Comments on: Superbowl Fare

By: Becky

Becky — Mon, 04 Feb 2013 23:02:03 +0000

Patti, those sandwiches really sound great! The topping would make them very special. Thanks.

By: Becky

Becky — Mon, 04 Feb 2013 23:01:23 +0000

Thanks Meryl. Glad to know she is okay. I’ll have to check out egullet one of these days.

By: SherryPA

SherryPA — Mon, 04 Feb 2013 13:56:57 +0000

Patti, I’ve also made these before, and we enjoyed them very much too! Thanks for the reminder!

By: Meryl

Meryl — Mon, 04 Feb 2013 02:35:31 +0000

Becky, Kim hangs out at egullet.org.

By: patti43

patti43 — Sun, 03 Feb 2013 18:57:09 +0000

Sherry, I like the sound of all those flavors together. I, too, would leave out the jalapeno or just use a little.

We’re having ham and cheese sliders (aka funeral sandwiches), potato salad, a Mrs. Prendable apple and cinnamon pretzels for a snack. I made the ham and cheese sliders on New Year’s eve and they were a hit. I cut the recipe in half. Here’s the recipe:
HAM AND CHEESE SLIDERS
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese (I used Provolone)
1/3 cup mayonnaise (I only used mayo–no miracle whip and didn’t measure. Just slathered on)
1/3 cup miracle whip

Poppy seed sauce (see Note below)
1 Tablespoon poppy seeds (better to just sprinkle on top of buns after putting the butter mixture on them)
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion (I didn’t use)
1/2 teaspoon Worcestershire sauce
Note: Next time I will leave out the poppy seeds and sprinkle them over the top after I pour the sauce over the sandwiches. They tended to “clump up” no matter how hard I whisked them in.

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

By: Fruffy

Fruffy — Sat, 02 Feb 2013 15:45:39 +0000

Sherry:
Kimberly is still around. If you go to her RecipeCircus page you will see she is still posting recipes. She is active in a couple of boards and I sometimes see her at other sites.

By: Becky

Becky — Sat, 02 Feb 2013 01:34:06 +0000

I wonder where Kim is? I thought she was coming to the new board for while. Maybe she is busy with her family and hopefully she will return.

Don’t have plans for any Super Bowl get together or doing anything special. I hope whatever everyone makes is yummy and appreciated.

By: SherryPA

SherryPA — Fri, 01 Feb 2013 23:21:00 +0000

Oh do I miss Kimberlyn…Think I’ll run this one past DH to see what he thinks about this one for Sunday evening…

T&T The Ultimate Party Crab Dip
posted by kimberlyn59 01-02-107 2:57 PM
I made this for New Year’s Eve, 2006. It was really a hit. This is a very rich, thick dip. I did omit the jalapenos, since we had some super tasters in the crowd (including me), but I did put in some hot sauce.
Source of Recipe
Christmas with Southern Living 2006
2 T. butter
6 green onions, chopped
2 garlic cloves, minced
1 c. heavy whipping cream
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 1/2 lb. cream cheese, softened
1 (8 oz.) can diced water chestnuts, drained
3/4 c. chopped ham (country ham would be best, I think)
2 T. minced pickled jalapeno slices or 1 fresh jalapeno, minced
3/4 t. salt
1/4 t. pepper
1 lb. fresh lump crabmeat, drained
1 c. (4 oz.) shredded sharp Cheddar cheese
Melt butter in a large nonstick skillet over medium heat. Add green onions and garlic, sauté 4 minutes or until tender. Add cream and artichokes. Bring to a boil, reduce heat, and simmer 4 to 5 minutes or until reduced to 2 c.
Beat cream cheese in a large bowl until smooth and creamy. Stir in water chestnuts and next 5 ingredients. Add artichoke cream sauce, stir until well combined. Gently fold in crabmeat.
Spoon dip into a lightly greased 3 – 4 qt. slow cooker. Sprinkle with Cheddar cheese. Cook, covered on low for 2 1/2 hours or until thoroughly heated and cheese melts. Serve with toasted baguette slices or crackers.
Yield: about 9 cups.
http://recipecircus.com/recipes/Kimberlyn/APPETIZERS/The_Ultimate_Party_Crab_Dip.html