Your Recipes NEEDED

Greetings all!

My good friend Diana Serbe, web mistress of "In Mama's Kitchen",

http://www.inmamaskitchen.com/index.html

needs YOUR help!

Her message to me was as follows:
I am trying to get an article and some recipes together for Super
Bowl Sunday. I even am doing an article about an uncle of mine who
was an All-American many many moons ago. He played for Notre Dame
and had a strange story about how his football legs developed.

Do you have any super-casual recipes that would work?

I therefore solicit you, my comrades on this great forum, to help her out (even if she is one of them dang Yankees). She will (with your permission), post your (worthwhile) recipes on her web page.

TIA! --JDK--

So are we supposed to add the recipes here or on her web site?

Adj said to post "on her web page" but I think you have a good idea Packer. Could we just post em here and then Diana can use the ones she likes. I think after a recipe is posed here, anyone can use it, or??? how does that work?
Joe

The only thing I make on Super Bowl Sunday is my finest Chili with White Rice. Everything else is too messy, mess up the house with dripping finger food.

Fab, you and Shanghai Jimmy would have been good buds!
Joe

quote:

Originally posted by PapaJoe8

Adj said to post "on her web page" but I think you have a good idea Packer. Could we just post em here and then Diana can use the ones she likes. I think after a recipe is posed here, anyone can use it, or??? how does that work?
Joe

EITHER.

Ok then Diania (I like your web site by the way), I once made Guackamole for a living. Here is what I make now;

One box ( two clear packs ) of the Guackamole they sell in the prodice section at the grocery (I think they sell some brand of this stuff almost everywhere), one medium chopped onion, one can of Rotel Mexican, regular if you can't find the "Mexican") tomatoes (drained) I drink the juice, the juice from one small lime, garlic powder and black pepper to taste. Mix it all up and chill if you have time. If you have more than 20 folks, x's this recipe. I'm not great at writing recipes but this Guackamole is tha bomb!

I make this for Superbowl and it gets rave reviews. Even better, they eat it all up.
Joe

Come on now folks! This is a time sensitive matter. "Rick F." just submitted one so good that a whole page will be devoted to it. I know the recipes are out there!

quote:

Originally posted by fabulousoyster

The only thing I make on Super Bowl Sunday is my finest Chili with White Rice. Everything else is too messy, mess up the house with dripping finger food.

Hmmmm. Something MISSING here. Your recipe, maybe?

This is one we often make for football snacking.

PARTY SHRIMP SPREAD

2 (8 oz.) pkg. softened cream cheese
1 cup cocktail sauce
1 ½ cup cooked baby shrimp
1/3 cup chopped green onions
1/3 cup chopped green pepper
1/3 cup sliced ripe olives
1/3 cup diced fresh tomatoes, drained
1/ 2 cup freshly grated Parmesan cheese

On a pizza pan or large, flat round tray, spread the cream cheese evenly. Spread the cocktail sauce on top. Sprinkle the shrimp, green onions, green pepper, olives and tomatoes onto the cocktail sauce. Distribute the Parmesan cheese evenly over all the other ingredients so it looks like a pizza. Cover and chill until serving time. Serve as a spread with crackers.

How about this one .. they are always a hit with my friends at parties ...

Italian Sausage Stuffed Mushrooms

1 lb. bulk Italian sausage (mild, hot or a combination to your taste)
1 c. grated parmesan or romano cheese (or a combination)
1/4 c. dry seasoned bread crumbs
1 lb + fresh mushrooms, cleaned and stems removed

Mix sausage, cheese and crumbs. Stuff mushroom caps with sausage mixture and place in a baking dish sprayed with non-stick spray. May be made several hours ahead to this point - cover and refrigerate if not baking right away.

Bake, uncovered, about 20 minutes at 375 degrees.

Enjoy!
Bunny

Keep them coming. If you have more than one favorite; feel free to post 'em all.

Louisiana Shrimp spread-3/4 cooked shrimp(I prefer 25-30ct)chopped,///8 oz.cream cheese softened,1tbsp worchestershure sauce//1/2 small onion,chopped//2tsp hot sauce//2tsp Old Bay seasoning//1/2 tsp.frsh chopped roasted garlic///Mix together and chill overnight.Serve with crackers or slices of crusty french bread.

