Barbecue Blitz Dip

Ingredients:
2 tablespoons grated onion
2 teaspoons margarine
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/2 cup honey
1 teaspoon vinegar

Directions:
Microwave onions and margarine on high for one minute or until tender.

Stir in remaining ingredients; cover with waxed paper. Microwave on medium for 2 to 3 minutes until thoroughly heated.

Pre-Game Hors D'Oeuvres

Ingredients:
1 pkg. lean thin sliced lunch meat
3 oz. softened cream cheese
1 teaspoon Dijon mustard

Directions:
In small bowl, stir together cream cheese and mustard. Spread meat lightly with mixture, roll up. Cut into 1-inch pieces.

Quarterback Scramble

Ingredients:
1 lb. pork sausage
2 cups seasoned bread crumbs
1/2 lb. grated mozzarella cheese
6 eggs
1 1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg

Directions:
Grease a 10-inch deep-dish pie plate or a 9-inch square pie pan. In skillet, brown and crumble sausage, drain and set aside. Spread bread crumbs over bottom of dish, top with sausage and grated cheese. Beat together remaining ingredients and pour over cheese and sausage. Bake at 350 F for 45 minutes, until lightly browned. Let stand 10 minutes before cutting.

Starting Line Up Soup

Ingredients:
8 oz. box of beef Rice-A-Roni
2 tablespoons oil
1 medium onion
1 clove garlic
16 oz. can tomatoes, drained and chopped
2 cups water

Directions:
Saute rice/vermicelli, onion and garlic in hot oil until golden brown; stir constantly. Stir in tomatoes, water and seasoning packet. Simmer gently, covered, until rice is tender, about 20 minutes.

Touchdown Burritos

Ingredients:
1 cup canned chili with beans
4 flour tortillas (7 inch)
1 cup shredded Colby-Jack cheese
Salsa

Directions:
Spread 1/4 cup chili down the center of the tortilla. Place 1/4 cup of cheese on the top of chili. Fold sides of tortilla toward the center, over cheese, and roll up. Place seam-side down on microwave safe plate. Cook on high 45 seconds to 1 minute, until hot. Allow to sit for 2 minutes. Serve with salsa.