44.4 F
Oxford

On Cooking Southern: Italian-Style Super Bowl Foods Spice Up the Party

2016SuperBowlGoodies-DSCN0294

SOUTHERNISM OF THE WEEK
Suck it up and go: Classic Southern Dad admonition to ignore all the booboos, distractions and roadblocks, and keep on plugging, coz “nobody likes a quitter.” Nobody can say the Denver or Carolina players are quitters. After all, both teams are led by Super-smart Southern quarterbacks.

PAR-TEE. PAR-TEE. It’s time for styling some homemade gridiron flavors.

I love Super Bowl time. That’s because the annual gridiron confrontation enables us Southern cooks to work our party themes to the max. We need this because we have so few opportunities to shine anymore. Modern males are not particularly interested in retro cocktail parties or country club dances. And most female millennials would rather skip the cream teas and luncheons.

But everybody – young and old, male and female – enjoys working get-together magic to the background cacophony of a ball game. Throw in world-class entertainment and fireworks, and we have a perfect American event, best viewed on big screens while sipping suds.

February 7 marks the golden anniversary of the now-classic American football Super Bowl matchup between the two winning-est teams of the season. At age 50, this year’s Super Bowl is a far cry from its beginning in 1967, when a ticket cost $12 and seats were plentiful at the Los Angeles Memorial Coliseum matchup between the Kansas City Chiefs and Green Bay Packers. Super Bowl 50 tickets still available through the official NFL ticket exchange as of Tuesday, Feb. 2 range from $3,150 to $15,000 apiece … and only in limited stadium sections.

I’ve been to more than a few Super Bowls, and yes, the bowl swag is fab – from the logo’d seat cushions to the special radios and other giveaways. The NFL Experience is loads of fun, and the various parties – for partiers lucky enough to be invited – are over the top. Joining a junket on a bowl-bound plane reserved for the first however-many fans is a hoot, too.

But frankly, my dears, there’s no place like home when it comes to enjoying the event. Just give me a few close friends, good food that doesn’t cost the moon (such as $9 for a slice of cheap-brand pizza) and a great HDTV. And throw in those entertaining commercials. I might not even care who actually wins the game. There’s always next year….

SLOW COOKER LASAGNA
This recipe works just as well with low-fat cottage cheese. I use a Rival 6-quart slow cooker. Friends have told me they have tried other versions of slow cooker lasagna in various sizes of crockpots, with variable results, including tough noodles. That’s why I highly recommend checking for doneness sooner rather than later!

slowcookerlasagna-DSCN0259

2 T butter or olive oil
1 lb lean ground beef
1 lb sweet Italian sausage
2 c chopped onion
4 cloves garlic
29-oz can tomato sauce
6-oz can tomato paste
1-1/2 to 2 T Italian seasoning, to taste
1/2 tsp kosher salt
1/4 tsp black pepper
24-oz container of small-curd cottage cheese
16-oz box lasagna noodles, uncooked (not the pre-cooked version)
8 oz shredded mozzarella cheese
1 c fine-shredded Mexican fiesta blend cheese
1 c paper-thin sliced small zucchini
Two (9.5-oz) pkg frozen chopped spinach, thawed and all liquid squeezed out
1 c or more of fresh grated Parmesan cheese

Combine cottage cheese, mozzarella and fiesta-blend cheese in a bowl and set aside. Grease inside of large (6-qt) slow cooker with nonstick cooking spray (I use the olive oil version).

Lightly brown the ground meat, sausage, onion and garlic until just browned. Mix in the tomato sauce and spices. Heat long enough to warm the sauces but do not overcook.

Spoon about one cup of the sauce mixture evenly over bottom of slow cooker. Top with a double layer of uncooked noodles, positioned lengthwise facing the short sides of crock. Break noodles to fit entire surface, using small pieces to fill gaps. Spread half the cheese mixture over the noodles.

Spread half of remaining sauce (about 3 generous cups) over the cheese mixture. Repeat with another double layer of noodles and remaining cheese mixture.

