Savor and share: Super Bowl party favorites

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America’s collective tailgate party, otherwise known as the Super Bowl, is drawing near. So don’t be thrown for a loss — send us your favorite Super Bowl party recipe for the Recipe Box of Jan. 24.

You can post recipes on the Recipe Box blog at http:/blog.timesunion.com/recipebox or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember recipes for baked goods for Jan. 17. And it’s not too early to think about a recipe you are trying for the first time for Jan. 31.

Categories: Reader favorites
Joe Stalvey

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One Response

  1. eileen fischer says:

    From Mary Ann Arlio of Trumbull:

    Asian Beef Salad
    6 cups baby spinach leaves
    1 cup thinly sliced cucumber
    2 medium carrots julienned
    1 cup bean sprouts
    1 pound skirt steak, grilled and thinly sliced
    ¼ cup chopped cashews
    ½ cup Italian salad dressing
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    ½ teaspoon black pepper
    On a large serving platter arrange spinach. Top with cucumbers, carrots, sprouts and steak. Combine the soy sauce, brown sugar and black pepper to the salad dressing in a small bowl. Just before serving, sprinkle salad with cashews and drizzle with dressing.

    From Mary Ann Arlio of Trumbull:
    Cheddar Crab Puffs
    Makes 3 ½ dozen
    ¾ cup water
    4 tablespoons butter, cut up
    ¼ teaspoon each salt and pepper
    ¾ cup flour
    3 eggs
    1 cup shredded cheddar cheese
    6 ounces crabmeat
    Line two cookie sheets with parchment paper. In a three-quart saucepan combine the water, butter, salt and pepper. Heat to boiling on medium. Remove from heat. Add flour and stir until ball forms. Stir in eggs one at a time until dough is smooth and shiny. Stir in cheese and crabmeat. With a tablespoon cookie scoop, scoop mixture into balls onto prepared cookie sheets, spacing about one inch apart. Bake at 400 degrees for 25 to 30 minutes. Switch sheets on racks halfway through. Serve warm.
    To make ahead: Place baked puffs in freezer bags and freeze. To serve, reheat puffs in a 400-degree oven for eight to 10 minutes.

    From Rose Sagliano of Bridgeport:
    Party Style Tostadas
    Makes 10 to 15 appetizer servings
    1 pound lean ground beef
    1 (1 1/4 ounce) package taco seasoning mix
    3/4 cup water
    1 (17-ounce) can refried beans
    2 cups grated cheddar cheese
    1 tomato, chopped
    Prepared package guacamole (about 1 1/2 cups)
    1/2 cup sour cream
    1/4 cup chopped green onions
    Chips for dipping
    In a large skillet, brown beef, stirring with a fork to crumble. Pour off drippings. Stir in taco seasoning mix and water, simmer about 10 minutes. Heat oven to 350 degrees. Spread meat mixture over bottom of a 9-inch square pan or 9-inch pie pan. Spoon beans evenly over top. Sprinkle evenly with cheese. Bake 10 to 12 minutes or until bubbly. Arrange chopped tomato, guacamole, sour cream and onions over top. Serve immediately with corn or tortilla chips.

    From Rose Sagliano of Bridgeport:
    Butterflied Bayou Shrimp
    Makes 35 to 40 appetizer servings
    1 pound medium shrimp in shells, uncooked
    1/4 cup butter
    1/4 cup vegetable oil
    2 tablespoons lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons barbecue sauce
    1 bay leaf, crumbled
    1 garlic clove, crushed
    1/2 teaspoon dried basil leaves
    1/2 teaspoon dried rosemary leaves
    1/2 teaspoon paprika
    1/2 teaspoon crushed dried red peppers
    Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter, add shrimp. Saute 3 to 4 minutes until shrimp begin to turn pink. Add remaining ingredients. Simmer over low heat 3 to 4 minutes, stirring occasionally. Cover and let stand about 5 minutes. Spoon shrimp and sauce into a large serving bowl.

    From Joan Urban of Milford:
    Dill Weed Dip
    1 1/2 cups mayonnaise
    1 1/3 cups sour cream
    2 tablespoons onion flakes (or 1 small onion, chopped)
    2 tablespoons parsley flakes
    2 teaspoons dill weed
    1 (4-ounce) can pitted chopped black olives
    Mix together and chill. Serve with raw vegetable platter.

    From Sandy Estes of Norwalk, this week’s cookbook winner:
    Mini Apricot Cheesecakes
    Makes 24
    24 vanilla wafers
    2 (8-ounce) packages cream cheese, softened
    3/4 cup sugar
    2 eggs
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    1 cup apricot preserves
    Place wafers flat side down in paper- or foil-lined muffin cups. Set aside. In a mixing bowl, beat cream cheese and sugar together until smooth. Add eggs, lemon juice and vanilla. Beat well. Fill muffin cups 3/4 full. Place on a baking sheet. Bake at 375 degrees 17 to 20 minutes. Cool. Top each cheesecake with 2 tablespoons preserves. Refrigerate until ready to serve.