February 2012 Food Focus
Celebrate the ‘big game’ with party recipes
Even though this year’s Super Bowl will be played in the state capital, most of us will be watching it just as always — on TV, and either attending or hosting a Super Bowl bash. Here are some reader-submitted goodies great for kicking off any party. Pictured are Dave Mauer’s “Hot and Spicy Chicken Wings” and Sharon Jo Hollar’s “Favorite Party Mix.”
Chicken wings and party mix prepared by Emily Schilling/Photo by Richard G. Biever
Hot and Spicy Chicken Wings
20 chicken wings (about 3 lbs.)
2 T. vegetable oil
1 can (10½-oz.) brown gravy
¼ cup ketchup
1½ t. hot pepper sauce
1 t. brown sugar
½ t. vinegar
Cut tips off wings and discard. Cut wings at joints to form 40 pieces. Brush with oil. In a small bowl, combine gravy, ketchup, hot pepper sauce, brown sugar and vinegar. Set aside. Arrange wings on rack in broiler pan. Broil 6 inches from heat for 40 minutes, turning and brushing with sauce during the last 15 minutes of broiling.
Dave Mauer, Greensburg, Ind.
Favorite Party Mix
3 cups rice or corn squares cereal
3 cups bran squares cereal
12-oz. package candy-coated chocolate candies
2 cups pretzel sticks
3 cups toasted oat cereal
1 cup dry roasted peanuts (optional)
1 lb. white chocolate
Mix first six ingredients together in a large bowl and set aside. Melt white chocolate in double boiler. Pour over dry ingredients and toss lightly until coated. Let stand 15 minutes and toss again. Spread out evenly on a cookie sheet and let dry. Store in airtight container.
Sharon Jo Hollar, Etna Green, Ind.
Bird Seed Snack
1 large box apple and cinnamon flavored cereal
12-oz. package candy-coated chocolate candies
1 large jar dry roasted peanuts
1 large box raisins
Mix all ingredients together and store in an airtight container.
Pat Zobrist, Knox, Ind.
Caramel Corn
2⁄3 cup popcorn kernels, divided
Oil for popping corn
1-2 cups nuts (pecans, salted peanuts or mixed nuts)
½ cup butter
1 cup packed brown sugar
½ t. salt
¼ cup light corn syrup
½ t. baking soda
Pop two batches of 1⁄3 cup popcorn kernels in oil. Place popped popcorn in a Dutch oven and pour nuts over the top. Set aside. In a heavy saucepan, melt butter. Add brown sugar, salt and corn syrup. Cook on medium low until edges start to bubble. Reduce heat to low for 5 minutes, then remove from heat. Add baking soda and stir quickly until mixture is foamy. Pour over the popcorn and nuts. Stir quickly and bake in a preheated 200 F oven for 1 hour, stirring every 15 minutes. Pour into a large bowl to cool. Keep tightly covered.
Kathy Oakley, LaGrange, Ind.
Shrimp Tartlets
11 slices sandwich bread, thinly sliced
3 T. butter, melted
2 oz. cooked salad shrimp
1⁄3 cup mayonnaise
3 T. grated Parmesan cheese
3 T. shredded Swiss cheese
⅛ t. Worcestershire sauce
⅛ t. hot sauce
Paprika
Parsley sprigs (optional)
Flatten each bread slice to ¼-inch thickness with a rolling pin or with the palm of your hand. Cut with a 2½-inch daisy or round cookie cutter. Lightly brush each side of bread with butter. Place in miniature tart or muffin pans. Bake at 400 F for about 8 minutes or until lightly browned. Meanwhile, combine shrimp, mayonnaise, cheeses and sauces. Spoon mixture evenly into tart shells; sprinkle with paprika. Bake at 400 F for 8 minutes or until bubbly. Garnish with parsley. Makes 11 appetizers. Note: Shells can be made one day in advance. Keep in airtight container. The best way to retain the shape is to put the shells back into tart pans, spoon in filling and bake.