Break apart the squeezed spinach and dot it evenly over the cheese mixture. Layer the zucchini slices evenly over the spinach, working a spiral pattern from edges to center, slightly overlapping each slice. Cover zucchini with a single layer of noodles. Don’t worry if there is one remaining unused noodle. Pour remaining sauce over noodles and spread evenly to cover. Sprinkle with Parmesan cheese.

Cook, covered, on 4-hour cycle, but check for doneness at 3-1/2 hours. Reduce heat to warm setting until 4-hour mark. Turn off cooker and remove cover about 10 minutes before serving to allow casserole to set up.

PEPPERONI PIZZA DIP
Versions of this recipe have been popular since the cream cheese folks first developed it. If you don’t have Italian seasoning, use dried oregano and garlic powder with a sprinkle of cayenne pepper. This recipe may be made ahead and frozen, uncooked, until needed.

pizzadip-DSCN0267

8-oz pkg cream cheese, softened
1/2 c sour cream
1/2 to 3/4 tsp Italian seasoning
1/2 c+ mini pepperoni slices
1/4 c chopped green onions
1/4 c sweet mini peppers, chopped fine
1/2 c shredded mozzarella cheese

Mix cream cheese, sour cream and spices until blended smooth. Spread in a 9-inch pie plate or oven-safe serving dish. Spread pizza sauce evenly over the cheese blend. Top with pepperoni, onion and optional bell pepper. Bake in preheated oven at 350˚F for about 10-12 minutes until bubbly. Sprinkle with dots of the mozzarella and return to oven until cheese melts. Serve with breadsticks, toasted bread slices, or dipping chips.

GARLIC PARMESAN BREADSTICKS

parmesanbreadsticks-DSCN0278

2-1/2 c all-purpose flour
3 tsp baking powder
1 tsp salt
3/4 c plus 2 T water
1 T Canola oil
1/2 c grated Parmesan cheese, divided
Extra flour for dusting and rolling
1/8 tsp black pepper
4 T salted butter, melted
1/4 tsp garlic powder
1/2 tsp chopped parsley (fresh or dried)

Preheat oven to 400˚F. Line a baking sheet with parchment and set aside. Sift together the dry ingredients together in a mixing bowl. Whisk after sifting to blend completely. Set aside.

Combine water and oil in a separate nonreactive mixing bowl. Slowly add the water-oil to the flour blend, using a wooden spoon to mix. Gently fold and stir, using hands as needed, to blend until dough forms a soft, but not sticky dough. Sprinkle in more flour if dough is too sticky (literally sticks to hands and bowl). If too dry and tough, add more water, a tablespoon at a time.

Line a counter work surface with parchment or waxed paper. Sprinkle with flour and 1/4 cup of grated Parmesan. Transfer the dough ball to the prepped work surface and knead it for five minutes, folding dough and using palms of hands to press each fold.

Form kneaded dough into a rectangle and roll it out with a rolling pin. Spread dough to approximately 12 inches long by 8 inches wide. Sprinkle top of rolled-out dough with remaining Parmesan and pepper. Press the toppings into the dough surface, using palms of hands.

Cut 1-inch-wide strips with a pizza cutter. Transfer strips to baking sheet. Bake about 15-20 minutes, until lightly browned.

While sticks are baking combine melted butter with garlic powder and parsley. Drizzle seasoned butter mixture over baked strips, turn strips over and repeat until all sides are coated.

