Yes it is that time again. To me football means cooler nights, the leaves begin to change, shorter days, warmer clothes, the air feels different. So in honor of football I am going to give you a couple of recipes that you can use for game days. These can be used when you want some free time to actually watch the game and/or you have friends over to watch the game.
Nuts and Bolts- snack mix to leave out for all to munch on.
2 cups Chex cereal - you can use corn,wheat, rice or combo of several
2 cups cheerios
2 cups peanuts - again you can use several varieties
2 cups Kix
2 cups pretzels
1 tsp. garlic powder
1 tsp. salt
1 tsp. onion salt
1/4 pound margarine or butter - if you use butter eat it all up,
butter does not keep well sitting out
4 tablespoons Worcestershire sauce
Melt the butter or margarine, add seasonings. Mix the cereals with the peanuts and pretzels. Coat the cereal mix with the butter. Spread on cookie trays and heat 45 minutes in a 250 degree oven. Stir occasionally. Allow to cool. Serve in bowls. Serves 8 to 12.
1 lb. ground ham
1 lb. ground pork
2 cups cracker crumbs
1 cup milk
1/2 cup lemon juice
sauce for meat balls
2 cups brown sugar
1 cup vinegar
1 cup water
1 tsp. dry mustard
Combine all ingredients for meatballs. Roll mixture into bite size balls and place in a 9" by 13 " pan. In a saucepan, combine sauce ingredients and heat till sugar and mustard are dissolved. Pour over meatballs. Bake at 325 degrees for 1 1/2 hours. Turn and bast meatballs at least once during cooking time.
I have cooked this in my crock pot but you must cook on high, stir meatballs and it takes several hours for them to cook. This is a good recipe to make in the morning, turn crock pot down to low at lunch and serve in the mid afternoon.
Horseradish Sauce - serve with meatballs
1 cup sour cream
3 to 4 tablespoons horseradish
2 tablespoon mayonnaise
Combine and keep chilled till ready to use. Makes one cup.
Hot Mustard Sauce - serve with meatballs
1/2 cup dry mustard
1/2 cup sugar
2 tablespoons butter
1/2 cup cider vinegar
Combine mustard and sugar in top of double boiler. Add vinegar. Add eggs, one at a time, mixing well. Cook until thick. Remove from heat and beat in butter with a wire whisk. Serve chilled. Makes 1 1/2 cup.
Check back later in the week for two more recipes that make this quite a buffet.