on the stat sheet were the 10 sacks UCLA surrendered, forcing the offense into a disjointed and ineffective rhythm. But as with the loss, Mora didn’t have enough fingers to point at the culprits of the sack issue.

“Sacks are a component of all 11,” Mora said. “Sometimes it’s the rush, sometimes you get beat, sometimes the quarterback holds it too long, sometimes guys don’t get open, so when we look back on that I think we’ll se it’s a function of all of those things.”

Defensively, UCLA looked poised to have its best game of the season after Utah’s first four drives, allowing the Utes to gain just 16 yards and giving up no first downs.  But Utah countered with a quarterback change, swapping junior Travis Wilson for the more nimble junior Kendal Thompson. UCLA didn’t have an answer.  On his first drive, Thompson quickly picked up the Utes’ first 1st down, then followed with a 42-yard touchdown pass to put Utah up 14-0. Thompson finished with 95 yards passing, but did most of his damage on the ground, where he ran for another 83 yards and escaped several would-be sacks.
Coach Jim Mora admitted he didn’t expect Thompson to play as much as he did, and the Bruins’ inability to stop him reflected that as UCLA struggled all night in edge containment on Thompson’s runs.

“It’s one of those things when you got a mobile quarterback that you’re obviously trying to hold the edges versus pass, but in the run game you have a tendency to open up some seams,” said defensive coordinator Jeff Ulbrich.

Trailing 24-14 in the fourth quarter, UCLA finally showed a glimpse of the same dominant offense that stomped on ASU last week, as Hundley connected with junior wide receiver Devin Fuller for a 93-yard touchdown pass.  A few minutes later, UCLA responded to a Utah field goal with a 40-yard touchdown catch by redshirt freshman wide receiver Eldridge Massington to take a 28-27 lead, the Bruins’ first of the night.  But when it came time to step up and deliver the finishing blow on defense, UCLA failed to capitalize.

For nine straight plays, Utah ran the ball. And for nine straight plays UCLA knew what was coming. But the Bruins couldn’t stop the Utes.  Utah drove the ball 63 yards with ease, forcing UCLA to burn all of its timeouts before kicking a 29-yard field goal.
The Bruins were left with 34 seconds to finally grab hold of the lottery ticket the crazy day of college football handed them.  In the end, UCLA became just another member of the statistic – one of five top-eight teams to lose.


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