What is everyone making for the Super Bowl parties?
- Thread starter dawn_mo
- Start date
desertjean
Well-known member
Here's mine
I have a few folks with dietary restrictions and little ones coming, so it's kind of an odd snacking type menu:
Crackers and Raw Veggies
Red Pepper Spread*
Popcorn Cauliflower*
Sausage Stuffed Braid or Mini Guinea Grinders (still debating this one)
Oven Fried Sesame Chicken* (going to do these in strips)
w/ Thai dipping sauce
Sweet Potato Salad*
NY Cheesecake
PB cookies
Fresh Fruit (what ever is available at the farmers market)
* recipes are on this site
I have a few folks with dietary restrictions and little ones coming, so it's kind of an odd snacking type menu:
Crackers and Raw Veggies
Red Pepper Spread*
Popcorn Cauliflower*
Sausage Stuffed Braid or Mini Guinea Grinders (still debating this one)
Oven Fried Sesame Chicken* (going to do these in strips)
w/ Thai dipping sauce
Sweet Potato Salad*
NY Cheesecake
PB cookies
Fresh Fruit (what ever is available at the farmers market)
* recipes are on this site
dawn_mo
Well-known member
Part of my menu came to me on the way to the market...
Manhattan Clam Chowder and New England-Style Clam Chowder, Chinatown Chicken Wings, and New England Codcakes. I have recipes for these, but if you have any tried and true, I would love to see them. Thanks!
Edited 2/3/08
Here is my menu with recipes below:
Boston Bloody Marys
New England-Style Clam Chowder
Baked Boston Peanuts
Boston Cream Cupcakes (if time allows)
Manhattan Clam Chowder
Reuben Dip
Salmon Spread
Manhattan Meatballs
Waldorf Astoria Salad (good old Waldorf Salad)
New York-Style Mini Cheesecakes (using purchased Pecan Sandies for the crusts)
Boston Bloody Mary Mix Recipe #273715
Recipe was given to me by an elderly lady who was a legendary hostess in her time.
by Desperada
12 servings
1 hour 20 min prep
1 (29 ounce) can tomato juice
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup Pickapeppa Sauce
1 quart water
1 onion (finely chopped)
1 green pepper (finely chopped)
1 head celery, tops (finely chopped)
1 bay leaf
4 whole cloves
1 tablespoon sugar
2 tablespoons worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients and bring to a boil.
Simmer 30 minute.
Strain and chill.
* Exported from MasterCook *
ATK New England Clam Chowder
Recipe By :America's Test Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method7 pounds medium-size hard-shell clams -- such as
cherrystones, scrubbed clean
4 slices thick-cut bacon (about 4 ounces) -- cut into ¼-inch
pieces
1 large Spanish onion -- chopped medium
2 tablespoons all-purpose flour
3 medium boiling potatoes (about 1 ½ pounds) -- scrubbed and cut
into ½-inch dice
1 large bay leaf
1 teaspoon fresh thyme leaves or ¼ teaspoon dried
thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper
1. Bring 3 cups water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Mince the clams; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the stockpot or Dutch oven, then return the pot to the burner.
2. Fry the bacon in the now-empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.
NOTES : Follow the recipe for New England Clam Chowder (below), substituting for the fresh clams 4 cans (6 ½ ounces each) minced clams, juice drained and reserved and clam meat reserved in small bowl, along with 1 cup water and 2 bottles (8 ounces each) clam juice in medium bowl. Add reserved clam meat and juice at same points when fresh clam meat and broth would be added.
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Baked Boston Peanuts Recipe #11818
This is a nice gift in a pretty jar or tin.
by Divinemom5
4 cups
30 min 20 min prep
2 cups raw Spanish peanuts
1 cup sugar
1/2 cup water
1 teaspoon salt
Preheat oven to 350 degrees.
In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes) Sprinkle with salt.
Transfer to greased jellyroll pan.
Bake 10 minutes,stirring after 5 minutes.
Spread on aluminum foil to cool.
Store in airtight container.
Boston Cream Cupcakes Recipe #103949 / Meryl
Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.
by Sharlene~W
20-24 servings
40 min 20 min prep
For cupcakes
3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
For pastry cream filling
1 cup milk
3 egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup heavy cream, whipped
For chocolate glaze
1 cup heavy cream
1 tablespoon corn syrup
8 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter
To make cupcakes: Preheat oven to 350°F.
