Arlene is cooking up a buffet for the big game, with help from husband Paul and her nephew Mark! Recipes include homemade summer sausage, pepperoni dip, super bowl chili, broccoli balls, Bonnie’s shrimp dip, “punt the pierogi casserole,” and buffalo chicken dip. Yummy!
Bonnie’s Summer Sausage
Ingredients
- 2 lbs ground meat (Mark used elk meat, but beef works fine)
- 2 Tbsp curing salt
- 1/2 Tbsp liquid smoke
- pinch of salt
- 1/2 tsp onion powder
- 1/2 tsp brown sugar
- 1/2 tsp garlic powder
Instructions
- Mix all ingredients together, then add the meat last. Mix and shape into 3 (6-inch) logs. Wrap individually in plastic wrap and refrigerate for 24 hours.
- Next day, preheat oven to 300 degrees. Place logs on cookie sheet (with sides) and bake for one hour, uncovered. Slice and serve. Delicious with mustard on breads, crackers, etc. Enjoy!
Bonnie’s Shrimp Dip
Ingredients
- 1 pkg cream cheese (8 oz), softened
- 3 Tbsp ketchup
- 3/4 tsp minced onion
- 1/2 tsp Worcestershire Sauce
- 1 1/2 tsp horseradish
- 4 oz small shrimp
- dash red pepper sauce optional
Instructions
- Place all ingredients in a mixing bowl and using a mixer, blend until well combine. With a spoon, mix in cooked shrimp. Cover and chill.
- When ready to serve, spoon dip into serving bowl and add crackers to platter. Enjoy!
Bonnie’s Pepperoni Dip
Ingredients
- 1 carton ricotta cheese (15 oz)
- 1/2 cup grated parmesan cheese
- 1 pkg sliced pepperoni (3 oz), chopped
- 1 pkg parmesan Italian salad dressing seasoning mix (1 oz)
- sliced vegetables
- crackers
Instructions
- In a bowl, combine all ingredients except vegetables and crackers. Blend well. Cover and refrigerate until ready to serve.
- Place dip into serving bowl and surround with sliced vegetables and assorted crackers. Makes 2 1/2 cups dip. Enjoy!
Super Bowl Chili
Ingredients
- 2 lb lean ground beef
- 1 large onion
- 1 large bell pepper, minced
- 3 cans pinto beans (15 oz, each)
- 2 cans diced tomatoes (28 oz, each)
- 2 cans tomato sauce (16 oz, each)
- 3 jalapeno peppers, minced optional
- 1/2 cup chili powder
- 1 tsp crushed red pepper flakes
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 2 Tbsp sugar
Instructions
- Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
- Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, garlic powder, and sugar. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that is does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get. Makes 20 servings. Enjoy!
- Note: May be served over cooked pasta topped with cheddar cheese, chopped green onions and sour cream.
Punt the Pierogi Casserole
Ingredients
- 6 large potatoes, peeled and cut into chunks
- 1 large sweet onion, sliced
- 1 Tbsp butter
- pinch salt
- 1/2 cup milk
- 1/2 stick butter
- 1 tsp salt
- 1 lb Velveeta cheese, cubed
- 1 box bow tie pasta (12 oz)
Instructions
- Place potatoes in large saucepan and cover with cold water. Over medium high heat, bring to boil and cook about 30 minutes until very tender. Meanwhile, place tablespoon butter and sliced onion in large skillet and allow to saute over medium heat. Cook for 5 to 8 minutes until tender. Remove from heat and set aside.
- Preheat oven to 350 degrees. Cook pasta according to package directions. Drain.
- Drain potatoes when tender and add butter, milk, and salt and mash until smooth. Add cubed Velveeta and mix until cheese melts.
- Butter a casserole dish and layer half the cooked, drained pasta in bottom of dish. Cover pasta with half the potato mixture and half the sauteed onions. Repeat layers ending with the onions. Bake in preheated oven for 30 minutes or until heated thoroughly. Remove from oven and let stand for 5 minutes, then serve. Makes 6 to 8 servings. Enjoy!
Buffalo Chicken Dip
Ingredients
- 2 cans chunk chicken (10 oz, each), drained
- 2 pkgs cream cheese (8 oz, each), softened
- 1 cup ranch dressing
- 3/4 cup hot sauce
- 1 1/2 cups shredded cheddar cheese
- 1 bunch celery, cleaned and cut into 4-inch lengths
- crackers
- tortilla chips
Instructions
- Preheat oven to 350 degrees.
- In a skillet, over medium heat, warm chicken and hot sauce until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in 1/2 of cheese and transfer mixture to a casserole dish.
- Sprinkle with remaining cheese over top of dish. Bake until hot and bubbly. Serve with celery, crackers or tortilla chips. Makes 20 servings. Enjoy!
Super Bowl Boccoli Balls
Ingredients
- 1 pkg chopped frozen broccoli (10 oz), thawed
- 1 pkg chicken flavored dry stuffing mix (6 oz)
- 3/4 cup grated parmesan cheese
- 1 medium onion, finely chopped
- 6 eggs beaten
- 3/4 cup melted butter
- 1 tsp ground black pepper
- 1/2 tsp garlic salt
- 1/2 tsp hot sauce optional
Instructions
- Place broccoli in a medium saucepan with enough water to cover. Cover and bring to a boil. Cook 5 minutes. Uncover and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain and cool.
- In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper and garlic salt and hot sauce if using. Cover and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
- Preheat oven to 325 degrees.
- Thoroughly mix chilled batter and roll mixture into 1-inch balls and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Makes 36 appetizers. Enjoy!
Transcript
[ Wrapper rustling ]Well, hello and welcome to our program today. We’re so glad you dropped into the At Home Kitchen. And I’m like this because there’s a reason. Today we’re doing a Super Bowl party. This is the time you get to root for the team that you like best. And I’ve got mine covered because they’re not in the Super Bowl. They were last year and they won, but they aren’t this year. But hey, there’s next year. So just stick around. You’ll see. You’ll see. You know, Pittsburgh fans, Steeler fans, are some of the wildest people in all the world, because we have a passion for what we do. Pittsburghers have a passion. Wood to God, they had a passion for the Lord like we all do for sports. Maybe someday, huh? Well today, my nephew, Mark, is joining Paul and me and Patty and we’re going to be making all kind of good dishes for your Super Bowl party. Things you can put together quick, things you can bake off. Just, you know what? This is a great time for celebration. It winds down the football season and it’s just a nice day to spend together. So if you need some new ideas for your party, stick around. Get your paper and pencil out. We’ll be giving you those hints and those recipes right after we come back from today’s At Home Hint. Here it is. We’ll be right back. Here’s today’s At Home Hint. When using shredded cheeses, store the cheese in sealed plastic bags. If you don’t use within a few days, place in the freezer with air removed. You don’t have to thaw to use it. If you have got a helpful hint, we’d like to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, I told you we’re in the kitchen with one of my favorite guys in all the world. Mark, we’re so glad you’re here as always.
Thanks. It’s always nice to be back.
He always brings good recipes with him. And then there’s my sweetness down there, Mr. Paul. He’s helping us out today too. So we’re going to have a good show, because we all like to eat, it’s obvious, and we brought a lot of stuff. Now you’re going to start with what’s called summer sausage.
Summer sausage with wild game. I’m using elk meat. So, you know, go figure.
Look at this, folks. If you’ve never seen elk meat before, look at that. Do you believe how incredibly lean that is?
Oh, it’s good for you.
There’s like no fat. You have to put fat in it, huh?
No fat, no cholesterol. I’m excited about this. Obviously because when you come to my house, you’re going to eat wild game.
Yeah.
This recipe, I’ve never had before. I butcher my own deer. If you take your deer to someone else, they offer special things, summer sausage, churkey, and stuff like this. So I’m missing it. Everybody —
Yeah, because you’re doing your own.
Right. Well, a friend of mine, John, his mom, Bonnie Johnson from Wyoming, PA —
Yeah, you told me lots about Bonnie. Yeah, she’s a nice lady.
