I hear the Super Bowl is coming —The Super Bowl is coming! While I realize that it is a couple of weeks away, it’s almost as much fun planning it as it is attending. I hear my coworkers planning their parties and it would seem that the feed they plan to undertake is as much a part of the game as the football game itself. Well, I’ve included a several recipes I got from our local readers. While I agree that the Super Bowl Celebration can be a lot of fun and a great social opportunity, for those of us that may miss the game, we don’t necessarily need to miss the food So … whether you are having people over or going to friends homes, try something new and enjoy the food — whatever your entertainment of choice is. Have a great week.
SuperBowl Sandwiches
1 1/2 pounds ground beef
1 cup chopped onion
2 cups shredded cabbage
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons finely chopped
fresh garlic
1 pinch crushed red pepper
1/2 cup ketchup
2 cups shredded sharp
Cheddar cheese
2 (1 pound) loaves frozen bread dough, thawed
1 egg
1 tablespoon milk
coarse salt and
cracked black pepper
Directions: Preheat the oven to 350 degrees F. In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in cheddar cheese and ketchup. Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6-inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and
cracked black pepper. Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Note
These buns can be frozen. To reheat, wrap in aluminum foil and place on baking sheet. Bake for 55 to 60 minutes at 350 degrees F (175 degrees C), or until heated through.
Crispy Chicken Strips with Honey Dipping Sauce
1 cup salad dressing (not mayonnaise)
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons peanut butter
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1 1/2 cups finely crushed
potato chips
Directions: Mix salad dressing, honey, mustard and peanut butter. Remove 1/2 cup of the salad dressing mixture; set remaining aside. Brush chicken with 1/2 cup of the salad dressing mixture; coat with crushed chips. Place on greased cookie sheet. Bake at 425 degrees F for 9 minutes. Turn. Bake an additional 4 to 5 minutes or until chicken is cooked through and lightly browned. Serve with remaining salad dressing mixture as dipping sauce.
This next one was sent in by a gentleman reader who says that he makes this regularly for his family and they can’t wait until he gets it finished before they start tasting! My family tried this and also enjoyed it!
Mark’s Mom’s Famous V8 Dip
1 package of cream cheese
1 5.5 ounce can of
V8 vegetable juice
2 teaspoons
of Worcestershire sauce
1/2 teaspoon of garlic powder (add to taste)
Directions: Remove cream cheese from refrigerator and allow to warm to room temperature. Place cream cheese in medium-sized mixing bowl and smash with fork. Add V8 juice one splash at a time and blend into cream cheese. (You may not use the whole can; it depends on thickness and consistency of dip you want). Add one teaspoon of Worcestershire sauce and a teaspoon of garlic powder. Mix thoroughly with a fork until well blended. Taste. Add more V8, Worcestershire or garlic powder to suit individual taste. Refrigerate and serve with your favorite plain or ruffled potato chips or crackers. Recipe can easily be doubled or tripled to suit size of gathering.
Buffalo Chicken Dip
2 (10 ounce) cans chunk
chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
(some might prefer Blue cheese dressing, instead)
3/4 cup pepper sauce, such as Franks Red Hot
1 1/2 cups
shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers or crackers of your choice.
Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine
04730.
See you next week! Susie Q.
