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It’s hard to believe that it’s already been five years of me doing this column.

I only remember this because I know I started on a March Madness column for the basketball postseason, and lo and behold, it’s upon us again!

I still think fondly of Alice Nelson and all her visits we used to get here at the office and how much I enjoyed chatting with her! I spoke with her not so long ago about all sorts of stuff, and I will have to pay her a visit  soon! If you’re reading this Alice, clear your schedule! I’m coming to talk your ear off and give you some gruff!

Happy five years of official retirement Alice, we miss you every week!

On to the March Madness extravaganza! 

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The first official game of the tournament (I don’t count the First Four) is at 11:15 a.m. on Thursday, March 20. If you plan on having your first Bloody Mary during that game, you better have a hearty breakfast.

It’s only fitting that to start the day, we use corned beef since March Madness starts  around St. Patrick’s Day this year! This is perfect with leftover corned beef.

CORNED BEEF 

HASH AND EGGS

1 package (32 oz.) frozen cubed hash browns

1-1/2 c. chopped onion

1/2 c. canola oil

4 to 5 c. chopped cooked corned beef

1/2 tsp. salt

8 large eggs

Salt and pepper to taste

2 tbsp. minced fresh parsley

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Make 8 wells in the pile of hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325 degrees for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Serves 4-6.

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SLOW COOKER 

SPINACH & 

ARTICHOKE DIP

3 Tbsp. salted butter

4 garlic cloves, chopped

1 (5-ounce) bag baby spinach

2 (14-ounce) cans quartered artichoke hearts, rinsed and drained

1 (8-ounce) package cream cheese, at room temperature

1 cup sour cream or full-fat Greek yogurt

3/4 cup grated pepper jack cheese (about 3 ounces)

1/2 cup crumbled feta (about 2 ounces)

1/2 cup grated parmesan cheese (about 2 ounces)

1/3 cup milk

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

Warm pita wedges, tortilla chips, or crackers, for serving

In a medium skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high and add the spinach. Cook, stirring occasionally, until the spinach wilts and cooks down, about 1 minute. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice from the spinach back into the skillet. Set the spinach aside.

Add the artichokes to the liquid in the skillet and cook over medium-high heat until the liquid is cooked off and the artichokes start to get a little color, 7 to 8 minutes. Remove from the heat. Let cool slightly, then coarsely chop.

In a 6-quart slow cooker, stir together the spinach, artichokes, cream cheese, sour cream, pepper jack, feta, parmesan, milk, salt, black pepper, and cayenne pepper. Cover and cook on low, stirring occasionally, until the dip is warmed through and thickened, and the cheese is melted, about 2 hours. Give it a good stir before serving in the slow cooker or transferring to a serving bowl. Serve with warm pita wedges, tortilla chips, or crackers.

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CROCK POT 

BUFFALO 

CHICKEN DIP

4 cups shredded, cooked chicken (about 1 large rotisserie chicken)

8 oz. shredded sharp cheddar cheese

8 oz. shredded pepper jack cheese

2 (8-oz.) packages cream cheese, softened

1 cup buffalo sauce, plus more for topping

2/3 cup ranch dressing

2/3 cup blue cheese crumbles, plus more for topping

Chopped chives, for topping

Carrots, celery sticks, and tortilla chips, to serve

In a 6-quart slow-cooker, stir together the chicken, cheddar cheese, pepper jack cheese, cream cheese, buffalo sauce, ranch dressing, and blue cheese. Cover and cook on low for 2 to 4 hours, stirring occasionally. 

To serve, garnish the dip with blue cheese crumbles, buffalo sauce, and a sprinkle of chives. Hold on warm for up to 2 hours. Serve with carrots, celery sticks, and tortilla chips.

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GARLIC PARMESAN PRETZEL MIX

2 cups pretzel sticks

2 cups mini pretzel twists

2 cups pretzel squares

1 stick salted butter

1 tsp. garlic powder

1/2 tsp. sugar

1 Tbsp. Worcestershire sauce

1 cup grated parmesan cheese

Combine the pretzel sticks, mini pretzel twists and pretzel squares in a large bowl. 

Melt the butter in a small saucepan; stir in the garlic powder, sugar and Worcestershire sauce. Pour the butter mixture over the pretzels and toss. Sprinkle with 1 cup grated parmesan cheese and toss again. 

Spread on a parchment-lined rimmed baking sheet and bake at 350˚, about 15 minutes. Let cool 5 minutes, then transfer to a bowl. Serves 8-10.

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SOUR CREAM 

NOODLE BAKE

1 1/4 lb. ground chuck

1 15-oz. can tomato sauce

1/2 tsp. salt

Freshly ground black pepper

8 oz. egg noodles

1/2 cup sour cream

1 1/4 cups small curd cottage cheese

1/2 cup sliced green onions (less to taste)

1 cup grated sharp cheddar cheese

Preheat the oven to 350°F.

Brown the ground chuck in a large skillet. Drain the fat, then add the tomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook the egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the green onion and stir. 

To assemble, add half of the noodles to a baking dish. Top with half of the meat mixture, then sprinkle on half of the grated cheddar. Repeat with the noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all the cheese is melted. Serve with crusty French bread.

Serves 4-6.

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THE SIXTH MAN

3 cups tomato juice (fresh tomatoes recommended)

3 tbsp. lemon juice

3 tbsp. lime juice

1 tbsp. horseradish (adjust to taste)

1 1/2 tbsp. Lea & Perrins Worcestershire sauce

1/4 tsp. garlic powder

3/4 tsp. celery salt

3/4 tsp. Tabasco Sauce

1/2 tsp. coarse ground black pepper

1/3 cup olive brine

Tito’s Vodka

Blend together tomato juice, lemon juice, lime juice, horseradish, Lea & Perrins, garlic powder, olive liquid and hot sauce and process until smooth. Pour into glass pitcher. Add celery salt and black pepper, adjusting to taste. Fill glasses with ice and add vodka (add about an ounce). Top off with your bloody mary mixture, stir and garnish.

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COURTSIDE PUNCH

4 cups cranberry juice

2 liters 7UP

12 oz. limeade

12 oz. orange juice

Orange sprinkles (optional)

Put ice cubes in a large bowl. Add cranberry juice, 7UP, limeade and orange juice.

Garnish glasses with orange sprinkles (optional).

You can also add vodka to this if you’d like! Just add it in moderation.

TFD: “I’ve got a theory that if you give 100 percent all of the time, somehow things will work out in the end.” - Larry Bird

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