I call this Pizza Dip
On a pizza pan or you can use a 9x13 cake pan
Spread 8oz softened cream cheese
Dump on bottle of Ragu Pizza Quik Sauce
Sprinkle on 4-5 stalks chopped green onions
2in can of sliced black olives
Sprinkle on maybe 1 1/2-2c grated cheese

Serve with tortilla chips

When I take this to a party I buy an aluminum pizza pan. There is never any of this left over at my house!

Update:

If you send your recipes directly to Diana please use your "real" name vs. your RF alias to recieve credit where credit is due. Also, if you submit recipes on this thread it is assumed that you are giving permission for Diana to use same on her site. Otherwise, you recipe, if used will only be listed as from
""your alias" from Roadfood.com"

Thanks --

Adjudicator, How about sending her your famous Swamp Gravey recipe.
I'm sure that would be a hit at any football gathering. Chow Jim

Since DA SAINTS is goin' to be in Da Super Bowl I be makin Jambalaya, I Guar- on - tee! AAAA EEEE!

CHICKEN AND ANDOULEE JAMBALAYA

· 1/2 cup vegetable oil
· 3 cups chopped onions
· 1 cup chopped bell peppers
· 3 teaspoons salt
· 1 1/4 teaspoons cayenne
· 1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
· 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
· 3 bay leaves
· 3 cups medium-grain white rice
· 6 cups water
· 1 cup chopped green onions
Preparation
1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
2. Season the chicken with the remaining 1-teaspoon salt and remaining 1/4-teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
3. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
4. Stir in the green onions and serve.
Makes 10 to 12 servings

Hi Everyone,
I am the mysterious diana for whom adjudicator turned into advocator.
Thank you all so much for your generosity. And those of you who sent recipes with shrimp in them - well, we are having a shrimp recipe contest with a delicious prize and I will automatically enter them in the contest. You are all free to enter, of course.

Thank you all for sharing so freely. And Happy New Year to all

D

I cant take credit for these, but they're EASY and always a hit...

1st... one package of cream cheese cut into 2 (lengthwise) rolled in a packet Italian seasoning dressing mix. Serve with crackers... AMAZING!

Buffalo Chicken Dip

4 boneless skinless chicken breast halves, boiled and shredded

1 12 ounce bottle hot sauce

2 8 ounce packages of cream cheese

1 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces Monterey Jack cheese or Cheddar Cheese, grated

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.

Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.

Serve hot or warm with Doritos "Scoops" (you need a sturdy chip for this!) or celery sticks.

quote:

Originally posted by Jimeats

Adjudicator, How about sending her your famous Swamp Gravey recipe.
I'm sure that would be a hit at any football gathering. Chow Jim

Wow Jim. You remember that? Kool. That's more of a thing I associate with fish frys, though. Of course, fish frys are good any time of the year.

I believe I posted this one before in one of the holiday appetizer threads, but I am repeating because it is soooo easy and so good.

Teriyaki Meatballs

1 bag frozen ready made meatballs
1 bottle Teriyaki Baste and Glaze (the thick one, not watery)
Sesame seeds

Thaw meatballs and warm in microwave on low power. Place meatballs in crockpot. Pour Teriyaki over meatballs and heat on low for several hours. Sprinkle with sesame seeds just before serving. You can also add pineapple chunks, but I prefer to serve just the meat and sauce.

Enjoy!
Bunny

I have done the exact same recipe as bunny slippers with teriyaki and sesame seeds, but with wings...bake the wings(I am speaking of the 3lb package in the grocers freezer) according to package,cover with sauce and seeds,bake at 425 for about 25 minutes.I then turn on the broiler to crisp them just a bit more..easy and good!!!

quote:

Originally posted by writeitup

Hi Everyone,
I am the mysterious diana for whom adjudicator turned into advocator.
D

"advocator" is similar but not identical to "advocate," which is similar but not identical to (Spanish) "avocado," lawyer,which in turn is similar but not identical to (Nahuatl) "ahuacatl," which is identical to avocado.