Cream butter and sugar together with an electric mixer; add vanilla and eggs.
Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
Line muffin pans with paper liners.
Fill each about three-quarters full with batter.
Bake 15-20 minutes.
To make pastry cream: Bring milk just to boil in medium saucepan.
Whisk egg yolks, sugar and cornstarch together in a bowl.
Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
Add a little more hot milk to the egg mixture and stir well again.
Then add all of the hot milk and stir.
Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
Pour pastry cream into clean bowl and whisk in vanilla.
Whisk in butter 1 ounce at a time until smooth.
Cover surface with plastic wrap and chill until cool.
Fold whipped cream into chilled pastry cream.
To make chocolate glaze: Bring cream and corn syrup to boil.
Pour hot cream over chopped chocolate in a medium bowl.
Let hot cream sit on the chocolate for about 5 minutes.
Stir until chocolate is dissolved and smooth.
Stir in butter.
To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
Drizzle chocolate glaze over top of each cupcake.
* Exported from MasterCook *
Silver Palate Manhattan Clam Chowder
Recipe By :Silver Palate Cookbook, page 51
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews
Amount Measure Ingredient -- Preparation Method4 tablespoons sweet butter
2 cups finely chopped yellow onions
1 cup chopped celery
5 cups Chicken Stock (see page 342)
1 1/2 teaspoons thyme
1 bay leaf
salt and freshly ground pepper -- to taste
1 can peeled Italian plum tomatoes -- (2 pounds, 3
ounces) drained and finely chopped
1 cup chopped Italian parsley
2 medium-size boiling potatoes -- peeled and diced
3 dozen small clams -- Cherrystones or
LIttle Necks
grated orange zest (optional garnish)
Melt the butter in a large pot. Add onions and celery and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. Add remaining ingredients except clams and orange zest and simmer, partially covered, for 30 minutes or until potatoes are very tender. Meanwhile scrub the clams well, place them in a pot with an inch of water, cover , and steam them until they open. Remove clams with a slotted spoon and reserve. When all the clams are opened, remove them from their shells. Reserve the clam juices and freeze them for your next batch of fish stock. Taste the soup and correct seasoning. Just before serving, add the clams, simmer for 1 minute to heat through, and ladle into warmed soup bowls. Garnish with orange zest, if desired, and serve immediately.
6-8 portions
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* Exported from MasterCook *
Salmon Spread
Recipe By :http://www.msmusb.com
Serving Size : 0 Preparation Time :0:00
Categories : appetizers fish
spreads
Amount Measure Ingredient -- Preparation Method8 ounces skinless salmon fillet
8 ounces smoked salmon -- finely chopped
1 teaspoon grated lemon peel
2 Tbsp lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
1/8 teaspoon coarsely ground black pepper
1 teaspoon drained capers -- chopped
1/2 cup butter (1 stick) -- softened
A baguette
Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly.
With wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; mix thoroughly.
Spoon salmon mixture into a serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French baguette, toasted or plain.
Makes about 3 cups of spread, so depending on how thinly or thickly you put it on baguette slices, you could have 20-50 servings. For a lower-carb version, spread over slices of cucumber.
Yield:
"3 cups"
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* Exported from MasterCook *
REUBEN DIP
Recipe By :Ana
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Reubens
Amount Measure Ingredient -- Preparation Method8 ounces cream cheese -- cubed and softened
1/2 cup sour cream
1 cup sauerkraut -- drained and chopped
8 ounces lean corned beef -- chopped fine
1 tablespoon ketchup
2 teaspoons finely chopped onion
2 teaspoons spicy brown mustard
4 ounces grated Swiss cheese
rye crackers or bread
Preheat the oven to 375 degrees. In a large bowl combine the cream cheese, sour cream, sauerkraut, corned beef, onion, ketchup, mustard, and Swiss cheese. Transfer the dip to a small ovenproof casserole and bake it, covered, for 30 minutes, or until bubbles form around the edges. Remove the cover and bake the dip for 5 minutes more, or until it begins to turn golden. Serve the dip warm with crackers. Makes about 2 cups. - - - - - - - - - - - - - - - - - - -
Manhattan Meatballs Recipe #48052
by Sly Girl
18 meatballs
1¼ hours 20 min prep
2 lbs ground beef
1/2 cup chopped onions
2 cups soft breadcrumbs
2 eggs
2 tablespoons chopped parsley
2 teaspoons salt
2 tablespoons margarine
10 ounces apricot preserves
1/2 cup barbecue sauce
Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly.
