Game Day Goodies…Bacon Through the Rye

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 Super Bowl 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 and her recipe is below…I’m not sure how it will come out starting with raw bacon

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.