CAROLINA TOUCHDOWN BROWNIES
The easiest way to make touchdown brownies is to bake up a brownie mix and use a football-shaped cookie cutter to cut out the brownies before decorating with store-bought icing. This scratch version using foil cupcake liners is from Kathy Poe of Charlotte, shared by Charlotte Observer food editor Kathleen Purvis. I found Betty Crocker cake decorating blue icing to work best… just need to hone my decorating skills.

touchdownbrownies-DSCN0250

1 c (2 sticks) salted butter
1/2 c unsweetened cocoa
1 c packed light brown sugar
1/2 c white granulated sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
1 c all-purpose flour, sifted after measuring
1 c fine-chopped pecans
Ready-to-decorate blue or white icing

Preheat oven to 350˚F. Place butter in a large microwave-safe mixing bowl. Microwave on high (100 percent power) about 1 minute, then 10 to 30 seconds at a time until melted. Whisk in cocoa, then whisk in brown sugar and granulated sugar until smooth. Whisk in eggs and vanilla. Stir in flour and pecans just until blended.

Use two spoons to place 2 tablespoons of batter in each foil cupcake liner. Smooth the tops. Pinch the opposite ends of each foil cup to create a football shape. Position each cup on baking sheet, pulling pinched ends down to the sheet. Bake for 22 minutes.

Remove sheet from oven and reshape any brownie cups that baked too round. Cool on a rack. Once cooled, brownies may be removed from foil cups or left in the cups. Using icing, add strips to each brownie for football marks. VARIATION: Lightly grease a 9-by-13-inch baking dish and spread batter evenly. Bake about 15 minutes, until toothpick comes out clean. Cool and cut. Either method yields about 20 brownies.

DENVER MILE HIGH CHEESE BALLS
This is a 21st Century Broncos amped-up twist on a classic recipe served at all the Delta cocktail parties in the 1960s! The cheese balls turn out golf-ball size and pair well with craft beer, in keeping with Denver brew culture.

MileHighCheeseBalls-DSCN0232

10-oz jar of jalapeño-stuffed olives (the olives are quite large)
1 tsp salt, to taste
1 tsp paprika
1 tsp red chili powder
2 c all-purpose flour, sifted
4 c grated sharp Cheddar cheese
2 sticks (1 c) butter

Drain olives well and place on paper towels. Blend butter and cheese with paprika and salt. Add flour. Wrap enough dough around each olive to cover complete. Pinch edges closed and roll into smooth balls with hands. Place on a parchment-lined cookie sheet, about 2 inches apart (the dough spreads when baking). Cover cookie sheets and refrigerate at least 2 hours or overnight.

Bake in a preheated 400ºF oven for about 20 minutes for large jalapeño-stuffed olive balls, about 10-15 minutes for small jalapeño-stuffed olive balls. Best when served warm. Yield: About 26-27 of the large-size stuffed olive balls; about 75 normal-size olive balls.


Laurie Triplette is a writer, historian and accredited appraiser of fine arts, dedicated to preserving Southern culture and foodways. Author of the award-winning community family cookbook GIMME SOME SUGAR, DARLIN’, and editor of ZEBRA TALES (Tailgating Recipes from the Ladies of the NFLRA), Triplette is a member of the Association of Food Journalists, Southern Foodways Alliance and the Southern Food and Beverage Museum. Check out the GIMME SOME SUGAR, DARLIN’ website and follow Laurie’s food adventures on Facebook and Twitter.

Follow HottyToddy.com on Instagram, Twitter and Snapchat @hottytoddynews. Like its Facebook page: If You Love Oxford and Ole Miss…