Shape into approimately 18 meatballs.
Brown in margarine; drain.
Place in casserole dish.
Combine preserves and barbecue sauce; pour over meatballs.
Bake at 350 degrees for 45 minutes.
* Exported from MasterCook *
Waldorf Salad Recipe #2670
Recipe By :by Nancy Van Ess
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Fruits
Salads
Amount Measure Ingredient -- Preparation Method4 medium red apples or green apples -- washed and diced (or half of each for nice color)
1/2 teaspoon brown sugar
1 tablespoon lemon juice
1 cup celery -- chopped
1/2 cup pecans or walnuts
2/3 cup mayonnaise
Wash, core and dice unpeeled apples.
Sprinkle lemon juice over them and toss together gently to coat, then sprinkle brown sugar over the apples and toss again.
Chill for at least 20 minutes.
Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency.
Serve on a bed of greens.
NOTES : A crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise. This salad can easily become a summer luncheon main dish by adding cooked, diced chicken. You will probably need to add a little more mayonnaise. Another nice variation is halved grapes in addition to the apples, or pears as a replacement for the apples.
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* Exported from MasterCook *
Mini-Cheesecakes
Recipe By :Sue/SanDiego
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cookies
Desserts
Amount Measure Ingredient -- Preparation Method12 vanilla wafers
2 packages cream cheese -- (8 oz.) softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°F. Remove from pan when cool. Chill. Top with fruit preserves, nuts or chocolate.
You may substitute similar cookie of your choice.
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Manhattan Clam Chowder and New England-Style Clam Chowder, Chinatown Chicken Wings, and New England Codcakes. I have recipes for these, but if you have any tried and true, I would love to see them. Thanks!
Edited 2/3/08
Here is my menu with recipes below:
Boston Bloody Marys
New England-Style Clam Chowder
Baked Boston Peanuts
Boston Cream Cupcakes (if time allows)
Manhattan Clam Chowder
Reuben Dip
Salmon Spread
Manhattan Meatballs
Waldorf Astoria Salad (good old Waldorf Salad)
New York-Style Mini Cheesecakes (using purchased Pecan Sandies for the crusts)
Boston Bloody Mary Mix Recipe #273715
Recipe was given to me by an elderly lady who was a legendary hostess in her time.
by Desperada
12 servings
1 hour 20 min prep
1 (29 ounce) can tomato juice
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup Pickapeppa Sauce
1 quart water
1 onion (finely chopped)
1 green pepper (finely chopped)
1 head celery, tops (finely chopped)
1 bay leaf
4 whole cloves
1 tablespoon sugar
2 tablespoons worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients and bring to a boil.
Simmer 30 minute.
Strain and chill.
* Exported from MasterCook *
ATK New England Clam Chowder
Recipe By :America's Test Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method7 pounds medium-size hard-shell clams -- such as
cherrystones, scrubbed clean
4 slices thick-cut bacon (about 4 ounces) -- cut into ¼-inch
pieces
1 large Spanish onion -- chopped medium
2 tablespoons all-purpose flour
3 medium boiling potatoes (about 1 ½ pounds) -- scrubbed and cut
into ½-inch dice
1 large bay leaf
1 teaspoon fresh thyme leaves or ¼ teaspoon dried
thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper
1. Bring 3 cups water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Mince the clams; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the stockpot or Dutch oven, then return the pot to the burner.
2. Fry the bacon in the now-empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.
NOTES : Follow the recipe for New England Clam Chowder (below), substituting for the fresh clams 4 cans (6 ½ ounces each) minced clams, juice drained and reserved and clam meat reserved in small bowl, along with 1 cup water and 2 bottles (8 ounces each) clam juice in medium bowl. Add reserved clam meat and juice at same points when fresh clam meat and broth would be added.
