We’re down to the final playoffs this weekend with old school teams vying for that Super Bowl win. I thought I would post some of the staple snacks I’ve made for the many, many football parties I’ve been to and hosted. The first one, Swedish Meatballs, is a specialty of my sister Yvonne’s. They are called “Swedish”, but I’m not buying it. Nothing Swedish about these meatballs, but what’s important are they are easy to make and DELICIOUS!!! The second recipe, Shrimp Salsa, is one my husband got from a wife of a good friend. She was one mean woman and this was probably the only good thing to come outta her (but you didn’t hear that from me…). The third, Marinated Vegetables, is kinda healthy. However, that doesn’t mean it isn’t tasty. It can be served as an addition to your anti-pasta platter or a side salad. Enjoy these dishes and the final games!
“Sorta” Swedish Meatballs
2 lbs. ground beef
1 ½ cups crushed cornflakes
8 oz. evaporated milk
2 tbsp. dried onion flakes
Salt & Pepper
Preheat oven to 350˚. Mix all meatball ingredients together. Roll into even sized (1 ½ inch in diameter) meatballs and place on cookie sheet. Bake for 25 minutes until browned.
1 can or jar of beef gravy
½ cup of ketchup
In sauce pan mix gravy and ketchup together and heat thoroughly. Pour over meatballs and serve. OR, place everything in a crockpot and keep on warm.
1 28 oz. can of petite diced tomatoes drained
4 green onions/scallions sliced, white and green parts
½ 4 oz. can of diced jalapeños with some of the liquid – this can be adjusted more or less
Chopped fresh cilantro – again, base this on you taste
2 8 oz. bags of frozen salad shrimp, thawed
Mix all ingredients. Refrigerate for a few hours or over night. Serve with tortilla chips.
10 oz. can pitted black olives
1 small head cauliflower broken into florets
6 green onions/scallions sliced in 1 inch pieces, white and green parts
1 lb. fresh mushrooms quartered
1 bell peppers cut into pieces
2-3 carrots cut into diagonal slices
½ pint of cherry or grape tomatoes (add when marinade is cool)
Prepare all vegetables and place in a large airtight plastic container.
½ cup olive oil
½ cup salad oil
1 ½ cups red wine vinegar
1 clove of garlic crushed
¼ cup of sugar
¾ tsp. black pepper
2 tsp. salt
Add all ingredients to a saucepan. Bring to a boil. Cool slightly and then pour over prepared vegetables (except tomatoes). Toss. Add tomatoes when marinade is cool.
Seal container. Refrigerate 24 hours mixing frequently. Drain marinade before serving vegetables. Marinade may be re-used/stored for up to 2 weeks.