Home & Garden

Dining In: Super Bowl day

bacon recipes

Photo courtesy of Farmland Foods.

recipes by Karen Diefendorf
Score a touchdown with hungry Steelers and Cowboys football fans at your house on Super Bowl Sunday with these hearty snacks.

Bacon and onion dip
(pictured above, left)
   1 pkg. (16 oz.) bacon, fried crisp and crumbled
   1 large round loaf bread (sourdough, rye, pumpernickel)
   1 pkg. (8 oz.) cream cheese, softened
   1 carton (16 oz.) sour cream
   1 can (4 oz.) chopped green chilies, drained
   6 green onions, chopped
   Cook bacon until crisp. Drain, crumble, and set aside. Cut off top of bread and remove inside, leaving a 1/2-inch shell of bread. Cut removed bread into 1-inch cubes. Beat together cream cheese, sour cream, chilies and onions. Stir in bacon. Spoon mixture in bread and replace bread top. Wrap entire bread in heavy foil and bake 1 1/4 hours at 350 degrees. Serve bread surrounded by cubes for dipping. Or serve crackers, chips, or pretzels for dipping.

Barbecued chestnuts
(pictured above, front)
   1 can (8-oz.) whole water chestnuts, drained
   1 pkg. (16-oz) bacon
   6 Tbsp. chili sauce
   3 Tbsp. brown sugar
   1 Tbsp. Dijon mustard
   1 Tbsp. bourbon
   Wrap each chestnut with 1/2 slice bacon and secure with toothpick. If necessary, cut chestnuts in half to make chestnuts and bacon strips come out evenly. Arrange bacon-wrapped water chestnuts in a single layer in a shallow baking pan. Broil until crispy, about 5 minutes on each side. Drain well. Blend remaining ingredients and pour over bacon-wrapped chestnuts. Bake at 350 degrees for 20 minutes. Makes about 30 appetizers.

Crabmeat treats
(Easy to make ahead and freeze. I usually double the recipe and keep them on hand.)
   1 jar Old English cheese
   1/2 tsp. seasoned salt
   1/4 tsp. garlic powder
   2 Tsp. parsley, finely chopped
   1 stick butter, softened
   1 Tbsp. mayonnaise
   1 can crabmeat, drained
   3 English muffins
   Mix cheese, salt, parsley, garlic powder, butter, and mayonnaise. Fold in crabmeat. Spread on 6 English muffin halves. Place on cookie sheet and cover with foil or plastic wrap. Freeze. When ready to use, cut each muffin into quarters while frozen and place under broiler until bubbly and golden brown.

Chili wings
   1 c. pineapple juice
   2 Tbsp. balsamic vinegar
   2 Tbsp. dark brown sugar
   4 cloves garlic, minced
   1 jalapeno pepper, chopped
   1 Tbsp. pepper sauce
   1/2 tsp. ground allspice
   Salt and pepper to taste
   1/4 c. ice
   12 chicken wings
   To make the marinade, combine the pineapple juice, vinegar, brown sugar, garlic, jalapeno pepper, pepper sauce, allspice, salt, and pepper in a small saucepan; boil 2 minutes. Add the ice and set aside until cool. Cut the wings into 3 pieces and discard the small wing tip. Place the chicken wings and marinade in a bowl and refrigerate 2 hours. Preheat the grill (or broiler). Remove the wings from the marinade and cook slowly for 15 to 20 minutes, turning once. Makes 4 servings.

Sweet and sour meatballs
    Meatballs:
   1 lb. ground beef
   1/4 c. minced onion
   2 Tbsp. minced parsley
   1 Tbsp. prepared mustard
   1 clove garlic, minced
   2 Tsp. Worcestershire sauce
   1 tsp. oregano
   1 egg white
   2 Tbsp. bread crumbs
   Sauce:
   1 can (8 oz.) tomato sauce
   3/4 c. water
   2 Tbsp. soy sauce
   2 Tbsp. lemon juice
   2 tsp. sugar
   Combine meatball ingredients and shape into one inch balls. Brown in skillet sprayed with nonstick cooking spray, turning to brown evenly. Mix sauce ingredients and add to meatballs. Simmer 20 minutes. Remove from heat and serve.

Ham and cheese roll-ups
   1 c. Cheddar process cheese spread
   4 (8-inch) flour tortillas
   1/2 c. sliced green onions
   1/2 c. sliced ripe olives
   1/4 c. diced green chiles
   4 oz. sliced ham
   Spread 1/4 cup cheese spread on each tortilla. Top each with 2 tablespoons each green onions and olives, 1 tablespoon chiles and 1 ounce ham. Roll up each tortilla jelly-roll fashion; wrap in plastic wrap and chill at least one hour. To serve, slice each roll into 12 slices. Top with additional cheese if desired.

Cheese and ham calzone
   1 can (10-oz.) refrigerated pizza crust
   2 tsp. mustard
   4 slices processed cheese singles
   1 pkg. (5-oz) thin smoked or baked ham slices
   1/4 c. each: chopped onion, green pepper, and tomato
    Unroll pizza crust on lightly oiled cookie sheet. Stretch crust to form 15x10-inch rectangle. Spread with mustard. Layer cheese and ham down the center of the crust. Top with onion, green pepper, and tomato. Fold crust over meat and vegetables. Pinch all edges to seal. Make small cuts across top to vent. Bake at 425 degrees for 12 minutes or until browned. Let cool slightly to allow cheese to set. Makes 3 to 4 servings.

Pizza sausage roll
   1 1/2 lb. Italian sausage
   1 chopped onion
   1 Tbsp. parsley, chopped
   1 clove garlic, minced
   1 4-oz. can mushrooms, chopped
   1 lb. pizza dough
   1/2 lb. Mozzarella cheese, coarsely grated
   1 c. grated Cheddar Romano or Parmesan cheese
   1 beaten egg
   Uncase sausage and saute. Add chopped onion, parsley, garlic, and mushrooms and continue to saute. Spread pizza dough into thin (1/4-inch) rectangle. Spread sausage mixture on dough and layer with Mozzarella and Cheddar. Sprinkle with Romano or Parmesan cheese. Roll up jelly-roll fashion, starting at wide end, and seal sides. Place on well-greased pan and glaze top with beaten whole egg. Preheat oven to 475 degrees and bake until top is golden, for 20 to 30 minutes. Cool. This can be frozen after cooking. When ready to serve, thaw at room temperature several hours and warm in oven for a few minutes.

Pepperoni chili
   1 lb. ground beef
   1 large onion, chopped
   1 clove garlic, minced
   1 can (15 oz.) kidney beans, rinsed and drained
   1 1/2 c. water
   1 1/4 c. picante sauce
   1 c. chopped green pepper
   1 c. chopped red pepper
   1 can (6 oz.) tomato paste
   1 c. chopped pepperoni
   1 Tbsp. balsamic vinegar or red wine vinegar
   1 1/2 tsp. chili (or more to taste)
   1/2 tsp. dried oregano
   Toppings:
   Sliced ripe olives
   Shredded Mozzarella or Cheddar cheese
   Sour cream
   Chopped onion
   Additional picante sauce
   Brown ground beef with onion and garlic. Drain. Add remaining ingredients except toppings. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Top as desired. Makes 8 one-cup servings.