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Baked Boston Peanuts Recipe #11818
This is a nice gift in a pretty jar or tin.
by Divinemom5
4 cups
30 min 20 min prep
2 cups raw Spanish peanuts
1 cup sugar
1/2 cup water
1 teaspoon salt
Preheat oven to 350 degrees.
In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes) Sprinkle with salt.
Transfer to greased jellyroll pan.
Bake 10 minutes,stirring after 5 minutes.
Spread on aluminum foil to cool.
Store in airtight container.
Boston Cream Cupcakes Recipe #103949 / Meryl
Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.
by Sharlene~W
20-24 servings
40 min 20 min prep
For cupcakes
3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
For pastry cream filling
1 cup milk
3 egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup heavy cream, whipped
For chocolate glaze
1 cup heavy cream
1 tablespoon corn syrup
8 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter
To make cupcakes: Preheat oven to 350°F.
Cream butter and sugar together with an electric mixer; add vanilla and eggs.
Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
Line muffin pans with paper liners.
Fill each about three-quarters full with batter.
Bake 15-20 minutes.
To make pastry cream: Bring milk just to boil in medium saucepan.
Whisk egg yolks, sugar and cornstarch together in a bowl.
Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
Add a little more hot milk to the egg mixture and stir well again.
Then add all of the hot milk and stir.
Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
Pour pastry cream into clean bowl and whisk in vanilla.
Whisk in butter 1 ounce at a time until smooth.
Cover surface with plastic wrap and chill until cool.
Fold whipped cream into chilled pastry cream.
To make chocolate glaze: Bring cream and corn syrup to boil.
Pour hot cream over chopped chocolate in a medium bowl.
Let hot cream sit on the chocolate for about 5 minutes.
Stir until chocolate is dissolved and smooth.
Stir in butter.
To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
Drizzle chocolate glaze over top of each cupcake.
* Exported from MasterCook *
Silver Palate Manhattan Clam Chowder
Recipe By :Silver Palate Cookbook, page 51
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews
Amount Measure Ingredient -- Preparation Method4 tablespoons sweet butter
2 cups finely chopped yellow onions
1 cup chopped celery
5 cups Chicken Stock (see page 342)
1 1/2 teaspoons thyme
1 bay leaf
salt and freshly ground pepper -- to taste
1 can peeled Italian plum tomatoes -- (2 pounds, 3
ounces) drained and finely chopped
1 cup chopped Italian parsley
2 medium-size boiling potatoes -- peeled and diced
3 dozen small clams -- Cherrystones or
LIttle Necks
grated orange zest (optional garnish)
Melt the butter in a large pot. Add onions and celery and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. Add remaining ingredients except clams and orange zest and simmer, partially covered, for 30 minutes or until potatoes are very tender. Meanwhile scrub the clams well, place them in a pot with an inch of water, cover , and steam them until they open. Remove clams with a slotted spoon and reserve. When all the clams are opened, remove them from their shells. Reserve the clam juices and freeze them for your next batch of fish stock. Taste the soup and correct seasoning. Just before serving, add the clams, simmer for 1 minute to heat through, and ladle into warmed soup bowls. Garnish with orange zest, if desired, and serve immediately.
6-8 portions
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* Exported from MasterCook *
Salmon Spread
Recipe By :http://www.msmusb.com
Serving Size : 0 Preparation Time :0:00
Categories : appetizers fish
spreads
Amount Measure Ingredient -- Preparation Method8 ounces skinless salmon fillet
8 ounces smoked salmon -- finely chopped
1 teaspoon grated lemon peel
2 Tbsp lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
1/8 teaspoon coarsely ground black pepper
1 teaspoon drained capers -- chopped
1/2 cup butter (1 stick) -- softened
A baguette
Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly.
With wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; mix thoroughly.
Spoon salmon mixture into a serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French baguette, toasted or plain.
Makes about 3 cups of spread, so depending on how thinly or thickly you put it on baguette slices, you could have 20-50 servings. For a lower-carb version, spread over slices of cucumber.