Therefore an Advocate is a "large, usually pear-shaped fruit having green to blackish skin, a single large seed, and soft, light-green pulp."

Yep, sounds like the Advocate we know and love!

quote:

Originally posted by Rick F.

quote:

Originally posted by writeitup

Hi Everyone,
I am the mysterious diana for whom adjudicator turned into advocator.
D

"advocator" is similar but not identical to "advocate," which is similar but not identical to (Spanish) "avocado," lawyer,which in turn is similar but not identical to (Nahuatl) "ahuacatl," which is identical to avocado.

Therefore an Advocate is a "large, usually pear-shaped fruit having green to blackish skin, a single large seed, and soft, light-green pulp."

Yep, sounds like the Advocate we know and love!

OK Rick. I'm going to have to think about this one a bit.

Signed:

Adjudicator

--Agitator-- ( )

quote:

Originally posted by Adjudicator

OK Rick. I'm going to have to think about this one a bit.
Signed:
Adjudicator

--Agitator-- ( )

Do I sense the beginning of some agitprop here? (Oh, dear: I just saw the clock. No wonder I'm making--if possible!--less sense than usual!)

I think it quite clever of Rick to turn adjudicator into an avocado. Left to his own devices, adjudicator has been known to turn himself into an elf.
Let's face it, it is a far, far better thing to be an avocado than an elf. This opens the topic of reincarnation, but I'll leave that alone as tonight is New Year's Eve.

I can't take credit for this, it's an old old recipe and after seeing it on Paula Deen a while ago I decided to make it again, with my own twists

Sausage balls/logs

1lb bulk italian sausage (or scooped from links)
3-4 cups of bisquick
1lb schredded cheese, your choice but I like chedder
Mix BY HAND, then roll into golf ball size balls or 1/2x2" logs
bake at 350, 15-20 minutes

Dipping sauces can be anything from yellow or spicey mustard to bottled bbq sauce or frenchs salad dressing.

Variations:
Use any bulk sausage or ground meat but for the leaner meats you'll need to add oil or margerine to help bind together while cooking
Any basic bisquit mix including home made but leave out any lard, butter, water, milk etc, except as noted above.

I made the above using ground chuck and pepper jack, rolled half into burger bites, then added a package of taco seasoning to the remaining mix and made taco bites

Hey there, Dreamzpainter, if you made changes to a recipe it's yours.
Do any of us EVER follow recipes exactly?

quote:

Originally posted by Jimeats

Adjudicator, How about sending her your famous Swamp Gravey recipe.
I'm sure that would be a hit at any football gathering. Chow Jim

WHAT THE heck. Let's confuse Diana completely.

With all of the talk on the board about fish fries, gumbo, okra, etc., a true SOUTHERN Fish Fry is not complete without Swamp Gravy. While this dish is as individual as the person who makes it, here is a basic recipe to begin with.

Swamp Gravy

2 large potatoes, chopped
1 large onion, chopped
1 14 oz can whole kernel Corn
1 28 oz can of crushed red tomatoes
1 14 oz can cut okra
1 28 oz can water (use the tomato can to measure)

Pour grease in which you used to fry your fish up into old coffee can and set aside for the next time you fry fish. Put frying pan back on the burner. Heat on high. Add all the ingredients to the drippings in the bottom of the frying pan. Add water. Stirring constantly until vegetables are done and liquid is thickened.



Here is ANOTHER variation on the recipe...

Swamp Gravy II

Fry some fish golden brown. Pour off the grease, but leave some of the drippings. In the drippings, brown:

4 or 5 finely diced potatoes
2 or 3 finely diced onions
1 chopped bell pepper (optional)

When these are tender, add a large can of tomatoes and 1 to 2 teaspoons of Louisiana Hot Sauce. Salt and pepper to taste.
Pick some of the meat off 1 or 2 of the cooked fish and add to the mixture.

Simmer for as long as you can stand the wonderful aroma. This is a basic recipe; anything can be added. If you really like it hot, add diced Jalapeno or Serrano peppers. Enjoy. Also & FYI. This is the more authentic recipe of the two.

Hey Adjudicator,
Yes, let's get her totally confused. What is sanity after all?

Better yet, invite her to a fish fry!