Super Sunday

It’s that time of year again, so I’m going to interrupt my discussion of informed shopping to touch on Super Bowl parties.  Actually it’s not that far off base, because one has to rely on good sense in planning both activities. The wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.  Spills are real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like tomatoes or red wine.

Another thing to avoid is a recipe that isn’t “fork friendly”. This includes tossed salads.  Dishes that contain small vegetables like peas or lots of diced vegetables are difficult to eat when not seated at a table. Small items can roll off and be ground into carpets.  Casseroles, whether served as a side or entrée, offer the perfect solutions, preferably the rice, pasta and bean based ones where the carbohydrates soak up the cooking liquid and retain the flavor yet release enough starch to bind the ingredients.  Macaroni, Lasagna, Boston Baked Beans, baked Manicotti and my Glamorous Ham Casserole are ideal for such occasions and I’m including two good recipes at the end of this blog. There are other suitable ones, like the Hot Chicken Salad in the Recipe Section as well.

As for the vegetable dishes and salads needed to fill out the menu, I recommend substituting marinated vegetables in light vinaigrette. Whole green beans, asparagus, cold roasted Brussels sprouts or lightly pickled blanched cauliflower and broccoli all work well, are easy to prepare and contain a minimum of oil to leave grease marks, should they be dropped.

On the subject of grease stains and spills. I’m not Molly McPerfect, but I hate to face big clean-up projects after a party, or having to deal with stubborn stains especially grease on chairs and in carpets. Most of all, I hate having to spend on cleaning products, equipment and don’t even mention the cost of a service! I avoid Chile, unless the company is small enough that I can serve it in bowls with spoons. It’s too messy otherwise. Wings have become a tradition, but I limit them to appetizers, particularly this year when, as predicted, the drought has forced the price up, just make sure that there are ample napkins and plates to leave bones on every table. The same is true of Salsa and chips. FYI homemade Pico de Gallo on bruschetta   is a great replacement. It’s easy to make, neat to eat and more filling and satisfying.

The whole point is to put less pressure on both the guest and the host by selecting a menu for this type of party that is simpler to prepare, easier to serve and consume, and less prone to accidents than would normally be offered at a dinner even a buffet. Keep in mind, for this occasion, the food is not the main attraction. Knocking yourself out to offer something spectacular will hardly raise a ripple, but don’t kid yourself either—not up to par will be remembered.  For example, consider the dessert, an elaborate cake or pie is far too involved and messy, but a plate of cookies would appear skimpy.  A big pan of warm bar cookies, cherry or cheesecake or chip or nut brownies, fruit bars, or a plate combining a variety of those things, things that can simply be picked up and eaten, is the answer—and much quicker and economical to prepare too.

I have some old metal ice cube trays, but loaf pans will do. So my solution is to buy 3 or 4 Jiffy muffin mixes of different fruit flavors and to some, like the banana, I add nuts, but that’s optional. Usually I get a package of brownie mix too. It takes very little time and effort—no beating required—to make the batters. I top them with sugar and cinnamon before baking, can make them up ahead and store them in plastic wrap in the fridge until I want to serve them. Then I simply unwrap microwave them for 30 sec. –they may need an extra sprinkle of sugar on top to freshen their appearance–and cut them in 6 pieces per loaf. Served heaped on a large plate, they make an attractive, tempting display and make a perfect ending for this type of meal.

Last year I wrote a blog on what I serve for my Super Bowl Party and I don’t think I’ll change this year. I like to have ham because I get so much mileage out of it afterward all of which, including recipes, I included in the blog. The information is still archived on this site and can be pulled up. Please do so at least, for the Glamorous Ham Casserole, because even if you don’t need it now, it’s a winner to have on hand, and for those who shun ham, remember smoked turkey .In fact,  turkey breasts  are a great alternative and I’ve noticed they’re sale priced in several markets this week.  I like to serve roasts, because sliced, presented with a plate of cheese and loaves of good bread, guests love to make sandwiches, which are easy to eat and contained, making them neat ways to feed people. The appeal is heightened if you have a way to grill the sandwiches—even a George Foreman Grill will do—and the real draw is wonderful loaves of fresh artesian bread waiting to be sliced. You’d be surprised how much of a great, lasting impression just presenting the loaves of bread makes on guests. It’s fun for them to grill their own sandwiches, and less work for you as well.

