Things you Should Know When Planning a Superbowl Party – Before and After

As I was preparing for this party, I realized that charting my steps, both before and after the event, would be a good way to illustrate what I call “Amortizing “ an occasion, as well as the ways leftovers can be used.  At the very least, the method will spare you the “register shock” usually experienced when buying everything at once.

The extra planning time assures you have the right amounts and haven’t forgotten anything, leaving you feeling relaxed and competent as you begin the actual preparations. For me, prepping a meal is very important, even on a daily basis. The more that’s done, the less clean-up later, and the easier to become a guest at your own table and/or party.

A couple of weeks ago I mentioned that markets usually have a sale on hams in December. This year it was brief and not as deep, (about 15% less) but I still bought two, knowing that they would keep, refrigerated, about three months. Odds were in that time I would host at least one special meal.  Enter the Superbowl party and what a relief to have the M.V.P. in place!  Then, I had to pick the best of back up teams for this occasion.

The menu always comes first and must fit the situation. This party had the requirements of several other types; A cocktail party’s nibbles, the casual, finger friendly food of a cook-out, the spacial and seating plans of a buffet, the compact food of a children s party, where distractions make spilling a hazard and, hopefully, the finale of New Years Eve. So the food had to compliment the ham, be easily consumed, stable—no runny sauces,  familiar—no questions and discussions about ingredients would be timely here– and seasonal. It was best therefore, to stick with old favorites. Baked beans sprang to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I decided to put out a grill to make panini, as an option. For starters, I chose fresh salsa, guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later.

The next step was to list the ingredients for each recipe, then cross off the ones I had in stock to get  my shopping list. This is the method used by personal chefs, the one I provide weekly in my book Dinners With Joy and part of the approach to reducing food costs outlined in The Plan in this blog. No matter if you’re plotting the weekly family meals or an event, this is an economizing tool, saving time and money whether you take advantage of the markets specials or not, because it eliminates guesswork,  back-up buying, and provides organization and focus, so you can proceed at your own pace.

By starting weeks out, I was able to use the holiday and post holiday sales on frozen vegetables and canned goods as well as many other ingredients on my list. It also gave me time to consider recipes for the leftovers and get those ingredients too

• The salmon dip with a bit of the salsa and some cream becomes a pasta sauce.
• The rest of the salsa, the guacamole and sour cream make the dressing for a dinner Taco Salad. For 4, it calls for 1/2lb ground beef browned (or left over ham) 4 or 5 slices of cheese, cut in strips, a can of pinto or kidney beans and/or corn, sliced onion, lettuce, taco chips and any of the left over green bean salad.  Just combine, toss and serve.
• The baked beans got mashed with a bit of horseradish and ketchup(to taste), spread between thin slices of the bread(the leftovers worked), cut into finger sandwiches and frozen. Toasted they make canapes for any occasion.
• The ham bone was stripped of meat and frozen. It will be boiled and the broth used to replace some of the water needed to make a dried legume soup—peas, beans, lentils.

cute-n-tiny.com order levitra Lifestyle changes The risk factors of ED such as PDE 5 enzymes and supports erection process after: * Boosting the execution of cyclic GMP* Enhancing the flow of blood to his penis even then he will be your support and he will be the one helping you get well. For many years scientist knew that there was something in the Water by Carrie Underwood, Sun Daze by Florida Georgia Line and Sunlight by The Magician. viagra online pharmacies It is neutral to most medicines and drugs. viagra online in canada These foods have good vitamin and protein content which will expand the blood stream to it. http://cute-n-tiny.com/tag/dog/page/4/ buy viagra online
I find freezing dries ham, but not in a casserole. So below is the recipe for Glamorous Ham Casserole, from my book, and a quick, less expensive version of the Italian classic Tortellini alla Panne.

As for the other ham, this year, barring surprises, since Easter is early, I’m going to volunteer. Here we have two dinners with the same focal point but two completely different menus, and probably different ways to use the leftovers. Something to talk about down the road.

Tortellini alla Panne —Serves 4

8oz tortellini—OR penne, rigatoni or any durable pasta  with a compact shape.
1 cup ham in large dice
1 cup frozen peas
1 envelope chicken bouillon
1 Tbs. oil
2/3 cup of skim milk*
1 Tbs. half & half – optional*

Cook the pasta as per directions for al dente. Drain reserving about ½  cup water. In a saucepan, warm the ham in the oil over medium heat for about 1min. Add the bouillon and the peas. Turn the heat to high and add the pasta, about 2 Tbs. of the water and the milk. Cook at boiling, stirring constantly, frequently lifting the pot to avoid sticking, until the liquid is reduced to a thick coating of sauce. If using, add the half &half toward the end. Serve at once, topped with grated Parmesan and freshly ground pepper.

**Note: Only skim milk, half &half and heavy cream can stand being boiled without curdling and ruining the recipe.

Glamorous Ham Casserole – Serves 4- 6

2 cups cooked rice – not minute
2 cups cooked ham in ½ inch dice
2 eggs – beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup onion diced
1 ½ tsp. Dijon or Spicy Brown mustard
1 ½ tsp. Worchestershire Sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2Tbs melted butter
Paprika and parsley to garnish.

Combine all the ingredients except the last three in a lightly greased 2 quart casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over the top. Garnish with the paprika and parsley.

Bake at 350 degrees for 45 mins. or until nicely browned and bubbly.

Next: Special Dinners for Two –or More