Pictured above: a meatball slider using the recipe from Harry Caray's steak house in Chicago. It is one of several recipes in a story Jane and I wrote appearing in today's edition of Parade magazine. The assignment was to gather classic recipes from around the country that are suitable for a Super Bowl party.

Some of the other recipes included in the story are deviled eggs from the Blue Willow Inn:

Pimiento cheese from the Tomato Jam Cafe:

Jalapeno poppers honoring the guero peppers served alongside Sonoran hot dogs in Tucson:

And stuffed potato skins from Spudly's Super Spuds in Metarie, Louisiana: