Recipes & Such

Here are a few recipes for your Super Bowl Party.
I guess I'll have to root for Seattle since the Colts didn't make it. (My sister lives there, what can I say...)

Maybe next year...

Enjoy!!!
B.D.

Trawler's Crab Dip

1 can (6 oz) White meat crab (or fresh)
1 cup Mayonnaise
4 Tbsp. French dressing
1 Tbsp. prepared Horseradish
1 cup mild Cheddar cheese, finely grated

Mix all ingredients well.
Chill several hours.
Serve with Club crackers.


Manhattan Meatballs

1 pound ground beef
1 pound mild pork sausage
2 cups bread crumbs
2 eggs
1/2 cup chopped onion
2 tablespoons dry parsley
2 teaspoons salt
1/2 teaspoon garlic salt

Sauce:
1 jar apricot preserves (12 oz)
1/2 cup barbecue sauce

Mix first 8 ingredients together and form meatballs. You may brown in a skillet or in an oven at 450 degrees for 15 minutes. Heat sauce, and pour over meatballs. Bake at 350 degrees for 25 minutes or cook in crock pot. You can serve over rice or as an appetizer with toothpicks.


Baked Buffalo Chicken Wings

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.


Roasted Red Pepper Dip

You can make this creamy dip more quickly by substituting 2/3 cup of drained jarred roasted red peppers or smoky jarred roasted jalapeño peppers.

2 medium red bell peppers
1 tablespoon minced garlic
1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup sour cream
1 tablespoon finely chopped basil
Salt and freshly ground pepper

(If using store bought, skip this step)

Roast the peppers over a gas flame or under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 20 minutes. Discard the skins, cores and seeds. Pat the peppers dry and finely chop them.

In a skillet, cook the garlic in the oil over moderate heat until fragrant, about 30 seconds. Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Refrigerate until chilled. The dip can be refrigerated for up to 2 days.


Orange-Glazed Chicken Wings

1 cup fresh orange juice (from about 2 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings

Heat the oven to 400. In a large bowl, combine the orange juice, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

(This is Julie's recipe for Sausage Pinwheels)

Sausage Pinwheels

1 lb bulk sausage (mild or hot - whichever you prefer)
1 lg pkg cream cheese
Crescent rolls

Preheat oven to 375 degrees.Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels)

Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.

Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)

Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.One pkg of the 8 count crescent rolls makes 16 pinwheels. The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle.