January 26, 2001

Fire Up Super Sunday with Unbeatable Food for Hungry Fans

Game day is approaching and an estimated 43 million fans will be mesmerized by the television. Groups of people will huddle with friends and family to cheer their teams on to victory. To make the day a success, create a menu of easy recipes that are a snap to put together so you can cheer along with your guests!

Begin with an appetite-satisfying snack mix of mixed nuts and zesty seasonings; nuts are nutritious and will take the edge off your guests' appetites until the halftime feasting begins.

Clockwise from left: Chateaubriand Western-Style, Fiesta Mix, Peanut Thai Noodle Salad and Steakhouse Butter-Topped Strip Steak

Score major points by serving one of these tasty beef dishes during halftime. The convenient Chateaubriand roast can be easily prepared in the oven or on the grill and then sliced for mouthwatering sandwiches. Grilling outdoors in the winter, even in northern climates, keeps kitchen cleanup to a minimum. Hearty steaks with a flavorful steak sauce-based topping are a great choice for this celebratory day.

Round out the menu with the easy, prepare-ahead noodle salad; the many herbs and spices in the steak sauce are the secret to this Thai-inspired dish.

Sweet victory is sure to follow with the nutty crunch of the peanut squares-a guaranteed winner as the clock runs down to the final anxious moments.

The goal is for everyone to relax and enjoy the game. In the last quarter, you'll score the final touchdown by having these great recipes from the steak experts in your game plan.


Winter Grilling

Include Another American Pastime by Grilling Outdoors on the Big Day


Fiesta Mix

Makes 6 cups

2 tablespoons margarine or butter, melted
1/2 to 1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper, optional
2 cups plain popcorn
2 cups cheese-flavored snack crackers
2 cups Planters Mixed Nuts
1 1/2 cups seedless raisins

1. Blend margarine or butter, chili powder, cumin, garlic powder and red pepper; set aside.

2. Mix popcorn, cheese crackers and mixed nuts; toss with margarine mixture until well coated.

3. Place on baking sheet and bake at 350ºF for 8 to 10 minutes, stirring halfway through. Stir in raisins; cool completely. Store in an airtight container.


Peanut Thai Noodle Salad

Makes 8 servings

1/2 cup A.1. Bold & Spicy or Original Steak Sauce
3/4 cup Planters Cocktail Peanuts, coarsely chopped, divided
1/2 cup water
1 clove garlic
8 ounces dry fusilli pasta
2 carrots, cut into matchstick strips (about 1 cup)
1 cup snow peas, cut into matchstick strips
1 small red bell pepper, cut into matchstick strips (about 1 cup)

1. Blend steak sauce, 1/2 cup peanuts, water and garlic in electric blender until smooth; reserve peanut sauce.

2. Cook pasta, according to package directions, adding carrots, snow peas and pepper strips to boiling water during the last 3 minutes of cooking time. Drain pasta and vegetables.

3. Reserve 1/3 cup prepared peanut sauce; toss pasta with remaining peanut sauce. Refrigerate until 30 minutes before serving time.

4. Let pasta salad come to room temperature. Toss with reserved peanut sauce and remaining peanuts.


T-Bone Steaks With Bacon-Mushroom Sauce

Makes 4 servings

5 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
3 cups sliced mushrooms (about 8 ounces)
3/4 cup A.1. Steak Sauce
1/4 cup sherry cooking wine or water
1 teaspoon packed brown sugar
2 Omaha Steaks T-Bone Steaks

1. Cook bacon in skillet over medium-high heat until crisp. Remove bacon; pour off all but 2 tablespoons drippings.

2. Cook and stir mushrooms in reserved drippings in same skillet 5 minutes or until tender.

3. Stir in steak sauce, sherry or water, brown sugar and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep warm.

4. Grill or broil steaks 7 to 9 minutes on each side or until desired doneness. Serve with warm mushroom sauce.

NOTE: Bacon-Mushroom Sauce may be prepared one day ahead and refrigerated. Reheat over low heat while steaks are grilling.


Chateaubriand Western-Style

Makes 8 servings

1 cup barbecue sauce
3 to 4 cloves garlic, minced
1 tablespoon finely chopped shallots
1 teaspoon honey
1 (4-pound) Omaha Steaks Chateaubriand, thawed
French baguettes or crusty rolls

1. Blend barbecue sauce, garlic, shallots and honey in small bowl.

2. Place chateaubriand on a 15 x 10 x 1-inch baking sheet lined with foil. Brush generously with sauce.

3. Bake at 425ºF for 30 minutes; brush with remaining sauce. Bake for 10 to 20 minutes more until desired doneness. (For medium-rare, remove meat from oven when meat reaches an internal temperature of 130ºF on meat thermometer.)

4. Let meat rest 10 minutes, loosely covered. Slice thinly and serve warm or at room temperature on baguette or rolls.

To Grill: Place roast on grill and cook on high heat, turning every 4 to 6 minutes or until seared on all sides. Reduce heat to medium. Brush meat with sauce and grill for 20 to 30 minutes more or until desired doneness, turning and brushing with remaining sauce every 10 minutes.

NOTE: Chateaubriand is also perfect made a day in advance. Refrigerate meat overnight; remove from refrigerator about one hour before serving. Slice thinly and serve with bread or rolls.


Steakhouse Butter-Topped Strip Steak

Makes 8 servings

1/2 cup butter, softened
1/2 cup A.1. Steak Sauce, divided
1 teaspoon chili powder
8 Omaha Steaks Boneless Strip Sirloins, thawed
Additional A.1. Steak Sauce, optional

1. Beat butter with electric mixer until creamy; blend in 3 tablespoons steak sauce and chili powder.

2. Shape butter into 4-inch log on plastic wrap or waxed paper; wrap and chill until firm.

3. Brush steaks with additional steak sauce; grill or broil steaks 6 to 8 minutes on each side or until desired doneness.

4. While steak grills, cut butter into 1/2-inch slices. Serve steak topped with one slice steakhouse butter.

NOTE: Steakhouse butter may be prepared ahead and refrigerated, well wrapped, for up to 2 weeks.


Chocolate Chip Peanut Squares

Makes 16 squares

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup margarine or butter
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup Planters Cocktail Peanuts, chopped

1. Combine flour and baking soda; set aside.

2. Blend margarine or butter and sugar in large bowl, with electric mixer at medium speed, until creamy. Add egg and vanilla, blending until smooth.

3. Gradually blend in flour mixture; stir in chocolate chips and peanuts. Spread mixture into lightly greased 8 x 8 x 2-inch baking pan.

4. Bake at 350ºF for 25 to 30 minutes or until done. Cool completely in pan on wire rack. Cut into squares to serve. Store in airtight container.

For more great recipes and information, please visit

www.a1steaksauce.com and www.planters.com

For a free Goodlife Guide and Cookbook filled with delicious recipes from Omaha Steaks, call 1-800-228-9055 or visit www.omahasteaks.com

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