The Super Bowl: Foods fit for football's biggest game

Baked Chicken Wings

1 cup cayenne pepper sauce (hot sauce)

1 teaspoon garlic salt

24 chicken drummettes

2 tablespoons butter or margarine

1 cup Original Bisquick baking mix

3/4 teaspoon onion salt

1/4 teaspoon cayenne pepper

Blue cheese dressing

Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least four hours but no longer than 24 hours.

Crispy Cheddar Potato Skins

Heat oven to 450 degrees. Melt butter in 15 1/2-by-10 1/2-by-1-inch jelly roll pan in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce, discarding sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.

Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with blue cheese dressing.

7 Layer Fiesta Dip

1 (8-ounce) package cream cheese, softened

1 tablespoon taco seasoning mix

1 cup prepared guacamole (make your own or use ready-made)

1 cup tomato-based salsa

1 cup shredded lettuce

1 cup shredded cheddar cheese

1/2 cup chopped green onions

1 (2-ounce) can sliced black olives.

Mix cream cheese and seasoning mix. Spread on bottom of 9-inch pie plate or quiche dish. Layer the guacamole, salsa, lettuce, cheese, onions and olives over the cream cheese mixture. Serve immediately. Refrigerate any remaining dip. Serve with tortilla chips. Serves 6.

Double the recipe ingredients and use a 13-by-9-by-2-inch glass dish for a larger party.

Crispy Cheddar Potato Skins

6 large baking potatoes

2 tablespoons vegetable oil, divided use

1 tablespoon salt

1/4 cup chopped peeled red onion

1 pound ground turkey

1 packet taco seasoning mix

3/4 cup water

3 cups shredded cheddar cheese

1 cup sour cream, optional

Salsa -- homestyle recipe (mild), optional

1/4 cup chopped green onion, optional

Preheat oven to 350 degrees. Pierce potatoes with fork. Lightly coat potatoes with approximately 1 tablespoon vegetable oil and salt. Place in oven and cook thoroughly until skins are crispy, about 45 minutes. Remove from oven and let cool enough to handle. Cut in half lengthwise and scoop out half of potato, making sure not to break the skin on bottom. Set aside removed potato for another use. In a large skillet with remaining oil, over medium heat, saut?? onion until tender, about 3 minutes, add the turkey meat, seasoning mix and water; cook thoroughly, 6 to 8 minutes. Place a small amount of cheese in the bottom of each potato skin. Top with turkey mixture and additional cheese. Return to oven until cheese is completely melted. Serve hot as desired with sour cream, salsa and green onion. Makes 6 servings.

All-Star Pork Meatballs

1 pound ground pork

1 tablespoon onion flakes

3/4 cup crushed corn flakes

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 large egg, lightly beaten

1/4 cup tomato ketchup

3 tablespoons firmly packed brown sugar

1 teaspoon dry mustard

Preheat oven to 375 degrees. In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and egg. In a small bowl, stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of ketchup mixture into pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat top of each meatball with a spoonful of remaining ketchup mixture. Bake for 30 minutes or until done. Makes 6 servings.

Loaded Nachos

1 (19.5-ounce) package frozen beef

Taco filling, cooked according to package directions

6 ounces tortilla chips

1/2 cup sour cream

2 tablespoons water

3/4 cup shredded cheddar cheese

1/3 cup sliced ripe olives

1/4 cup Pickled Jalapenos Sliced, (optional)

Preheat oven to 400 degrees. Spread chips onto baking sheet. Top with taco filling. Combine sour cream and water in small bowl; drizzle over beef. Sprinkle with cheese, olives and jalapenos, if desired. Bake for 8 to 10 minutes or until cheese is melted. Makes 6 servings.

Baked Artichoke Dip

1 box frozen spinach, thawed and squeezed (or 1 cup chopped spinach)

1 14 ounce can quartered artichoke hearts, chopped

1 cup mayonnaise

1/4 package cream cheese softened

2 cloves garlic, minced

1/8 cup dry bread crumbs

1/2 cup Parmesan cheese, grated

1/8 teaspoon pepper

Preheat oven to 400 degrees. Combine all ingredients and place in a baking dish. Bake for approximately 15 to 20 minutes and serve with crackers.

Layered party sandwich

Assorted slices deli meats

Assorted slices cheeses

Olive oil

Salt and pepper

Thinly sliced tomatoes

Thinly sliced red onions

Soft cream cheese with garlic and chives

One loaf of round Shepard bread or other bread

Cut a slice at the top not very deep into the bread and remove the insides of the bread leaving it hollow like the picture at left. Spread cream cheese spread on sides and bottom and cover well. This will help seal the bread.

Start constructing your sandwich with a layer of cheese being sure to cover the entire bottom of the bread going around in a circle. The first layer of cheese should come up sides a little. Follow with a layer of each type of meat. After the meat layers add the tomato, onion then sprinkle with oil and vinegar and salt and pepper. Repeat the process, ending with a layer of cheese. Be sure to press down all layers well you want this sandwich to be very compact. Be sure to fill the bread completely to the top.

Spread cream cheese spread on the inside of the top you cut off. Place top of bread back onto your sandwich being sure to align it so it looks like it was never cut off. Wrap tightly with plastic wrap and refrigerate for at least 1 hour before serving. To serve cut like a pie into wedges.