Most Popular

Recent Comments

scamasdscamith on News Watch Ole Miss
Frances Phillips on A Bigger, Better Student Union
Grace Hudditon on A Bigger, Better Student Union
Millie Johnston on A Bigger, Better Student Union
Binary options + Bitcoin = $ 1643 per week: https://8000-usd-per-day.blogspot.com.tr?b=46 on Beta Upsilon Chi: A Christian Brotherhood
Jay Mitchell on Reflections: The Square
Terry Wilcox SFCV USA RET on Oxford's Five Guys Announces Opening Date
Stephanie on Throwback Summer
organized religion is mans downfall on VP of Palmer Home Devotes Life to Finding Homes for Children
Paige Williams on Boyer: Best 10 Books of 2018
Keith mansel on Cleveland On Medgar Evans
Debbie Nader McManus on Cofield on Oxford — Lest We Forget
Bettye H. Galloway on Galloway: The Last of His Kind
Richard Burns on A William Faulkner Sighting
Bettye H. Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H. Galloway on Galloway: Faulkner's Small World
Ruby Begonia on Family Catching Rebel Fever
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
jeff the busy eater on Cooking With Kimme: Baked Brie
Travis Yarborough on Reflections: The Square
BAD TASTE IN MY MOUTH on Oxford is About to Receive a Sweet Treat
baby travel systems australia on Heaton: 8 Southern Ways to Heckle in SEC Baseball
Rajka Radenkovich on Eating Oxford: Restaurant Watch
Richard Burns on Reflections: The Square
Guillermo Perez Arguello on Mississippi Quote Of The Day
A Friend with a Heavy Heart on Remembering Dr. Stacy Davidson
Harold M. "Hal" Frost, Ph.D. on UM Physical Acoustics Research Center Turns 30
Educated Citizen on Buzzed Driving is Drunk Driving
Debbie Crenshaw on Trump’s Tough Road Ahead
Treadway Strickland on Wicker Looks Ahead to New Congress
Tony Ryals on parking
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
C. Scott Fischer on I Stand With Coach Hugh Freeze
Sylvia Williams on I Stand With Coach Hugh Freeze
Will Patterson on I Stand With Coach Hugh Freeze
Rick Henderson on I Stand With Coach Hugh Freeze
George L Price on I Stand With Coach Hugh Freeze
on
Morgan Shands on Cleveland: On Ed Reed
Richard McGraw on Cleveland: On Cissye Gallagher
Branan Southerland on Gameday RV Parking at HottyToddy.com
Tom and Randa Baddley on Vassallo: Ole Miss Alum Finds His Niche
26 years and continuously learning on Ole Miss Puts History In Context With Plaque
a Paterson on Beyond Barton v. Barnett
Phil Higginbotham on ‘Unpublished’ by Shane Brown
Bettina Willie@www.yahoo.com.102Martinez St.Batesville,Ms.38606 on Bomb Threat: South Panola High School Evacuated This Morning
Anita M Fellenz, (Emilly Hoffman's CA grandmother on Ole Miss Spirit Groups Rank High in National Finals
Marilyn Moore Hughes on Vassallo: Ole Miss Alum Finds His Niche
Jaqundacotten@gmail williams on HottyToddy Hometown: Hollandale, Mississippi
Finney moore on Can Ole Miss Grow Too Big?
diane faulkner cawlley on Oxford’s Olden Days: Miss Annie’s Yard
Phil Higginbotham on ‘November 24’ by Shane Brown
Maralyn Bullion on Neely-Dorsey: Hog Killing Time
Beth Carr on A Letter To Mom
Becky on A Letter To Mom
Marilyn Tinnnin on A Letter To Mom
Roger ulmer on UM Takes Down State Flag
Chris Pool on UM Takes Down State Flag
TampaRebel on UM Takes Down State Flag
david smith on UM Takes Down State Flag
Boyd Harris on UM Takes Down State Flag
Jim (Herc @ UM) on Cleveland: Fall Vacations
Robert Hollingsworth on Rebels on the Road: Memphis Eateries
David McCullough on Shepard Leaves Ole Miss Football
Gayle G. Henry on Meet Your 2015 Miss Ole Miss
