Pass, punt and feast your way to a super Super Bowl party

Super Bowl Sunday wouldn’t be complete without some great food to munch on, but finding and deciding on new appetizers can be frustrating.

Well, look no more, several Sedalia Democrat readers and staff have contributed a few of their favorite recipes.

Democrat Editor Bob Satnan usually enjoys making an easy and delicious sausage-cheese spread served on toasted rye from a recipe given to him by his sister. But, this year he’s participating in the Healthy U program so he’s opting for a recipe that has fewer calories that was given to him by a high school buddy, Mike Nochevich.

Mike’s Reuben Dip is easy to assemble: a package of corned beef strips, a can of sauerkraut, a bag of Swiss cheese and a medium bottle of Thousand Island Dressing. Mix all the ingredients together and let warm in a slow cooker; serve on chunks of French bread or your favorite crackers.

Satnan said to bring the calorie count even lower, add less cheese to the recipe, and while snacking, plan to eat smaller portions.

Melissa Bedwell, of La Monte, changed up a meatloaf recipe by making it into bite-sized sliders served on toasted rolls. She prefers to use Hawaiian savory butter rolls.

Originally prepared on the grill, the tangy slider burgers can be fried on a griddle. Bedwell slathers them with a ketchup-orange marmalade sauce during the last half of the cooking time. This gives them a bit more “tang.” The sliders make attractive two- to three- bite morsels and taste great served with a side of crispy homemade, sweet potato chips.

The chips are easily made in the oven, drizzled with extra virgin olive oil. After removing from the oven, sprinkle with sea salt. Bedwell said depending on what you are serving the chips with, you can add savory herbs. She likes to use rosemary, oregano, pepper, thyme and sage on the chips as they are baking. For a garnish she adds garlic and celery salt.

Greg Katzing, of Sedalia, usually makes his popular guacamole dip for Super Bowl day. He said that it’s always the first to go, and friends want him to make more. Along with his dip he said he’ll be making “other delights” such as potato skins, shrimp on the “barbie,” jalapeño poppers and prime rib as the main course.

As for myself, I found a simple kabob made with cheese and ham squares, grape tomatoes and dill gherkin pickles accompanied with a homemade honey mustard dipping sauce. These would be great if you are watching your calorie intake and they also make a colorful addition to the table.

And remember, kabob arrangements can be made out of many different foods such as fruit, vegetables, cheese and meat to higher-calorie fare such as chocolate bites and marshmallows or cake. Dipping sauces can vary from low-calorie types to an endless list — like Asian peanut sauce to caramel, cheese or chocolate.
 

Baked sweet potato chips

2 medium sweet potatoes, scrubbed and sliced 1/8-inch thick

1 tablespoon extra-virgin olive oil

1/2 teaspoon coarse salt, preferably sea salt

1 lime, cut into wedges, for serving

Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between two rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges. Serves: Four

Source: marthastewart.com/317420/baked-sweet-potato-chips

Melissa’s tangy meat loaf sliders

1 small onion (1/2 sliced into rings, 1/2 diced)

1 pound ground pork, or beef, veal or turkey

1/4 cup fresh parsley, chopped

1/2 cup breadcrumbs (preferably panko)

1 large egg

1 teaspoon sweet or smoked paprika

1/3 cup ketchup

1/3 cup duck sauce or orange marmalade

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

8 small rolls (slider style)

Lettuce, sliced tomato and pickle slices for topping

Sweet potato chips, for serving (optional)

Preheat a grill or griddle to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the ground meat with the diced onion, parsley, breadcrumbs, egg, paprika, one-tablespoon each ketchup and duck sauce/marmalade, one-teaspoon salt and 1/2-teaspoon pepper. Gently form into eight patties (about 1/4-cup); make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about six minutes. Meanwhile, mix the remaining ketchup and duck sauce/marmalade in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread on the buns the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles.

Serve with sweet potato chips, if desired.

Source: Melissa Bedwell, La Monte

Turkey-cheddar kabobs with honey mustard dipping sauce

1 pound deli-smoked turkey, cut into 1-inch cubes

1 (8-oz.) package Cheddar cheese cubes

1 pint grape tomatoes

1 (16-ounce) jar dill gherkin pickles

27 (4-inch) wooden skewers

Honey mustard dipping sauce

 Thread one each of first four ingredients evenly onto wooden skewers. Cover and chill 30 minutes or up to one day. Serve kabobs with honey mustard dipping sauce.

Honey mustard dipping sauce: Stir together 3/4-cup light mayonnaise, 1/4-cup coarse grained Dijon mustard and two-tablespoons honey. Cover and chill 20 minutes or up to three days. Makes about 1 1/2-cups.

Recipe source: Faith Bemiss from  Southern Living, September 2007

The Sausage Stuff

1 pound lean ground beef

1 pound pork breakfast sausage

1 pound Velveeta, cubed

1 loaf of cocktail rye bread

Brown the ground beef and sausage together, then drain well. Add Velveeta and stir until it all is melted. Put the mixture into a bowl and refrigerate for at least an hour.

Preheat oven to 350 degrees. Arrange 12 to 15 slices of cocktail rye on a baking sheet. Put a heaping tablespoon of the meat-cheese mixture on each slice of the bread, then bake for about 10 minutes. (You want the edges of the bread to get crunchy, but not burned.)

Source:  Democrat Editor Bob Satnan

Greg’s Guacamole Salsa

2 medium ripe avocados, peeled, pitted and chopped

1 package guacamole seasoning mix

1 medium tomato, chopped

2 tablespoons chopped red onion

1 tablespoon lime juice

Mix avocados, guacamole mix, tomato, onion and lime juice in medium bowl. Cover bowl with plastic wrap. Refrigerate at least 30 minutes or until ready to serve. Stir before serving. Serve with tortilla chips.

Recipe source: Greg Katzing, Sedalia

Mike’s slow- cooker Reuben dip

1 large package of Buddig Corned beef cut into strips

1 large jar of Frank’s sauerkraut

1 large bag of shredded Swiss cheese

1 medium-sized jar of Kraft Thousand Island Dressing

Mix all together and put in slow cooker on low setting, for two to four hours. Stir occasionally. Tear up some French bread (or whatever your desired bread is) and serve dip on it or crackers of choice.

Double the recipe for larger servings or a large slow cooker.

Recipe source: Editor Bob Satnan from high school classmate, Mike Nochevich