Souper Bowl Passes Food To The Hungry Burritos Make Satisfying Snack For Halftime

You can’t help but notice that the Super Bowl is more than just the Denver Broncos vs. the Atlanta Falcons. Food specials are everywhere, from delis to fast food. Even if you’re not inclined to watch the big game, you’ll be tempted by these discounts.

Fifteen area churches in Spokane and North Idaho have taken stock of the game, too - with stockpots, that is.

It’s all part of the nationwide Souper Bowl of Caring. The program, which was started by a South Carolina church youth group in 1990 and will be supported by 12,000 churches this year, is a way for people to help the needy. Parishioners are asked to donate $1 and a can of food, which is given to charities selected by each church.

At St. Mark’s Lutheran Church, 24th and Grand Boulevard, senior- and junior-high students will hold out pots and pans to the congregation after services Sunday. Donations will go to the Spokane Food Bank and the Christian relief organization World Vision.

This is the second year St. Mark’s is participating in the program, says youth director Jamie Day. Last year the youth group collected more than $300. The goal is $500 this year, says Day, a senior at Whitworth College.

“It’s a one-time shot,” says Day, who is encouraging the youth groups to wear their favorite football jerseys and to bang on their pots and pans when parishioners leave the 8:30 a.m. and 10:45 a.m. services.

Churches can report their totals to www.souperbowl.com on game day so national totals can be determined quickly.

What a “souper” idea of unity for Super Bowl Sunday.

Here’s a quick burrito recipe for that halftime rush to the kitchen.

Rice and Bean Burritos

From recipes by Terry Grieco Kenny in Woman’s Day magazine (February 1999).

1/2 (11-ounce) box Kraft Minute Brand Mild Mexican-Style Cheddar Rice With Mild Mexican-Style Cheese Sauce (1 rice mix pouch and 1 cheese sauce packet)

1 tablespoon butter

1 cup canned kidney beans, drained and rinsed

1/2 cup salsa

1/2 cup chopped cilantro

4-6 burrito-size flour tortillas

Chopped lettuce and sliced tomatoes, to taste

In a medium saucepan, bring 1-1/2 cups water, contents of 1 rice mix pouch and 1 cheese sauce packet and butter to a rolling boil. Add kidney beans, salsa and chopped cilantro. Remove from heat and let stand, covered, 5 minutes until rice is tender.

Warm tortillas in microwave. Top with lettuce and tomatoes. Divide rice mixture among the tortillas and roll up. Slice in half to serve.

Yield: 4-6 servings.

Nutrition information per each of 4 servings: 455 calories, 11.5 grams fat (23 percent fat calories), 72 grams carbohydrate, 14 grams protein, 10 milligrams cholesterol, 9 grams dietary fiber, 749 milligrams sodium.