Guillermo F. Perez-Argüello on Neely-Dorsey: Elvis Presley’s Big Homecoming
Jennifer Mooneyham on ESPN: Ole Miss No. 1 in Nation
Wes McIngvale on Ole Miss Defeats Alabama
BARRY MCCAMMON on Ole Miss Defeats Alabama
Laughing out Loud on ESPN: Ole Miss No. 1 in Nation
Dr.Bill Priester on Cleveland: On Bob Priester
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
paulette holmes langbecker on Cofield on Oxford – Rising Ole Miss Rookie
Ruth Shipp Yarbrough on Cofield on Oxford — Lest We Forget
Karllen Smith on ‘Rilee’ by Shane Brown
Jean Baker Pinion on ‘The Cool Pad’ by Shane Brown
Janet Hollingsworth (Cavanaugh) on John Cofield on Oxford: A Beacon
Proud Mississippi Voter on Gunn Calls for Change in Mississippi Flag
Deloris Brown-Thompson on Bebe’s Letters: A WWII Love Story
Sue Ellen Parker Stubbs on Bebe’s Letters: A WWII Love Story
Tim Heaton on Heaton: Who is Southern?
Tim Heaton on Heaton: Who is Southern?
Karen fowler on Heaton: Who is Southern?
Don't Go to Law School on Four Legal Rebels Rising in the Real World
bernadette on Feeding the Blues
bernadette on Feeding the Blues
Joanne and Mark Wilkinson on Ron Vernon: a Fellowship of Music
Mary Ellen (Dring) Gamble on Ron Vernon: a Fellowship of Music
Cyndy Carroll on Filming it Up in Mississippi
Dottie Dewberry on Top 10 Secret Southern Sayings
Brother Everett Childers on ‘The Shack’ by Shane Brown
Mark McElreath on ‘The Shack’ by Shane Brown
Bill Wilkes, UM '57, '58, '63 on A Letter from Chancellor Dan Jones
Sandra Caffey Neal on Mississippi Has Proud Irish Heritage
Teresa Enyeart, and Terry Enyeat on Death of Ole Miss Grad, U.S. Vet Stuns Rebel Nation
P. D. Fyke on Wells: Steelhead Run
Johnny Neumann on Freeze Staying with Rebels
Maralyn Bullion on On Cooking Southern: Chess Pie
Kaye Bryant on Henry: E. for Congress
charles Eichorn on Hotty Tamales, Gosh Almighty
Jack of All Trades on Roll Over Bear Bryant
w nadler on Roll Over Bear Bryant
Stacey Berryhill on Oxford Man Dies in Crash
John Appleton on Grovin' Gameday Memories
Charlotte Lamb on Grovin' Gameday Memories
Guillermo F. Perez-Argüello on Two True Mississippi Icons
Morgan Williamson on A College Education is a MUST
Morgan Williamson on A College Education is a MUST
Jeanette Berryhill Wells on HottyToddy Hometown: Senatobia, Mississippi
Tire of the same ole news on 3 "Must Eat" Breakfast Spots in Oxford
gonna be a rebelution on Walking Rebel Fans Back Off the Ledge
Nora Jaccaud on Rickshaws in Oxford
Martha Marshall on Educating the Delta — Or Not
Nita McVeigh on 'I'm So Oxford' Goes Viral
Guillermo F. Perez-Argüello on How a Visit to the Magnolia State Can Inspire You
Charlie Fowler Jr. on Prawns? In the Mississippi Delta?
Martha Marshall on A Salute to 37 Years of Sparky
Sylvia Hartness Williams on Oxford Approves Diversity Resolution
Jerry Greenfield on Wine Tip: Problem Corks
Cheryl Obrentz on I Won the Lottery! Now What?
Bnogas on Food for the Soul
Barbeque Memphis on History of Tennessee Barbecue
Josephine Bass on The Delta and the Civil War
Nicolas Morrison on The Walking Man
Pete Williams on Blog: MPACT’s Future
Laurie Triplette on On Cooking Southern: Fall Veggies
Harvey Faust on The Kream Kup of the Krop
StarReb on The Hoka
Scott Whodatty Keetereaux Keet on Hip Hop — Yo or No, What’s Your Call
Johnathan Doeman on Oxford Man Dies in Crash
Andy McWilliams on The Warden & The Chief
Kathryn McElroy on Think Like A Writer
Claire Duff Sullivan on Alert Dogs Give Diabetics Peace of Mind
Jesse Yancy on The Hoka
Jennifer Thompson Walker on Ole Miss, Gameday From The Eyes of a Freshman
HottyToddy.com