There’s this football thingy going on this Sunday. Apparently it’s a BIG football thingy. Dad’s working on “game day food.” I’m not sure what that means. But if “Game Day” makes the kitchen smell this good, then we should do Game Day every day.
Here are five of Dad’s and my favorite snacks and recipes for Super Bowl Sunday. (I don’t really care who’s playing. As long as I get bacon.)
CRANBERRY COCKTAIL MEATBALLS
(Makes 2 dozen cocktail-sized meatballs)
2 lbs. ground beef round
1 cup packed cornflake crumbs
2 Tablespoons soy sauce
1 teaspoon minced garlic
1/3 cup catsup
½ cup finely minced onion
I can ( 16 oz.) jellied cranberry sauce
1 bottle (12 oz.) chile sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
Mix meatball ingredients together in a large bowl. Form into walnut-sized balls. Place in a large square baking pan.
Preheat oven to 350 degrees. In a saucepan mix together the sauce ingredients; Stir and simmer until the cranberry sauce melts. Pour over the meatballs and bake, uncovered for 30 minutes.
Adapted from Four Midwestern Sisters’ Christmas Book, 1991.
MOM’S SLOPPY JOES
1 lb. ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 lb. frankfurters, sliced
1 8-ounce can tomato sauce
1 tsp. salt
1 tsp. chili powder
In a skillet, lightly cook beef, onion and green pepper. Drain fat. Stir in remaining ingredients. Simmer 5 minutes. Serve open-faced on kaiser or sour dough rolls, or hamburger style.
CHUNKY CHICKEN CHILI
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 cup chopped onions
1 cup chopped celery
½ cup carrot
2 garlic cloves, minced
1 cup mild salsa
1 (8 oz.) can tomato sauce
3 teaspoons chili powder
½ teaspoon cumin
1 (15 oz.) can garbanzo beans
1 green bell pepper, chopped
Spray large nonstick saucepan with nonstick cooking spray. Heat over medium high heat until hot. Add chicken, onions, celery, carrot and garlic. Cook and stir until chicken is no longer pink.
Stir in salsa, tomatoes, tomato sauce, chili powder and cumin.
Bring to a boil. Reduce heat. Cover. Simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper. Simmer until thoroughly heated. 6 (1.5 cups) servings.
Adapted from Classic Pillsbury Cookbooks, Heart Healthy Recipes
CREAMY ONION DIP
1.5 cups dairy sour cream
2 Tbsp. dry onion soup mix
½ cup crumbled blue cheese (2 oz.)
Assorted vegetable dippers (celery, carrots, cauliflower or broccoli florets, bell pepper, baby carrots, radishes, cherry tomatoes, etc.)
In a medium bowl stir together sour cream and dry onion soup mix. Stir in blue cheese. Cover and chill for at least 4 hours or up to 48 hours. If desired, sprinkle with snipped parsley just before serving. Serve with veggie dippers. Makes 1.75 cups.
Adapted from Better Homes and Gardens Best Loved Recipes 2006
1 lb. bulk hot sausage, browned and cooled
1 lb. sharp cheddar, grated
3 cups Bisquick
¾ cup water
Combine, shape into 1-inch balls. Bake until lightly browned, about 20 minutes, at 350 degrees. Reheats well. Freeze separate, then put into bags. Makes 80 -100.
Adapted from Seasoned with Love: A Book of Favorite Recipes compiled by the Joint Heirs Sunday school class of Whittier Hills Baptist Church, April 1984.
Not being a football fan, there’s just one “football book” I can recommend for today: I Am Third, by Gale Sayers.
What would you add?
Mom and Kimber
(And Dad, too)