Let the season begin… And some things never change thankfully.
So with the weekly menu pretty much set, I even found some time for Super Bowl eats without going to, too much trouble and too much prep time.
Mike’s all-time favorite game day treat is once again on the menu for football snacks we just do appetizers most of the time, but we had a hard time finding the little sliced cocktail-sized rye bread finally tracking it down and bought 2 loaves for the freezer for several servings.
We have a few ideas for other nibbles that include an easy favorite shrimp cocktail, a small veggie plate with whipped feta, and some kind of dessert like brownies or a limoncello tiramisu. We shall see what actually shows up on the game food table.
Ruthe Reichle has something similar to what I make; her recipe is below, but I’m not fond of that raw bacon approach, hmm.
“Rose’s” Bacon Through the Rye:
1/2 pound crispy fried bacon
1 cup shredded cheddar cheese
4 green onions, thinly sliced
3 tablespoons mayonnaise
20 slices of cocktail rye
Mix bacon, cheese, onions, and mayo and spread on bread slices. Broil until bubbly, about 2 minutes
Ruth’s Recipe:
Coarsely grate or chop a quarter pound of extra-sharp white cheddar. Chop a quarter pound of cold uncooked bacon and mix it in with the cheddar. Mince half a small white onion and add that, along with a tablespoon of well-drained bottled horseradish. Sprinkle in a quarter teaspoon of salt and a few good grinds of black pepper. Spread this onto 6 or 7 slices of thin white bread (Pepperidge Farm is perfect), set them on a baking sheet, and freeze for 15 minutes. Cut off the crusts and then cut each toast in quarters. Bake in a preheated 375º oven for 20 minutes or so, until everything has melted into a delicious golden goo.
You must be logged in to post a comment.