So your team may not be in Sunday's Super Bowl in Glendale, Ariz.

Mine isn't either, but that doesn't mean I won't be watching every minute of the marathon pregame and every snap and every commercial during the game.

Super Bowl Sunday this year has added drama for all lovers of American history.

If the New England Patriots win, they'll be the first team ever to complete a season 19-0.

If they don't win, the New York Giants will be remembered as the team that prevented that history from happening.

Folks may choose a New Englandish seafood-based theme to honor the Patriots, or a New York deli-style menu to commemorate the Giants.

I prefer a Southwest menu because of the game's location, as well as the popularity of food with Southwestern flair around these parts.

Whatever you choose, enjoy!

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Southwestern Taco Dip

2 teaspoons chili powder

1 (16-ounce) can spicy fat-free refried beans

1/3 cup chunky medium salsa

1 (8-ounce) container plain fat-free or low-fat yogurt

1 cup finely chopped iceberg lettuce

1 cup shredded reduced-fat Mozzarella cheese

1 cup shredded reduced-fat cheddar cheese

1 tomato, seeded and chopped

1/3 cup sliced green onion, including tops

2 tablespoons chopped black olives

Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer's edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and cheddar cheese over lettuce and top with tomatoes, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

(Recipe courtesy of "3-A-Day of Dairy," photo courtesy of Western Dairy Council)

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Monterey Jack and Blue Cheese Football

2/3 cup (6 ounces) cream cheese

2 to 3 cloves garlic, finely chopped

1/4 teaspoon salt

1/8 to 1/4 teaspoon cayenne pepper

2 cups (8 ounces) grated Monterey Jack cheese

2 cups (8 ounces) crumbled domestic blue cheese

1/2 cup chopped walnuts, toasted

2/3 cup coarsely crushed rye crackers

In a large bowl or food processor, combine cream cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth. Add Monterey Jack and blue cheeses as well as walnuts, and be careful not to over-mix; cheese should retain some of its texture. Chilling is not essential; however the mixture will be easier to shape if refrigerated for 2-3 hours.

Spread rye cracker crumbs on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Pat and press mixture into a football shape; don't worry about keeping the shape perfect. Pat on cracker crumbs, pressing gently so the cracker crumbs stick. Wrap in plastic wrap and chill until ready to serve.

Optional: Decorate cheese football with laces made from sour cream. To pipe on sour cream, cut the corner of a plastic sandwich bag. Spoon sour cream into bag and gently squeeze out of the end to pipe onto football shape.

(Recipe and photo from California Milk Advisory Board, courtesy of Western Dairy Council)

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Green Chili Burritos

1 can (16 ounces) refried beans

8 flour tortillas (6 inches), warmed

1/2 pound ground beef, cooked and drained

1 cup (4 ounces) shredded sharp cheddar cheese, divided

1 can (4-1/2 ounces) chopped green chilies

Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13 by 9-inch baking dish. Sprinkle with chilies and remaining cheese.

Bake, uncovered, at 350 for 20 minutes or until heated through. Yield: 4 servings.

(Recipe courtesy of Kathy Ybarra, Rock Springs, in "The Ultimate Ground Beef Cookbook," Reiman Publications)

Meaty Mexican Sandwiches

1/2 pound ground pork

1/2 pound ground beef

1 small onion, chopped

1 garlic clove, minced

3/4 cup ketchup

1/2 cup raisins

1 teaspoon red wine vinegar

1/2 teaspoon ground cinnamon

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground cumin

Pinch ground cloves

1/2 cup slivered almonds, toasted

6 hard rolls, split

1-1/2 cups (6 ounces) shredded cheddar cheese

2 cups shredded lettuce

In a large skillet, cook pork, beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup, raisins, vinegar and seasonings. Cover and simmer for 20 to 25 minutes, stirring occasionally. Stir in almonds.

Hollow out the top and bottom of each roll, leaving a 1/2-inch shell. (Discard removed bread or save for another use.) Fill each roll with about 1/2 cup meat mixture. Top with cheese and lettuce; replace top of roll. Yield: 6 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Steak Fajitas

1/4 cup orange juice

1/4 cup white vinegar

4 garlic cloves, minced

1 teaspoon seasoned salt

1 teaspoon dried oregano

1 teaspoon dried cumin

1/4 teaspoon cayenne pepper

1 pound boneless beef sirloin steak, cut into 1/4-inch strips

1 medium onion, thinly sliced

1 medium green pepper, thinly sliced

1 medium sweet red pepper, thinly sliced

2 tablespoons vegetable oil, divided

4 to 6 flour tortillas (10 inches), warmed

Shredded cheddar cheese, picante sauce and sour cream, optional

In a large resealable plastic bag, combine the orange juice, vinegar, garlic and seasonings; add the beef. Seal bag and turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside.

Drain and discard marinade. In the same skillet, cook beef in remaining oil for 2-4 minutes or until it reaches desired doneness. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream. Yield: 4-6 servings.

(Recipe courtesy of "30 Minute Recipes," Reiman Publications)

Chilies Rellenos Casserole

1 can (7 ounces) whole green chilies

1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese

3/4 pound ground beef

1/4 cup chopped onion

1 cup milk

4 eggs

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

Split chilies and remove seeds; dry on paper towels. Arrange chilies on the bottom of a greased 2-quart baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese.

In a mixing bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Veggie Fajitas

1 small zucchini, thinly sliced

1 medium yellow summer squash, thinly sliced

1/2 pound sliced fresh mushrooms

1 small onion, halved and sliced

1 medium carrot, julienned

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

8 flour tortillas (8 inches), warmed

2 cups (8 ounces) shredded cheddar cheese

1 cup (8 ounces) sour cream

1 cup salsa

In a large skillet, saute the vegetables, salt and pepper in oil for 5 to 7 minutes or until crisp-tender. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; fold in sides. Top with sour cream and salsa. Yield: 4 servings.

(Recipe courtesy of "Simple & Delicious," Taste of Home, March/April 2006)

White Sangria

1 cup unsweetened pineapple juice

1/4 cup lemon juice

2 medium oranges, washed and sliced

1 medium lemon, washed and sliced

1 bottle (750 ml) Riesling or other sweet white wine

1 medium tart apple, cut into thin slices

1/4 cup triple sec

2 cups lemon-lime soda, chilled

Ice cubes

In a large pitcher, combine the pineapple juice, lemon juice, and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed. Add the wine, apple slices and triple sec.

Refrigerate for 2-4 hours. Just before serving, add soda. Serve over ice. Yield: 7 servings.

(Recipe courtesy of "Simple & Delicious," Taste of Home, March/April 2006)

Fried Ice Cream

1 sheet refrigerated pie pastry

1-1/2 teaspoons sugar

1 teaspoon ground cinnamon

1 quart vanilla ice cream

Oil for deep-fat frying

1/2 cup honey

Unroll pastry onto an ungreased 15 by 10-inch baking pan. Combine sugar and cinnamon, sprinkle over pastry. Prick thoroughly with a fork. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.

Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve. Yield: 8 servings.

Note: Can be assembled and frozen until needed. Fry just before serving.

(Recipe courtesy of "Simple & Delicious," Taste of Home, March/April 2006)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520; sallyann.shurmur@trib.com or see her profile and blog at my.trib.com/Sal/blog