Are you ready…for another set of recipes for your Super Bowl party? Whether you're hosting the gang or bringing a potluck dish to a party, The Old Farmer’s Almanac Monthly February Edition (also available on iTunes) has the fumble-proof, crowd-pleasing recipes you need.
Are You Ready for Some Football…Food?
2 avocados, peeled, pitted, and sliced
2 cloves garlic, minced
1 shallot, finely minced
2 tablespoons lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon salt
several drops of hot sauce
1 tablespoon chopped fresh cilantro, optional
Place the avocado slices on a large plate and mash them with a fork. (This method creates a consistency that is still a little chunky.) Add the garlic, shallot, lemon juice, Worcestershire sauce, salt, and hot sauce and stir to blend. Add the chopped cilantro, if using, and mix. Transfer the guacamole to a bowl and lay a sheet of plastic wrap directly on the surface to prevent browning. Refrigerate for 2 to 3 hours or until lightly chilled. Stir before serving, alongside tortilla chips. Makes 8 servings.
Cheesy Sausage Dip
1 pound breakfast sausage
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) diced tomatoes with green chiles, drained
In a large skillet over medium heat, cook the sausage until browned evenly. Remove from the skillet and cut into small pieces. Put the cream cheese into a 1 ½-quart slow cooker. Add the sausage and diced tomatoes with chiles. Cover (no stirring necessary) and cook on low for 90 minutes. Mix well before serving, alongside tortilla chips. Makes 20 servings.
Thai Chicken Wings
2 pounds chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
2 tablespoons sherry
2 tablespoons honey
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger
crushed hot red pepper, to taste
Using kitchen scissors, cut the tips from the chicken wings. Cut the remainder of each wing into two pieces. Heat the oil in a wok on high heat and fry the wings for 3 minutes, or until browned. (If your wok is not large enough to hold the wings in a single layer, fry the wings in batches.) Combine the remaining ingredients in a small bowl. Add to the wok and stir well. Reduce the heat to low, cover, and simmer for 15 minutes. Uncover and stir frequently (the sauce gets thick and might burn) for 15 minutes more, or until the wings are tender. Makes 6 servings.
Broccoli and Cheese-Stuffed Potato Skins
6 medium potatoes, baked
4 slices bacon
1 small onion, diced
1/3 cup warm milk
freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese, divided
½ head broccoli, cooked and finely chopped
2 tablespoons butter, melted
Preheat the oven to 400 degrees F. Cut the potatoes in half lengthwise. Scoop out the pulp and place half of it in a large bowl. (Save the rest for another meal.) In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain. Add the onion to the skillet with the bacon drippings and cook until golden brown. Put the onions into the bowl with the potatoes. Add the milk and pepper and mash. Add the pepper jack cheese and ½ cup of the cheddar cheese and mix. Add the broccoli and mix again. Crumble the bacon, then add it to the potatoes and stir to combine. Brush the potato skins with the melted butter and place on a baking sheet. Spoon the broccoli-cheese mixture into the potato skins. Bake for 10 minutes. Remove the sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the remaining cheddar cheese. Place the baking sheet under the broiler for 6 minutes, or until the cheese melts. Makes 12 servings.