STEPHANIE KLEIN-DAVIS The Roanoke Times

Potato nests are made with frozen hash-brown potatoes and topped with sour cream and green onions.

Food writer Lindsey Nair

• lindsey.nair@roanoke.com | (540) 981-3343

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The Super Bowl is only four days away, and an intimidating task will soon be at hand.

I do not refer to the Arizona Cardinals' chances of winning. I'm talking about what to serve at the Super Bowl gathering without fumbling a very tight budget.

Because, let's face it, in fatter years we've broken out the homemade chicken wings, the slow-cooked ribs, the Angus beef chili. But when the January gas bill comes (probably the day after the Super Bowl, with my luck), it will be nice to have that extra $100 laying around.

What if you could feed a group of friends for only $25?

After digging up five easy recipes (some with the help of my blog readers), I separated out standard ingredients that most everyone should have on hand, and headed to the grocery store for the rest of the ingredients.

I was lucky to find a few items on sale; for many others I saved money by choosing the store brand. Grand total: $24.50.

I made it in just under the wire on my budget. How did the recipes turn out? Well, let's just say there were some touchdowns, a couple extra points and at least one injury -- to my ego, that is.

Recipe No. 1: Potato nests

Total cost: $3.28 plus tax

What I learned: I had enough green onions left over from the olive bread recipe (on Page 3) to use those instead of buying another onion. I also saved one green top for garnish in place of chives. For this recipe, you will need a good 12-cup mini muffin tin  (preferably dark and coated) that’s well-greased.

Ref’s call: Two-point conversion

1/2 lb. frozen, shredded hash brown potatoes, thawed
1/4 cup diced onion
1 egg, beaten
Salt and pepper to taste
Butter to grease muffin tin
1/4 cup sour cream
2 tsp. chives, sliced thin
Salt, as desired
Pepper to taste

1. Grease a 12-cup mini muffin pan well on the bottom and sides of cups. Mix potatoes with beaten egg, onion and salt and pepper to taste.
2. For each potato nest, spoon 2 Tbsp. of potato mixture into your hand, form into a ball and squeeze out excess liquid. Fit potato mixture into a muffin cup, forming an indentation in the center with the help of a wine cork. Repeat with the remaining muffin cups.
3. Bake on bottom rack of oven at 400 degrees for 40 minutes. Remove from oven to cool on a rack. Garnish with sour cream, chives, salt and pepper.

Recipe No. 2: Cheesy  olive bread

Total cost: $8.73

What I learned: Combine the butter and mayonnaise first, then mix in the vegetables and cheese. Otherwise you may end up with chunks of butter that don’t get fully incorporated.

Ref’s call: Touchdown!

One (12 oz.) can pitted black olives, roughly diced
One (6 oz.) jar pimento-stuffed green olives, roughly diced
Two green onions, finely chopped
One stick (14 lb.) butter, softened
1/2 cup mayonnaise
3/4 lb. grated Monterey Jack cheese
One loaf of French bread or Italian bread

1. Preheat oven to 325 degrees. In a large mixing bowl, combine the first six ingredients until thoroughly mixed.
2. Slice loaf of bread in half lengthwise. Spread olive mixture evenly across both sides of bread.
3. Place on a baking sheet and bake, uncovered, for 25 minutes or until cheese is melted and edges are golden brown. Slice into individual pieces and serve while hot.

Recipe No. 3: Roasted chickpeas

Total cost: $1.90 plus tax

What I learned: To do two cans at once, you need a really big skillet. Also, the recipe says to serve these cold. I thought they were much tastier hot out of the oven.

Ref’s call: Extra point (for all the vegetarians out there)

2 cans (15 oz. each) chickpeas, rinsed and drained
4 to 6 Tbsp. extra-virgin olive oil, plus a sprinkle more for serving
6 garlic cloves, unpeeled
3 to 4 sage leaves
Kosher salt

1. Preheat oven to 425 degrees.
2. Heat the oil in a large cast-iron or other oven-proof skillet over medium heat. Add the chickpeas and garlic and  saute for 1 to 2 minutes, or until you can smell the garlic. Add the sage, toss and remove from the heat.
3. Place the pan in the oven and roast for 15 to 20 minutes, or until the chickpeas begin to brown. To help the beans roast evenly, give the pan a shake every few minutes. Let cool. Sprinkle with additional olive oil and kosher salt to bring out the sage and garlic accents. Serve at room temperature.

Total cost: $4.82 plus tax

What I learned: Good chili will make up for store-brand cream cheese. I used Bush’s Best homestyle chili. Also, the hot sauce really makes this dip, so don’t be afraid to add at least a few drops.

Ref’s call: Touchdown!

One block (8 oz.) cream cheese
One  12-oz. can chili
Hot sauce
Tortilla chips or Fritos for dipping

In a medium saucepan or a small  slow cooker, heat chili and cream cheese, stirring until all of the cheese has melted and incorporated into the chili. Season to taste with hot sauce. Serve hot with chips.

Recipe No. 5: Sweet ’n’ sour  cocktail wieners

Total cost: $3.98 plus tax

What I learned: Cutting up hot dogs can be cheaper than buying cocktail  wieners. These were tasty, but the combination of grape jelly and yellow mustard turned my sauce the color of swamp sludge. And that’s about the nicest way I can put it. My suggestion: Either use brown mustard or substitute  the mustard entirely  with a vinegary barbecue sauce.

Ref’s call: Player down on the field. Appears to be dying of embarrassment.

1 package bun-length hot dogs (turkey or beef)
1 (10 oz.) jar grape jelly
1/2 cup mustard
1 small can pineapple tidbits

Cook jelly, mustard and pineapple over low heat until warm and bubbling. Add hot dogs. Heat through until hot and serve hot with toothpicks.