With Purdue’s first game of the season in the record books, and local high school action in full swing, this week’s column is devoted to recipes for your favorite pigskin fan. Start off the party with cheesy Football Fondue. Then, for hearty game action, whip up Football Meatloaf. Shaped like our favorite pigskin, this tasty loaf is topped with a cheddar garnish. For dessert and snacking, try Football Crunch, a mapley cinammony treat. Happy eating!

Football Fondue 1 can beer 2 tsp. lemon juice 1/2 lb. shredded Swiss cheese 1/2 lb. shredded Gruyere cheese 2 T. flour 1/2 tsp. garlic salt 1/2 tsp. sweet hot mustard

Pour beer and juice into pan, put on low heat. Heat just to boiling. Add cheeses, flour, spices; melt down. Use French bread cubes to dip.

Football Meatloaf 1 1/2 lbs. ground beef 1 2/3 C. evaporated milk 1/2 C. fine bread crumbs 1/2 C. chopped onions 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. oregano 1 (10 1/2 oz.) can cream of celery soup

Mix ground beef lightly with 3/4 cup of evaporated milk and the remaining ingredients except the celery soup. Place meat mixture in a shallow baking pan on crumpled foil. Pat lightly to form oval resembling football. Bake about 45-50 minutes at 350 degrees. Remove from oven. Garnish with strips of Cheddar cheese and pimiento for football lacing. Return to oven; heat cream of celery soup with remaining evaporated milk to make smooth cream sauce.

Football Crunch 4 C. Crispix cream 1 C .dry roasted peanuts 1/2 C. maple syrup 1/4 C. butter 1/4 C. sugar 1/4 tsp. cinnamon 2 C. pretzels

Preheat oven to 250 degrees. In a large shallow pan, combine cereal, peanuts and pretzels. In a 2-quart pan, combine syrup, butter, sugar and cinnamon. Stirring constantly, bring to a boil over medium heat. Without stirring, boil for two minutes. Pour over cereal mixture and toss to coat. Bake for an hour, stirring occasionally. Turn out onto a tray lined with waxed paper and break apart when cool.