Getting ready for the Super Bowl party here at home.

This first recipe is the chips and dip all in one, plus the carrots are good for your eyesight, and the parsley has vitamin C. I'm not going to make very many of them, just want to try them.

Chip Cheese Balls
3 ounce package cream cheese
1/2 cup grated raw carrot
1/2 cup finely crushed potato chips
Chopped parsley

Soften cream cheese and mix with the carrot and potato chips. Shape into balls about an inch in diameter. Roll in parsley. Chill and serve.

Greek Style Sausage Appetizer

Marinate chunks of Hillshire Farm sausage (I'm going to use Kielbasa) in the juice of 1 lemon and 1 teaspoon crushed oregano for at least 30 minutes. Bake, covered, at 350 degrees for 30 minutes or microwave, covered for 6 to 8 minutes, stirring once. Serve on toothpicks.


This last recipe from the Sacramento California area sounds like a version of pico de gallo, that dry version of salsa, but toned down some because it has the milder green chiles instead of jalapenos.

Chili Riolos Dip
1 small can chopped black olives
3 large tomatoes, chopped
3 green onions, chopped
1 can chopped green chiles
3 tablespoons olive oil (or salad oil)
1 1/2 tablespoons white vinegar
1 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients and refrigerate at least 6 hours to let the flavors blend before serving. Serve with tortilla or corn chips, or as salsa for Mexican food.

I make my own lower fat corn chips by cutting flour tortillas into eighths and baking them in a hot oven. I've also cut up flour tortillas and microwaved them until they are crisp, turning frequently so they don't burn.