A super menu for a super game

January 23, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

CELEBRATE THE 25TH anniversary of the Superbowl, the annual football extravaganza, with a super menu. Sunday's game starts at 6 p.m.

The coleslaw and potato salad can be made ahead of time and refrigerated. The super-easy chili casserole can be made ahead of time and reheated before serving.

The sandwiches also go together quickly.

Spicy New Potato Salad

1 cup mayonnaise

1/2 cup sour cream

1/2 cup finely diced country-style ham

1 1/2 tablespoons sugar

1 teaspoon salt

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Dash of cayenne pepper

3 pounds small red new potatoes

1 tablespoon salt

Mix all the dressing ingredients, everything but the potatoes and the salt, in a bowl.

Cover the potatoes with three inches of water, add the salt and simmer gently until just cooked through. Let cool, then quarter and toss with the dressing.

"Susan Costner's Great Sandwiches" by Susan Costner; Crown Publishers Inc. -- 1990, $24.95

Tangy Tarheel Coleslaw

1 medium head cabbage, shredded, about 2 pounds

2 teaspoons salt

1/2 large onion, very finely chopped

1/2 cup finely grated carrot

3 tablespoons minced fresh parsley

1/2 cup mayonnaise

1 teaspoon dry mustard

1/2 cup sour cream

3 tablespoons cider vinegar

1 teaspoon freshly ground black pepper

2 tablespoons sugar

Combine the cabbage, salt, onion, carrot and parsley and toss to coat with salt. Mix together the remaining ingredients and blend thoroughly with the vegetables. Correct the seasoning, adding salt and pepper to taste. Let stand in a cool place for 30 minutes to one hour.

2& "Susan Costner's Great Sandwiches"

Chili Casserole

1 6 1/2 -ounce package tortilla chips, coarsely broken

1 11-ounce can Cheddar soup, undiluted

1 15-ounce can chunky chili with beans

Place two cups broken chips in a lightly greased one-quart baking dish; spread half of soup over chips. Spread chili over soup and top with remaining soup. Bake uncovered at 350 degrees for 15 minutes; sprinkle with remaining chips and bake five minutes longer. Makes four servings. Make two casseroles to

serve eight.

"Southern Living's 1990 Annual Recipes" edited by Olivia Kindig Wells; Oxmoor House Inc. -- 1990, $24.95

Super Supper Hero

1/2 cup olive oil

3/4 pound eggplant, cut in 1/2 -inch cubes

1 medium red onion, sliced

3 medium-sized peppers, preferably one green, one yellow and one red, cut into strips

2 tablespoons tomato paste, or more to taste

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 large loaf Italian bread, 14x4x4-inches

Lettuce leaves, washed and crisped

1/2 pound sliced boiled ham

1/2 pound sliced salami

1/2 pound sliced turkey breast

1/2 pound sliced mozzarella cheese

In a skillet, heat oil over medium-high heat. Add eggplant, onion and peppers. Saute, stirring five minutes or until vegetables are tender. Add tomato paste, oregano, salt and pepper. Mix well. If making this recipe ahead, refrigerate the mixture at this point and reheat briefly before serving.

Cut bread in half horizontally. Arrange lettuce on bottom half of bread. Arrange cold cuts and cheese over lettuce. Wrap securely and refrigerate if not serving immediately.

Before serving, reheat pepper mixture and place on top of cold cuts and cheese. Cover with top half of bread. Place long skewers into sandwich to mark off servings. Use serrated knife to cut between skewers. Makes eight servings.

"McCall's Best Recipes of 1989" edited by Olivia Kindig Wells; Oxmoor House Inc. -- 1989, $19.95

Steak Heroes

1/4 cup olive oil

1/3 cup red wine vinegar

1 large clove garlic, crushed

1 tablespoon dried oregano leaves, crushed

1 can 4-ounces chopped green chiles

2 packages 14-ounces each frozen chopped shaped and thinly sliced sandwich steaks, thawed

1/3 cup mayonnaise

1 tablespoon Dijon-style mustard

4 long hard rolls cut horizontally in half

1 medium red onion, thinly sliced

1 small bunch radishes, trimmed and thinly sliced

1/2 pound sliced American cheese

In medium bowl, mix oil with vinegar, garlic, oregano and chiles; set aside.

Keeping two steak slices together as packaged, arrange steaks on racks of broiler pans. Brush steaks generously with half of oil mixture; broil four inches from heat, five minutes.

In small bowl, blend mayonaise with mustard, spread over cut sides of rolls, dividing evenly. Top with onion and radish slices, dividing evenly. Arrange three steak slices and the three cheese slices over each sandwich. Place on baking sheet; broil one to two minutes or until cheese melts. Brush cut sides of tops of rolls with remaining oil mixture; place each on top of sandwich. Makes four servings. Double to serve eight.

"McCall's Best Recipes of 1989"

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