So here’s to enjoying your Super Bowl Party, and if you choose your menu wisely, you’ll be a winner that day and the following one, no matter which team gets the rings.

Boston Baked Beans; As a side dish rely on can information –as an entrée allow about 8oz per serving
(1) 15oz. can baked beans-depending on brand, liquid drained and reserved
1 Tbs. Molasses
1Tbs. Ketchup
1 tsp. spicy mustard (optional)
½ small onion in thin rings-separated
1 slice bacon cut in half crosswise
Put the beans in a lightly greased oven proof dish that holds them comfortably. Mix in the molasses, ketchup and mustard, if using. Add enough of the bean liquid to moisten, If needed.  Spread the onion over top and then the bacon slices. Bake at 350 degrees for 1 ½ hrs or until bacon looks done and a nice crust forms.  Serve hot.
**This can be made into a full entrée by placing scored or split hot dogs or other sausage of choice around the rim of the dish about ½ hr, before finished, or until cooked through and browned. Allow at least one per person.

Two Sauce Lasagna: Serves 6-8
9 Lasagna noodles
1 ½  lb. ground beef—Option use ½ lb beef and ½ lb. sausage
(1)16 oz can plain tomato sauce
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3 cloves garlic chopped – or 1Tbs. jarred
½ cup oil
1 tsp each dried oregano, dried basil and black pepper
Salt to taste
1 pt. Ricotta cheese
½  lb. Mozzarella cheese- sliced or shredded
½ cup grated Parmesan cheese
2 eggs
Cooking spray
(1) 10 oz box frozen chopped spinach-thawed and drained (optional)
(1) 4oz can mushroom stems and pieces—drained(optional)
1 ½  cups milk
3 Tbs. flour
3Tbs. butter
4oz Monterey Jack cheese in small dice (pepper Jack optional)
¼ tsp. ground nutmeg

Heat the oil in a skillet over medium heat. Add onion and garlic; sauté for 3 mins. Add meat and brown. Add tomatoes, seasonings, mushrooms if using, and cook for 30 mins. Meanwhile mix the eggs, ricotta and spinach if using, in a bowl. Spray an ovenproof 9”x13” pan with cooking spray, and spread ½ cup of the tomato-meat sauce over the bottom. Place 3 lasagna noodles over the sauce, pour 1 cup of the remaining sauce over them, dot with ½ the ricotta mix. Top with 3 more noodles; spread the remaining ½ cup tomato sauce over and dot with the rest of the ricotta mixture.
Make a white sauce by melting the butter in a saucepan over medium heat, add the flour and stir to a paste, add the milk all at once and stir until liquid is smooth.. bring to a boil and stir constantly until sauce is thickened—about 3 mins. Add nutmeg then Jack cheese stir until melted.

Pour ½ cup of the white sauce over the Ricotta mixture. Top with 3 more noodles and pour the rest of the white sauce over them. Cover with the Mozzarella and top with the Parmesan.

**There are two ways to approach this dish. One, cook the pasta first in the traditional manner, but you must keep it moist and pliable while assembling the dish or two, use uncooked pasta. The advantage to the first method is that the ends can be tucked in for a neater appearance, and the dish can be made ahead and frozen. The advantage to the second is saving the time and mess of boiling lasagna noodles and keeping them wet, but it must be cooked as soon as assembled. The cooking instructions are;
Preheat oven to 350 degrees  and always cook the dish until browned and bubbling—
Cooked pasta = 30 mins.
Cooked pasta frozen =1 hr. 15 mins—DO NOT THAW FIRST
Uncooked pasta = 1 hr.

Now relax and enjoy the Super Bowl, and make the menu easy enough so your guests relax too. They don’t like worrying about dripping or spilling any more than you do.  After all, you’re all there to have fun!!!