froggy
Full Member
Super Bowl 'Food'
BOURBON DOGS
1 pound cocktail franks
2 cups ketchup
3/4 cup dark brown sugar
3/4 cup bourbon
2 tablespoons minced onion
1/2 cup spring water
Combine everything and simmer for approximately 30 minutes in saucepan.
Serve with toothpicks.
Makes 8 servings.
HOT AND SPICY CHILE CHEESE DIP
1 tablespoon vegetable oil
1/2 cup chopped onion
2 cans (4 ounces each) chopped mild green chili peppers
1 can (14.5 ounces) Mexican style stewed tomatoes
1 pound Velveeta cheese (American cheese), shredded or cubed
PREPARATION:
Heat oil in a skillet; sauté onion until tender. Add chili peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.
HOT DOG AND BACON ROLL-UPS
Makes 60
2 pounds (20) hot dogs, cut in thirds crosswise
1 pound bacon (20 slices), cut in thirds crosswise
Brown sugar
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crock-pot and sprinkle generously with brown sugar.
Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.
Sausage & Cheese dip
Ingredients
Owens Sausage (spicy or regular, depends on heat level preference)
3 blocks (8oz) cream cheese
2 cans ro*tell tomatoes w/chili's
Brown sausage, and drain grease
In a crock pot combine the cooked sausage, cream cheese one whole can ro*tell tomatoes, and one can without the juice. Cook on low for about an hour stirring occasionally to mix ingredients. (Note: cut the cream cheese into chunks, and warm to room temp first)
Serve with tortilla chips
3 Bean Salad - Mexican Style
Yield: 8 Servings
Ingredients
1 cn green beans
1 cn garbanzo beans
1 cn kidney beans
1 c green pepper; chopped
1/2 c red onion; chopped
1 c cider vinegar
1 c sugar
1 1/2 ts salt
1/2 ts pepper
3/4 c salad oil
1 pk taco seasoning mix
Instructions
Drain canned beans, combine with green pepper and onion. Set aside.
Combine remaining ingredients, except taco seasoning. Pour over
vegetables, mixing well. Cover and marinate in refrigerator overnight
or 24 hours, stirring occasionally. Before serving, drain, leaving
small amount of marinade to toss taco seasoning with salad.
BOURBON DOGS
1 pound cocktail franks
2 cups ketchup
3/4 cup dark brown sugar
3/4 cup bourbon
2 tablespoons minced onion
1/2 cup spring water
Combine everything and simmer for approximately 30 minutes in saucepan.
Serve with toothpicks.
Makes 8 servings.
HOT AND SPICY CHILE CHEESE DIP
1 tablespoon vegetable oil
1/2 cup chopped onion
2 cans (4 ounces each) chopped mild green chili peppers
1 can (14.5 ounces) Mexican style stewed tomatoes
1 pound Velveeta cheese (American cheese), shredded or cubed
PREPARATION:
Heat oil in a skillet; sauté onion until tender. Add chili peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.
HOT DOG AND BACON ROLL-UPS
Makes 60
2 pounds (20) hot dogs, cut in thirds crosswise
1 pound bacon (20 slices), cut in thirds crosswise
Brown sugar
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crock-pot and sprinkle generously with brown sugar.
Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.
Sausage & Cheese dip
Ingredients
Owens Sausage (spicy or regular, depends on heat level preference)
3 blocks (8oz) cream cheese
2 cans ro*tell tomatoes w/chili's
Brown sausage, and drain grease
In a crock pot combine the cooked sausage, cream cheese one whole can ro*tell tomatoes, and one can without the juice. Cook on low for about an hour stirring occasionally to mix ingredients. (Note: cut the cream cheese into chunks, and warm to room temp first)
Serve with tortilla chips
3 Bean Salad - Mexican Style
Yield: 8 Servings
Ingredients
1 cn green beans
1 cn garbanzo beans
1 cn kidney beans
1 c green pepper; chopped
1/2 c red onion; chopped
1 c cider vinegar
1 c sugar
1 1/2 ts salt
1/2 ts pepper
3/4 c salad oil
1 pk taco seasoning mix
Instructions
Drain canned beans, combine with green pepper and onion. Set aside.
Combine remaining ingredients, except taco seasoning. Pour over
vegetables, mixing well. Cover and marinate in refrigerator overnight
or 24 hours, stirring occasionally. Before serving, drain, leaving
small amount of marinade to toss taco seasoning with salad.
