Editor’s Note – When we began this Stockyards City Cookbook Cook Through, I asked Jani and Whitni to tell it “straight up,” so our readers would know whether or not to try the recipes. It looks like we’ve hit a few “don’t try” recipes, and I think that’s good to know…Thanks, Jani, for publishing the good AND the not-so-good!
Is the Super Bowl really about football? Hold the phone!! I know there are some diehard football fans that have already disagreed with me or else stopped reading. But think about it – if it were really just about football and nothing else, we would be happy to sit in our homes and watch the game without all the fanfare. Right? I personally think it is about so much more than football. Of course it is about football, but it is also about food, fellowship and lets face it, the commercials!
Now that I have established that February 6 is more than just a football game it is time to start planning your menu. So for the next two posts Whitni and I are going to share some recipes out of the Stockyards City Cookbook that you might want to serve at your Super Bowl Party.
Here is our menu for this week;
Slow Cooked Ribs
Great Potato Skins
Chex Party Mix Microwave
Chocolate Chip Cookies (with Bisquick)
So, lets get started.
Slow Cooked Ribs
by Celeste Rule Nelson
3-4 lb. Browned Country Style Pork Ribs
1 (12oz) Bottle Chili Sauce
2 T Worcestershire Sauce
2 T Hot Sauce
1 Can Cherry Coke
1 Jar Maraschino Cherries with Juice
Mix the chili sauce, Worcestershire sauce, hot sauce, cherry coke and cherries well. Place half of the browned ribs in the bottom of a slow cooker and pour half the sauce over them. Repeat with the rest of the ribs and sauce. Cover and cook on high for about an hour; then reduce to low heat and continue cooking until tender (about 2 more hours).
Great Potato Skins
by Jana Lowry
3 Med. Potatoes
1/2 C Crumbled Bacon
1/4 C Margarine
1/2 tsp. Minced Dill
1/2 tsp. Salt
1 or 2 Dashes of Tabasco Sauce
2 oz. Cheddar Cheese (shredded)
1/2 Small Onion (chopped)
1/4 Green Pepper (chopped)
1/4 Red Pepper (chopped)
Pierce potatoes and cook in microwave on full power for 8-9 minutes. Cool to handle. Cut potatoes lengthwise in quarter to make wedges. Carefully hollow out potato leaving 1/4 inch flesh of skins. Melt margarine, stir in dill, salt and Tabasco. Brush mixture on both sides of skins. Place skins on paper towel and microwave on full power for 4 minute, turn over and microwave another 4 minutes. Sprinkle with cheese, chopped veggies and bacon. Microwave until cheese is melted. Serve hot.
REVIEW; Not wanting to spend close to four dollars on dill that I probably would not use again I omitted it from the recipe. Also, my son nixed the bell peppers before I even got them out of the fridge! But besides those omissions I prepared the potato skins according to the recipe. The were really good. This was my first time to fix potato skins and I was surprised at how easy they were to fix.
Chex Party Mix Microwave Recipe
by Jana Lowry
1/2 Cup Butter or Margarine
1 1/2 T Seasoned Salt
4 1/2 T Worcestershire Sauce
2 2/3 C Corn Chex Cereal
2 2/3 C Rice Chex Cereal
2 2/3 Wheat Chex Cereal
1 C Salted Mixed Nuts
In a 4 quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter on high 1 minute. Stir in seasoned salt and Worcestershire. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High 5-6 minutes, stirring every 2 minutes.
REVIEW; I usually fix Chex mix during the holidays in a roaster.But, due to the fact that my roaster is stored in the garage and the cabinet it is in is blocked by my husband’s motorcycle there was not any Chex mix at our house this year. I can only imagine what could happen if I tried to move that motorcycle! So, this was a great time for us to get our “Chex mix fix”. BUT,if you have read any of my posts you know that my family
likes (loves) spicy food so there was no point in me making this according to the recipe if I didn’t want to hearcomplaints. So, here is what I added :1 T Liquid Smoke1 T (if not more) Cayenne Pepper2 C Pretzel sticks2 2/3 C Cheerios
Chocolate Chip Cookies (With Bisquick)
by Ruth Crow
1/4 Soft Margarine
3/4 Brown Sugar (packed)
1 egg
1 1/3 C Bisquick
1/2 C Chopped Pecans (optional)
6 oz. Chocolate Chips
Heat oven to 375. Mix together margarine, sugar and egg. Stir in Bisquick, nuts and chocolate chips. Drop by teaspoon 2″ apart on un-greased baking sheet. Bake about 10 minutes – until light brown. Cool for 15 minutes before removing from baking sheet. Makes about 3 dozen.
REVIEW; I guess you could call me a chocolate chip cookie “purist”. I tried to like these cookies. I even tried to eat one the day after I baked them and let me tell you, in my opinion, they just were not worth the calories. My son and husband ate them, but even they thought they tasted funny.So, regardless of who you are rooting for this Sunday I hope you get to have some great food and fellowship along with your football.Happy Cooking,[jani]
Jani, I love the slide show in your post! I need to try it with something. I don’t have a team in the game. I plan on doing work on Super Bowl Sunday. Maybe I’ll be the only one in the U.S. working, but I don’t care. I may try to watch some commercials.
If you don’t have a team in the game, then the Super Bowl is really just an excuse to throw back as much unhealthiness as your body can handle. If you don’t feel a little bit sick after the game, you’ve gone about your Super Bowl feast all wrong. Love the ribs recipe because some kind of barbecued meat is a must! If I come to your party, I’ll be packin’ an artery!