Snacks to serve at Super Bowl parties

smcclanahan

The Super Bowl is coming soon and today I have several snack foods for you to try. A Cape Girardeau cook sent in all of these recipes and uses them on special occasions and gatherings of friends. Enjoy!

Chili Party Wings

1 package Schilling chili seasoning

1/4 cup cornmeal

3/4 teaspoon salt

2 teaspoons parsley flakes

2 to 3 pounds chicken wings

Combine all ingredients except wings in plastic bag. Add wings to the bag, a few at a time, and shake until coated. Place skin-side up in a single layer in well-buttered shallow baking pans. Bake in 350-degree oven for 25 minutes, turn wings and bake until tender, about 10 minutes more.

Relleno Snacks

1 (7-ounce) can biscuits

1/4 pound Velveeta cheese, cubed

1 can chopped green chiles

Preheat oven to 375 degrees. Grease muffin pan. Press biscuit dough onto bottom and sides of muffin cups. Fill center with a couple of Velveeta cubes and a spoonful of chiles. Bake 12 to 14 minutes. Serve hot.

Zucchini Quiche Appetizer

3 cups thinly sliced zucchini

1 cup Bisquick

1/2 cup chopped onion

1/2 cup grated Parmesan cheese

2 tablespoons parsley

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon seasoned salt

Dash pepper

1/2 cup vegetable oil

4 eggs

Green pepper, chopped, optional

Mushrooms, sliced, optional

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Cool. Cut into approximately 48 bars.

Bruschetta

1 loaf bread, baguette, French or Italian

1/2 cup good olive oil

4 cloves garlic, chopped fine

Fresh basil

1 cup chopped tomatoes

Simmer garlic and oil while toasting 3/4-inch bread slices in oven. Brush garlic and oil onto bread slices. Cover the bread with tomatoes and chopped basil. You may sprinkle Parmesan cheese on top. Place under broiler until toppings are lightly browned.

Jezebel

1 (9-ounce) jar apple jelly

1 (9-ounce) jar peach preserves

Approximately 2 1/2 ounces horseradish or to taste

Ground pepper, to taste

Dry mustard, to taste

1 (8-ounce) package cream cheese

Butter crackers

Mix jelly, preserves, horseradish and spices well. Pour sauce over cream cheese bar and serve with butter crackers. The sauce is enough to cover 2 bars of cheese, if desired.

Hot Crab Dip

1 (8-ounce) package cream cheese, softened

1 tablespoon milk

2 teaspoons Worcestershire sauce

1 (7-ounce) can crabmeat, drained and flaked

2 tablespoons green onion, chopped

2 tablespoons toasted slivered almonds

Combine cheese, milk and Worcestershire sauce. Add crabmeat and onions. Turn into greased 8-inch pie plate or small shallow baking dish. Top with almonds. Bake in 350 degree oven for 15 minutes. Keep warm over candle warmer.

Pink Fondue

1 (10-ounce) jar marshmallow creme

3 teaspoons creme de almond

1 tablespoon lemon juice

1 tablespoon creme de cocoa

1 drop of red food coloring, maybe 2 if needed

Mix and heat all ingredients. Serve in fondue dish with fresh strawberries, bananas, pineapple chunks or angel food cake pieces.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

Missouri Sinful Dip

1 (8-ounce) package cream cheese

2 cups grated sharp Cheddar cheese

1/2 cup chopped ham

1/2 cup green chiles

1/3 cup green olives

1 round loaf Hawaiian bread

Hollow out Hawaiian bread saving the top. Use bread for another purpose. Mix together cheese, add ham, chiles and chopped onions. Place mixture in the hollowed out loaf of bread. Put the bread top on and wrap in foil. Bake at 350 degrees for 1 hour. Serve with pita chips and tortilla chips.

I hope you have gotten a few new ideas for your Super Bowl party or to use at any gathering. Have a great week, and until next time, happy cooking.

Shrimp Dip I

3 ounces cream cheese, softened

8 ounces sour cream

1 can small shrimp, or large shrimp, chopped

3/4 package Good Seasons Italian salad dressing mix

Mix softened cream cheese and sour cream with mixer. Add 3/4 package of dressing mix and mix well. Stir in shrimp, drained. Refrigerate until ready to serve with crackers or corn chips.

Shrimp Dip II

1 (8-ounce) package cream cheese, softened

1/2 cup green pepper, diced

1/2 cup red pepper, diced

4 green onions, diced

2 ribs celery, diced

1/4 cup chili sauce

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon Tabasco, optional

1/2 pound baby shrimp, or more to taste

Soften cream cheese and add Worcestershire sauce, lemon juice, Tabasco sauce and chili sauce. Mix until smooth. Add peppers, onion and celery, mixing until well combined. Add baby shrimp. Serve with a bland cracker or potato chips as the dip is very flavorful in itself.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.