It’s Super Bowl time! We will watch the very last football game of the season. What a huge event the Super Bowl has become. I follow my favorite high school and college football teams from August until their seasons’ end.
I’m not a big fan of professional football. Since I don’t have a team to follow, I read newspapers and magazines and watch that Sunday’s pre-game coverage to decide who I will pull for.
Everyone — including me — waits for the Super Bowl commercials. I am amazed at the creativity of the ads, as well as the exorbitant amount of money the advertisers are willing to pay for publicity of their products.
Whether you are watching the game at home, or attending a get-together, food is another very important part of the Super Bowl experience. Soup, chili, barbecue and sandwiches are always a big hit. Don’t forget to use your crock pot. Hot tamales are another great addition. There are the old standby dips and spreads like Mexican dip, meatballs and wings. We like to throw in spinach and artichoke dip just to say we have vegetables.
Today, I have some ideas to help make your Super Bowl party complete. I hope you will give them a try. Thanks for reading.
HOT SPICY WINGS
7-8 pounds chicken wingettes
4 cups ketchup
2½ cups packed brown sugar
1 1/3 cups water
1 cup Louisiana-style hot sauce
1/3 cup Worcestershire sauce
2½ teaspoons chili powder
2 teaspoons garlic powder
½ teaspoon onion powder
Place chicken wings in two greased 15-by-10-by-1-inch baking pans. In a large bowl, combine the remaining ingredients. Pour over wings. Bake, uncovered, at 350 degrees for an hour or until chicken juices run clear. Spoon sauce from pans over wings, if desired.
To freeze, cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in foil-lined baking pans at 325 degrees until thoroughly heated. Cover if necessary to prevent excess browning.
BLT DEVILED EGGS
8 boiled eggs
1/3 cup mayonnaise with olive oil
2 tablespoons prepared ranch dressing
3 tablespoons real bacon pieces
4 cherry tomatoes, chopped
2 tablespoons finely shredded lettuce
Cut eggs in half lengthwise. Remove yolks, and place in medium bowl. Mash with fork. Add mayonnaise and ranch dressing, and mix well. Stir in bacon and tomatoes. Fill egg whites with yolk mixture, and top with lettuce.
This can be made in advance and stored in a tightly covered container for up to 24 hours.
LAYERED SHRIMP DIP
2 (8-ounce) packages cream cheese, softened
1 bottle cocktail sauce
2 cans shrimp, drained
1 bunch green onions, sliced
1 chopped green pepper
1 chopped tomato
1 can sliced black olives, drained
1 pound Mozzarella cheese, grated
Spread cream cheese on a serving platter. Pour the cocktail sauce on top. Layer the shrimp, onions, bell pepper, tomato and black olives. Top with cheese and refrigerate. Serve with your favorite crackers.
STUFFED MUSHROOMS
Fresh button mushrooms
Ground sausage, mild or hot
Garlic salt
Worcestershire sauce
Breadcrumbs
Lemons
Lightly grease an oblong baking dish. Prepare and de-stem mushrooms. Place in dish and stuff with uncooked sausage. Sprinkle with Worcestershire, garlic salt and breadcrumbs. Bake at 350 degrees for about 30 minutes. Drizzle with lemon juice and serve.
These are a family favorite — also a great accompaniment for a delicious grilled steak.
THREE GREEN DIP
1 (10 ounces) package frozen chopped spinach, thawed and well-drained
1 can artichoke hearts, drained and chopped
1 can asparagus, drained and chopped
1 bunch green onions, chopped
1 teaspoon chopped garlic
4 ounces cream cheese, softened
1 cup mayonnaise
1½ cups Parmesan cheese
Dash red pepper
Mix cream cheese, mayonnaise, garlic and red pepper. Add chopped vegetables and a cup of the Parmesan cheese. Pour into a greased baking dish. Pour the remaining ½ cup Parmesan cheese on top. Bake at 375 degrees for about 30 minutes. Serve with crackers of your choice.
There are your green vegetables.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
