A Day for Football,
Family, Friends, and Food
We are definitely a
football-loving family. My father
started it all by playing football for his high school team, which culminated
in his being recruited by a local college with a full scholarship. Two out of
my four brothers played for their high school teams and several of my nephews
played football or rugby. There is no doubt Super Bowl Sunday is big in my
family.
Taking place in early
February, this event has become a reason to give parties of all types and
sizes. At the very least it has become a good reason for simply getting
together for fun and food. No food is out of bounds, anything goes, everything
goes, burgers, fries, chili, pasta, pizza, and almost any kind of bean dip and
cheese dip. Advice from my brother, Richard is to keep the food simple and
quick so that one can stay in front of the TV for pre-game, game and half-time
(not to miss the Super Bowl commercials).
Have
a Party; Game Day Snacking
This
Buffalo Chicken Dip recipe is like hot wings all wrapped up in a cheesy dip. It
has become a classic over the years and very popular, the hotter the better! My
niece Tracy and her husband Eric sent me their version which I am passing on
along with their note:
 |
| Eric and Tracy couple years ago |
|
“Eric first tried a chicken dip at one
of our friend’s parties and really enjoyed it. He has always loved buffalo
chicken and different dips, so combining the two was genius. After the party,
he went home and searched online for an easy buffalo chicken dip. He chose one
from several different versions and whipped up his own version. He never serves
it with celery or crackers. Eric’s two “must have’s” when he serves this dip;
Tostitos brand “scoops” and Frank’s Red Hot sauce, and plenty of it. This has
been a hit when we’ve had parties and is always tasty on Sundays when we watch
football. Eric & Tracy
Buffalo Chicken Dip
Makes
about 5 cups
Ingredients:
2
(10 ounce) cans chunk chicken, drained
2
(8 ounce) packages cream cheese, softened
1
cup bottled ranch dressing
¾
cup pepper sauce (suggest Frank’s Red Hot brand)
1
and ½ cups shredded cheddar cheese
Suggested
accompaniments: celery sticks and chicken-flavored crackers.
Directions:
Heat chicken and hot sauce in a skillet over medium heat until heated through.
Stir in cream cheese and ranch dressing continuing to stir 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. Share it!
Note:
To cook in the oven, mix all ingredients together until smooth and place in an
ovenproof dish and bake at 350 degrees until hot, about 25 minutes.
*****************************************
 |
| Mike T's ( Conway NH) Pulled Pork Sliders with cool, crisp Coleslaw
Pulled Pork Sliders
Ingredients:
1 Boston pork butt, 4
½ to 5 pounds
2 sweet onions, such
as Vidalia
1 (12 ounce) can
ginger ale
1 (18 ounce) bottle
Sweet Baby Rays barbecue sauce (more is optional)
In a large slow
cooker, place 2 halves of one onion on bottom. Place pork butt on top of onion.
Place the remaining onion, also cut in half, on top of pork. Pour in ginger
ale. Cook on low for 12 hours. DO NOT OPEN the slow cooker. Next, drain off the
liquid. Shred pork meat and onions when cool enough to handle (shred with forks
or your fingers). Return shredded pork to crock-pot, add barbecue sauce,
adjusting amount to your taste.
Cook on low an
additional 2 hours.
Serve on “sliders”
rolls, top with coleslaw; Makes 8 servings.
**********
This coleslaw recipe
is perfect for pulled pork sandwiches as it is mildly flavored and does not
overpower the pork;
What it does do is
give you a cool, crisp layer of texture, which complements the meat.
Mike’s
Coleslaw
1 medium head green
cabbage, finely shredded
1 ¼ cup mayonnaise
5 tablespoons apple
cider vinegar
¼ cup sugar or
equivalent sugar substitute
Mix all ingredients
together, refrigerate overnight; drain off any liquid as you build the slider.
***********
Texas Caviar
There are many
versions of this “Dip & Eat” snack, and this is my favorite.
My Niece Keri makes this now for most parties and get-togethers and it is always
a winner with the
guys and football games!
Ingredients:
1 cup olive oil
½ cup sugar
1 cup apple cider
vinegar
1(16 ounce) can black
beans, drained and rinsed
1 (16 ounce) can
black eyed peas – drained and rinsed
1 (12 ounce) can
whole kernel corn – drained and rinsed
1 medium red onion,
chopped fine
3tablespoons jalapeno
rings, chopped fine (found in pickle section)
Combine all
ingredients and soak overnight. Before serving, strain off oil and vinegar;
serve with “scoops” dipping crackers.
Dan, nephew Stephen, and Keri- one of my favorite pictures
|
|
No comments:
Post a Comment