Even though I’m a little bummed the Jacksonville Jaguars didn’t make it all the way to the Super Bowl, I having a party anyway.  :-)  I love having friends over, and I look for any excuse.  I once had a party to celebrate National Potato Week.  I don’t even know if there is such an event, but I declared it so I could make a bunch of potato dishes.  But I digress. 

I’ve listed a few of my favorite recipes for the continual snacking that goes on during the game.  Hope you give them a try.  And, yea!! for whatever teams are playing.  I’m in it for the food.

Christmas Oyster Roll recipe

16 ounces cream cheese

2 tsps Worcestershire sauce

1/8 tsp garlic powder

½ tsp small onion, grated

3 T mayonnaise

1/8 tsp salt

2 cans smoked oysters, well drained and finely chopped

¼ C fresh parsley, chopped

Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour.

Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill in refrigerator for 24 hours before serving.

Serve with crackers.  I use Townhouse or Triscuits.

Olive Cheese Log

8 ounce cream cheese

½ small jar of green olives stuffed with pimentos, chopped

1 C finely chopped pecans

Mix cream cheese and olives.  Spread pecans on plastic wrap.  Lay cheese on pecans and shape into a log, covering completely with pecans.  Chill several hours before serving.  Serve with crackers.

Hobo Stew

If you’re expecting a large crowd for a Super Bowl Party, ask each guest to bring a can of their favorite vegetable.  Cook the pot roast the day before.  When cool cut into small, bite-size pieces.  Refrigerate until time to eat.

Shortly before time to eat, heat pot roast, add cans of vegetables undrained until you feel you have enough liquid.  After that, drain the canned veggies before adding.  Heat thoroughly.  Remove the labels and rinse the cans.  Use them to serve stew in.  The can will be hot, so wrap a paper towel around it.  Or, I have bought a lot of colorful bandanas from Oriental Trading Company and wrapped one around each can to complete the hobo theme.

3 1/2 lb of beef shoulder or boneless chuck roast

1 Tbsp olive

Salt, pepper, italian seasoning to taste

1 large yellow onion, chopped or sliced

4 cloves of garlic, peeled

1/2 cup of red wine or beef broth

Use a thick-bottomed covered pot. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side.  

When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine or broth.  Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.

Cook for 3 1/2 to 4 hours, until meat is tender.  Cool and cut into s

mall, bite-size pieces.  Refrigerate until ready to eat.

Add canned vegetables and heat thoroughly and serve in tin cans.  Enjoy!

Diva Dolores