All-star tailgates: big on flavor - and tradition - recipes - includes related article on college football - Tailgate Traditions

Sunset, Sept, 1993 by Christine Weber Hale, Bill Crosby, Peter Fish

"Whip Them Cats" Salsa

Remove seeds from jalapeno and serrano chilies if you want to tone down the fire.

1 can (28 oz.) ready-cut tomatoes

8 fresh medium-size (about 7 oz. total) green jalapeno chilies, stemmed

4 fresh large (about 1 oz. total) serrano chilies, stemmed

2 cloves garlic, minced or pressed

1 small (about 6-oz.) onion, chopped

1 can (4 oz.) diced green chilies

2 tablespoons minced fresh or 2 teaspoons dried oregano leaves

Salt

Drain tomato juices into a blender; whirl with jalapenos, serranos, and garlic until smooth. Pour tomatoes into a 4- to 5-quart pan; add pureed chili mixture, onion, canned chilies, and oregano. Bring to a boil over high heat. Boil rapidly, uncovered, until reduced to 4 cups, 8 to 10 minutes; stir often. Let cool; if making ahead, cover airtight and chill up to 5 days. Season to taste with salt. Makes 4 cups.

Per 1/4 cup: 20 cal. (5 percent from fat); 0.8 g protein; 0.1 g fat (0 g sat.); 4.7 g carbo.; 265 mg sodium; 0 mg chol.

Chili-Cheese Triangles

1 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon chili powder

1/4 cup (1/8 lb.) butter or margarine, melted

1/4 cup milk

1 large egg

1 1/2 cups (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/4 cup finely chopped green onion

In a bowl, mix flour, cornmeal, and chili powder. Add butter, milk, and egg; stir just until moistened. Press mixture in an even layer in a buttered 9-inch square pan. Bake in a 350 |degrees~ oven until cornmeal mixture is lightly browned at edges and begins to pull from sides of pan, about 25 minutes.

Mix cheese, chilies, and green onion; spread over hot cornmeal bread. Bake until cheese melts, 15 to 20 minutes longer. Serve warm or cool. Cut into 6 equal rectangles, then cut each piece diagonally across to make triangles. If making ahead, cool, wrap airtight, and store at room temperature up to 6 hours. Makes 12.

Per piece: 167 cal. (53 percent from fat); 5.9 g protein; 9.8 g fat (5.9 g sat.); 14 g carbo.; 199 mg sodium; 45 mg chol.

Sun Devil Squares

3 cups pecan halves

Cookie crust (recipe follows)

6 large eggs

2 cups firmly packed brown sugar

1 tablespoon grated orange peel

1 tablespoon vanilla

Place pecans in a 9- to 10-inch pie pan. Bake in a 325 |degrees~ oven until nuts are golden brown, 20 to 25 minutes. Sprinkle nuts evenly over cookie crust.

In a bowl, beat to blend eggs, sugar, orange peel, and vanilla. Pour over pecans.

Bake on the lowest rack of a 325 |degrees~ oven until filling jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool; if making ahead, cover airtight and chill up to 1 day. Cut into 48 squares.

Per piece: 122 cal. (53 percent from fat); 1.9 g protein; 7.2 g fat (1.8 g sat.); 13 g carbo.; 32 mg sodium; 36 mg chol.

Cookie crust. Beat 1/2 cup (1/4 lb.) butter or margarine, at room temperature, with 1/3 cup sugar and 1 large egg until well mixed. Stir in 1 1/2 cups all-purpose flour. Press dough evenly over bottom and 1/2 inch up sides of a 9- by 13-inch pan. Bake in a 325 |degrees~ oven until pale golden, 20 to 25 minutes. Use warm or cool.