FOOTBALL DIP

From Tina Thompson of Lynchburg

INGREDIENTS:

	1 lb. hamburger
	1 lb. sausage
	1 large onion, chopped
	12-oz. jar picante sauce, medium
	1 can cream of mushroom soup
	2-lb. box Velveeta cheese, cubed

DIRECTIONS: Cook hamburger, sausage and onion together in a large skillet: drain and place in slow cooker. Add remaining ingredients and heat until cheese has melted. Serve with tortilla chips. 

BUFFALO CHICKEN DIP

From Debbie Day of Catlett

INGREDIENTS:

	1 (8-oz.) pkg. cream cheese, cubed
	1½ cups finely chopped cooked chicken
	½ cup blue cheese dressing
	½ cup buffalo wing sauce
	2 stalks celery, finely chopped

DIRECTIONS: Mix all ingredients in medium microwaveable bowl. Microwave on high for 5 minutes or until cream cheese is melted and mixture is heated through, stirring after 3 minutes. Serve hot with crackers or celery sticks.  Makes about 2½ cups or 20 servings, 2 T each. 

BLT DIP

From Toni Landram of Staunton

INGREDIENTS:

	1 lb. bacon, fried and crumbled
	1 cup chopped lettuce
	1 cup chopped tomato
	1 cup mayonnaise

DIRECTIONS: Mix all ingredients well. Serve with small triangles of toast or crackers. 

CHEESY PIZZA POTATOES

From Manjinder Dulai of Zuni

INGREDIENTS:

	1 (4.9-oz.) pkg. of Hungry Jack Au Gratin Potatoes
	2 cups boiling water
	2 T margarine/butter
	2⁄3 cup milk
	8 oz. pizza sauce
	1 cup shredded cheese
	Sliced olives, pineapple tidbits, and chopped green onions

DIRECTIONS: Pre-heat oven to 425°. Combine potato slices, sauce mix, boiling water, and margarine in ungreased 8-inch baking dish. Stir in milk. Bake for 20 minutes. Remove dish; stir gently. Pour pizza sauce over potatoes. Sprinkle with cheese; return to oven; bake for additional 10 minutes or until potatoes are tender. To thicken sauce, stand for 5 minutes. Top with olives, pineapple, and green onions. 

BARBECUED BEEF CUBES

From Lida Kramer of Fairfax

INGREDIENTS:

	3 lbs. cubed beef
	2 T fat
	8-oz. can tomato sauce
	½ cup ketchup
	½ cup water
	½ cup chopped celery
	2 T brown sugar
	2 T mustard
	1 T Worcestershire sauce
	1 medium onion, sliced

DIRECTIONS: Brown beef cubes slowly in fat and sprinkle with salt and pepper. Combine remaining ingredients and pour over beef. Cover and simmer over low heat until tender, about 2-21⁄2 hours. Remove cover during last 20 minutes and spoon off excess fat.  

CROCKPOT VENISON BARBECUE

From Allen Easterly of Stafford

INGREDIENTS:

	1 lb. venison stew meat
	8 oz. tomato sauce
	½ cup ketchup
	2 T vinegar
	1 t Worcestershire sauce
	½ t salt
	½ t paprika
	½ t chili powder

DIRECTIONS: Cook meat in Crockpot with enough water to cover until very done. Remove meat from pot and shred in small pieces. In saucepan mix remaining ingredients and 1⁄2 cup stock from meat. Boil sauce for 5 minutes. Add shredded meat to boil sauce; cook for 10 more minutes. Serve on toasted or warmed hamburger buns. Makes 4 servings. 

WHITE CHILI

From Nancy Howard of Brookneal

INGREDIENTS:

	5 cups chopped cooked chicken
	3 (15-oz.) cans Great Northern beans, drained
	32-oz. box chicken broth
	16-oz. jar mild salsa
	8-oz. pkg. Monterey Jack cheese with peppers, cubed
	2 t ground cumin

DIRECTIONS: In a 6-quart slow cooker combine all the ingredients. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low and simmer for 2 hours, stirring occasionally.  Garnish with cheddar cheese, sour cream, and jalapenos if desired. Serve with corn chips.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: [email protected] or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.