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Super Bowl Sunday

Source of Recipe

Various

Beer Simmered Beef on Buns

1 - 4 to 5 lb. lean, boneless beef roast
1 envelope onion soup mix
1 - 15 oz. can tomato sauce
1 - 12 oz can beer
Place all ingredients in a Crock-pot. Cover and cook on low for 7 to 8 hours. Remove beef from Crock-pot. Shred beef, return to Crock-pot and stir into sauce. Serve with Kaiser rolls.

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Sweet and Sour Wings

1-1/2 cups chopped bell pepper
1 cup chopped onion
3 lb. chicken wings, with the tips removed
2 (10 oz.) jars sweet & sour sauce
2 (15 1/4 oz.) can pineapple chunks, drained
1 tsp. salt
1/4 tsp. pepper
1/3 cup cornstarch
1/4 cup cold water

Put the chopped pepper and onion in a crockpot. Put the chicken wings in the crockpot. Add the pineapple, then the salt and pepper, then the sweet & sour sauce. Cover and cook on low for 7 to 8 hours. (Can be cooked on high for 3-1/2 to 4 hours instead) Remove the chicken wings to a bowl. Cover with foil and set aside. Mix the cornstarch and water together. Stir into the sauce in the crockpot. Cover and cook on high for 10 to 15 minutes to thicken the sauce. Return wings to sauce. Serve from crockpot.

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Touchdown Taco Salad - midwestdairy.com
1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese, divided
1/2 cup salsa, divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans

Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.
SERVES 8
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Hearty Chili Con Carne
1 T. vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely grated carrots
1 T. garlic powder
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
2 lbs. lean ground beef
3 cans (16 oz.) dark red kidney beans
1 large can tomatoes
1 - 16 oz. can tomato sauce
1 tsp. sugar
2 T. taco sauce - mild, medium or hot - your preference
grated cheddar cheese (optional)

In a medium skillet, saute vegetables in oil until tender. Set aside. In a very large saucepan or dutch oven, brown ground beef. Drain off fat. Add seasonings. Mix well, simmer a minute or two then add sauteed vegetables, canned tomatoes and tomato sauce. Bring to a very low boil, reduce heat and simmer about 45 minutes, stirring occasionally. Add kidney beans, stir, and simmer another 10 to 15 minutes. Optional -Top individual servings with grated cheddar.

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Chocolatey Football Bites - Cinthia, Macon, GA
4 cups Post cocoa pebbles cereal
6 squares baker's semisweet baking chocolate
1/2 cup light corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla
White decorating gel

Place cereal in large bowl. Microwave chocolate, corn syrup and butter in large microwavable bowl on high 2-1/2 minutes. Stir in vanilla. Pour chocolate mixture over cereal; mix well. Shape into 3-inch long football shapes, using slightly moistened hands. Place on waxed paper; cool completely. Use decorating gel to add lacings to footballs.

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Football Field Dessert- Deliah, IN

2 cups cold milk
1 package (4-serving size) Jell-o chocolate flavor instant pudding & pie filling
1 package (12 oz.) pound cake, cut into 1/2-inch cubes
1 1/2 cup chopped candy bars
1 tub (12 oz.) cool whip
whipped topping, thawed, divided
chocolate sprinkles
Pour cold milk into bowl. Add pudding mix. Beat with wire whisk two minutes.

Line bottom of 12x8-inch glass baking dish with cake cubes. Sprinkle with chopped candy bars. Top with pudding. Reserve one cup of the whipped topping. Spread remaining whipped topping over pudding. Refrigerate one hour or until ready to serve.

Pipe reserved whipped topping onto dessert to resemble end zones and large football in center of field. Fill in end zones and football with sprinkles.

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"In The Zone" Quesadillas - abc7.com

Quesadillas are easy to make with endless filling possibilities.
Use pre shredded and mixed Mexican cheese combinations that are readily available.
Try using Whole Foods imported, jarred beans for these. You may use any filling that makes sense.
Try sliced pears or apples and gouda or goat cheese or sautéed mushrooms, peppers, onions and blue cheese.
6 each 10 inch tortillas in any flavor you prefer

Bean, Cheese and Salsa Filling:
11/2 cups tomato, green or favorite flavor of salsa (Whole Foods Salsa Caribe is a popular choice)
2 cups jarred or canned black beans, drained well
2 cups shredded Monterey jack or cheddar cheese or a combination of both


Place 3 tortillas on a cutting board or kitchen counter.

Spread 1/2 cup of salsa evenly over each of the tortillas.

Divide the beans evenly over the salsa and sprinkle evenly with the cheese.

Top the tortillas with the remaining 3 tortillas forming a sandwich.

You may bake the quesadillas in a pre heated 375 degree oven on a baking dish for 15 minutes until heated through and lightly browned or spray a large non stick skillet with oil and sauté the quesadillas for 4-5 minutes, turn them and repeat the process until the filling is heated through and the tortillas are golden brown.

Cut each tortilla into 6 equal wedges and serve with sour cream, extra salsa and guacamole.

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Apple, Walnut, Blue Cheese Salad - ESPN

7ounces Lettuce 6 Ounces Granny Smith Apples
3 ounces Crumbled Blue Cheese
2 ounces Plump Raisins
3 ounces White Balsamic Dressing
1.5 ounces Candied Walnuts
1 ounce Diced canned Red Peppers


Slice apples with the skin on, removing the ends and cut in half.

Mix lettuce, blue cheese, sliced apples, raisins and vinaigrette in stainless steel bowl.

Place on plate and garnish with walnuts and red peppers.
SENSITIVITIES: Make sure lettuce is dry or salad will be soggy and dressing will taste weak. Distribute walnuts and peppers evenly over salad.

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