Yield:
"3 cups"
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* Exported from MasterCook *
REUBEN DIP
Recipe By :Ana
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Reubens
Amount Measure Ingredient -- Preparation Method8 ounces cream cheese -- cubed and softened
1/2 cup sour cream
1 cup sauerkraut -- drained and chopped
8 ounces lean corned beef -- chopped fine
1 tablespoon ketchup
2 teaspoons finely chopped onion
2 teaspoons spicy brown mustard
4 ounces grated Swiss cheese
rye crackers or bread
Preheat the oven to 375 degrees. In a large bowl combine the cream cheese, sour cream, sauerkraut, corned beef, onion, ketchup, mustard, and Swiss cheese. Transfer the dip to a small ovenproof casserole and bake it, covered, for 30 minutes, or until bubbles form around the edges. Remove the cover and bake the dip for 5 minutes more, or until it begins to turn golden. Serve the dip warm with crackers. Makes about 2 cups. - - - - - - - - - - - - - - - - - - -
Manhattan Meatballs Recipe #48052
by Sly Girl
18 meatballs
1¼ hours 20 min prep
2 lbs ground beef
1/2 cup chopped onions
2 cups soft breadcrumbs
2 eggs
2 tablespoons chopped parsley
2 teaspoons salt
2 tablespoons margarine
10 ounces apricot preserves
1/2 cup barbecue sauce
Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly.
Shape into approimately 18 meatballs.
Brown in margarine; drain.
Place in casserole dish.
Combine preserves and barbecue sauce; pour over meatballs.
Bake at 350 degrees for 45 minutes.
* Exported from MasterCook *
Waldorf Salad Recipe #2670
Recipe By :by Nancy Van Ess
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Fruits
Salads
Amount Measure Ingredient -- Preparation Method4 medium red apples or green apples -- washed and diced (or half of each for nice color)
1/2 teaspoon brown sugar
1 tablespoon lemon juice
1 cup celery -- chopped
1/2 cup pecans or walnuts
2/3 cup mayonnaise
Wash, core and dice unpeeled apples.
Sprinkle lemon juice over them and toss together gently to coat, then sprinkle brown sugar over the apples and toss again.
Chill for at least 20 minutes.
Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency.
Serve on a bed of greens.
NOTES : A crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise. This salad can easily become a summer luncheon main dish by adding cooked, diced chicken. You will probably need to add a little more mayonnaise. Another nice variation is halved grapes in addition to the apples, or pears as a replacement for the apples.
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* Exported from MasterCook *
Mini-Cheesecakes
Recipe By :Sue/SanDiego
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cookies
Desserts
Amount Measure Ingredient -- Preparation Method12 vanilla wafers
2 packages cream cheese -- (8 oz.) softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°F. Remove from pan when cool. Chill. Top with fruit preserves, nuts or chocolate.
You may substitute similar cookie of your choice.
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Hi Dawn, we are not hosting, but will be bringing some appetizers...
DH is doing South Beach, so I will be bringing a veggie platter with endive, red peppers, brocoli, etc.
Will also be making something else...Just not sure what. MY ISO Post above rec'd lots of great ideas.
I saw a fun recipe on Sandra Lee (Don't tell Joe!!) She made nachos using waffle french fries as the base (vs.taco chips). Looked interesting and fitting for a super bowl party.
Side note, I did not stay tuned for the tablescapes!
Barb
I am sure your menu will be a hit!!
DH is doing South Beach, so I will be bringing a veggie platter with endive, red peppers, brocoli, etc.
Will also be making something else...Just not sure what. MY ISO Post above rec'd lots of great ideas.
I saw a fun recipe on Sandra Lee (Don't tell Joe!!) She made nachos using waffle french fries as the base (vs.taco chips). Looked interesting and fitting for a super bowl party.
Side note, I did not stay tuned for the tablescapes!
Barb
I am sure your menu will be a hit!!
janet-in-nc
Well-known member
How about some Baked Beans to go with your fishcakes?
I was going to try this Chile Con Queso dip... looked yummy
A bit different using sausage....
Tess
http://thepioneerwomancooks.com/2007/06/chile_con_queso.html
A bit different using sausage....
Tess
http://thepioneerwomancooks.com/2007/06/chile_con_queso.html
mariadnoca
Moderator
Bringing Bonnie's Buffalo Chicken Dip
I think we can count this as being "regional" - least I am since this West Coaster has no teams in the big game this year! (Rec in T&T)
I think we can count this as being "regional" - least I am since this West Coaster has no teams in the big game this year! (Rec in T&T)