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It’s Super Bowl munch time

  • Fort Worth Star-Telegram
  • Published Wednesday, Jan. 29, 2014, at 5:46 a.m.

Photos

HALFTIME MUFFULETTA SUBS

Wayne Brink came up with this recipe, he says, to have everything ready for halftime so he could watch the big game – and the commercials. He fell in love with muffuletta sandwiches on a trip to New Orleans.

For the spread:

1 cup ripe black olives, drained

1 cup green olives with pimento, drained

6-ounce jar artichoke hearts in oil

1/2 teaspoon garlic salt

1/3 cup mayonnaise

1 tablespoon capers, drained (optional)

For the sandwiches:

6 torpedo rolls (or any hoagie rolls)

1 pound ham, sliced

1 pound hard salami, sliced

1 pound American cheese, sliced

1. Make the spread: Combine first three ingredients in food processor and process until finely chopped. Add remaining three ingredients and process until well-blended, about 10 to 20 seconds.

2. Cut rolls in half lengthwise and add spread to top and bottom. Place equal layers of ham, salami and cheese on each sub. Place in a foil pan and seal the top with foil. Heat in 225-degree oven for 30 minutes.

Note: These can be made a day ahead and kept in the refrigerator.

Nutritional information per sub: 965 calories, 64 grams fat, 48 grams carbohydrates, 49 grams protein, 168 milligrams cholesterol, 3,938 milligrams sodium, 5 grams dietary fiber, 60 percent of calories from fat.

MEXICAN SPREAD FOR TORTILLAS OR CHIPS

Mary Ann Williamson said she has had this recipe since about 1970 and has served it at many Super Bowl parties. Simply bake the casserole, set out the garnishes and let party-goers create their own burritos with flour tortillas or nachos with tortilla chips. It can be prepped ahead by chopping all the ingredients and covering them with plastic wrap.

3 pounds ground chuck

1 cup celery, chopped

1 cup onions, chopped

1 clove garlic, minced

3 tablespoons red taco sauce

1 16-ounce can stewed tomatoes (can use Ro-Tel)

3 teaspoons chili powder

2 16-ounce cans tomato sauce

2 16-ounce cans refried beans

1 cup Jack cheese, grated

1 cup cheddar cheese, grated

1. Brown beef, celery, onion and garlic; drain off fat. Add remaining ingredients except beans and cheese. Simmer mixture for 30 minutes.

2. Add beans and mix gently. Place in a large baking dish and cover generously with cheese. Bake for one hour in 325-degree oven. (Note: If it seems too runny, Williamson suggests using flour to thicken the mixture a little before it’s baked.)

To serve, place the casserole on a warming dish surrounded by a big bowl of round tortilla chips, flour tortillas in a tortilla warmer and bowls of garnish such as grated cheese, shredded lettuce, black olives, sour cream, chopped tomatoes, mashed avocado, chopped green onions, hot peppers, taco and hot sauces.

Let guests spread the meat mixture on tortilla chips or flour tortillas and top with garnishes.

Nutritional information per serving (spread only): 497 calories, 31 grams fat, 24 grams carbohydrates, 31 grams protein, 103 milligrams cholesterol, 1,006 milligrams sodium, 6 grams dietary fiber, 55 percent of calories from fat.

If your Super Bowl party prep is limited to a phone call to Domino’s or a quick run to your local chicken wing joint, we suggest you call a timeout and examine your snacking lineup.

We asked readers to send us their favorite game-day recipes. Here are a few of their noshes that are sure to score high at your Super Bowl gathering. Take it from these creative party coaches: When you serve game-time grub that pleases a crowd, everyone wins.

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