top-rated menu: March Madness

Southern Living, Mar 2005 by Nicholson, Kate, Strautman, Amy, Slaughter, Rudie

As the NCAA basketball tournaments heat up, score points with these winning, easy-does-it recipes.

I love college sports, and the fastpaced game of round ball is certainly no exception. To start the championship season, look no further than these recipes to feed family and friends as they cheer their favorite teams. KATE NICHOLSON

BUFFALO WINGS

MAKES 10 TO 12 APPETIZER SERVINGS

PREP: 35 MIN.; BAKE: 1 HR., 5 MIN.

You can bake both pans of wings at the same time. Just switch rack levels and turn pans halfway through the baking times. To make the wings spicier, add more hot sauce here or at the table.

6 pounds chicken wings*

4 (0.7-ounce) envelopes Italian salad dressing mix, divided

1 cup butter, melted

1 to 1 � cups hot sauce

� cup lemon juice

1 teaspoon dried basil

Ranch dressing

CUT off wingtips, and discard; cut chicken wings in half at joint, if desired. Place 1 package Italian salad dressing mix in a large zip-top plastic bag; add half of wings, and shake to coat. Arrange coated wings in a single layer on a lightly greased rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Repeat procedure with 1 package Italian salad dressing mix, remaining half of wings, and another jelly-roll pan.

BAKE at 425� for 35 minutes or until browned. Remove pans from oven, and reduce heat to 350�.

STIR together remaining 2 packages Italian salad dressing mix, butter, and next 3 ingredients in a large bowl; add wings, and toss until evenly coated. Return wings to racks in pans, and bake at 350� for 30 more minutes. Serve with Ranch dressing.

AMY STRAUTMAN

TUCSON, ARIZONA

*2 (3-pound) packages frozen party-style chicken wings, thawed, may be substituted.

SLOW-COOKER BARBECUE BEEF SANDWICHES

MAKES 12 SERVINGS

PREP: 15 MIN., COOK: 7 HRS.

Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to 1 month.

1 (3 �-pound) eye-of-round roast, cut in half vertically

2 teaspoons salt, divided

2 garlic cloves, pressed

1 (10-ounce) can condensed beef broth

1 cup ketchup

� cup firmly packed brown sugar

� cup lemon juice

3 tablespoons steak sauce

1 teaspoon coarse ground pepper

1 teaspoon Worcestershire sauce

12 Kaiser rolls or sandwich buns

Dill pickle slices

SPRINKLE beef evenly with 1 teaspoon salt.

STIR together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 �-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.

COVER and cook on HIGH 7 hours.

SHRED beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.

CHILE-CHEESE LOGS

MAKES 12 APPETIZERSERVINGS

PREP: 25 MIN., CHIEE: 2 HRS.

Make this zesty appetizer up to 3 days ahead.

2 (8-ounce) packages light cream cheese, softened

1 cup (4 ounces) shredded Cheddar cheese

3 green onions, finely chopped

3 canned chipotle peppers in adobo sauce

1 teaspoon adobo sauce from can

� teaspoon Creole seasoning

� teaspoon ground cumin

� teaspoon chili powder

�teaspoon Worcestershire sauce

1/8 teaspoon hot sauce

� cup chopped pecans, toasted

1/3 cup chopped fresh cilantro

Assorted crackers

PROCESS first 10 ingredients in a food processor until smooth, stopping to scrape down sides. Divide cheese mixture into 2 equal portions; shape each portion into an 8-inch log.

COMBINE pecans and cilantro. Roll cheese logs evenly in pecan mixture; wrap in plastic wrap. Cover and chill at least 2 hours. Serve with assorted crackers.

RUDIF, SLAUGHTER

VIENNA1VIRGINIA