I love her. And I’m really excited, because you could do so much with this.
Good.
We’re going to make this. I’m going to spice it up a little bit. I’m going to add some cayenne.
This is probably basic. What we put in the newsletter is basic. And then you can go hot. You can go sweet.
You could add jalapeno, cheese.
Oh, boy.
Just so much things you can do with that.
Okay. Okay. Just tell us what this is. And then if you do that and then we’ll get on to Paul’s story.
Okay. Well, we’re going to start off with some cure. Always go by the package.
Cure?
Cure. This is — it’s a nitrate. Always go by the instructions on a package. It tells you how much here. This is actually a quarter teaspoon for a pound of meat.
Okay. And where do you get that?
I get it online from LEM Products.
So you need that in order for this wild stuff to taste right?
It’s a cure.
Okay.
Exactly.
Okay.
I’m going to start off with that and I’m just going to go — we’re going to add some brown sugar.
Okay.
And garlic powder.
Okay.
And all of these are half teaspoons.
Half teaspoons.
But I bumped it up a little bit.
Yeah.
Onion powder.
Okay.
And liquid smoke.
Ooh.
Yeah. And that’s what the gloves are for, because I smell like I’ve been building a fire.
You smell like you’re a barbecue.
And I’m going to add some pepper. I love pepper.
Okay.
And just for heat, I get about a half a teaspoon of cayenne.
Good old cayenne. Good. Okay. You’re just going to mix that together, right?
Yeah, that’s it.
Okay.
And I’m going to put my glove on.
You do that. I’m going to get Uncle Paul started. Okay, sweetness. What are we doing here? You’re making another one of Bonnie’s recipes.
That’s correct.
The cheese makes a shrimp dip. Okay. We have cream cheese.
Yes.
We have some ketchup.
Ketchup.
[Unison] Onion.Worcestershire.
And some horseradish. And of course, shrimp. And of course, some hot sauce.
Okay.
Which we like real well, right?
Now, you’re going to mix all this in here and use a mixer, right?
That is correct.
Then once that’s mixed, you’re not going to do this with the mixer. You’re going to spoon this.
With a spoon. That is correct.
Okay. You do that. I’m going to go over here. Oh, look at that, Mark. That looks so good.
Yeah, just got to make sure it mixes up real well.
Wow. I tell you what?
All spices get through there.
That is — the color of that is just incredible.
Yeah, it’s a beautiful red.
I can smell that —
Smoke.
Yeah. Okay. And while you’re doing that, I’m making chili, because I love chili for the Super Bowl party. And I’ve got a couple pound of ground meats, some onions, some green peppers in here. I have one can of diced tomatoes. I have another can of diced tomatoes, all going in. Another smaller can, diced tomatoes. This is just the kind of a dump thing and then let it cook. A couple of cans of tomato sauce. Okay. Here we go. And another can of tomato sauce. And then some beans. Now you can use pinto beans, you can use red kidneys, whatever. I like the Bush’s. These are called chili beans. I just do the whole deal. One whole can of those. And then I like baked beans in mine. Silly as I am. Right. This is 28 ounces or you can get a total of 30, but 28 is close enough. You just put them all in there. This makes a really good chili. Okay? Now, clean that up. Patty, I’m going to have you come in. Let’s get rid of some of these. Okay? Now we’re going to talk the spices that we’re going to use. What’s going on, Mark?
What we’re going to do next, get all this mixed very well. We’re going to make three, six inch logs.
So those are the — just logs? Like a regular —
Mm-hmm.
Okay.
Just the log. And we’re going to make it — pack it pretty good.
Okay. Three of those.
— the Saran wrap.
Okay. Like little meat loaf?
Exactly. Try to keep them round. Then I’m just going to roll them up.
And you roll them.
Real tight.
Okay.
Fold the ends in and that’s it.
You do that three times. Okay. While you’re doing that, in goes with my chili. You stir. A half a cup of chili powder. Did you hear what I said? Half a cup of chili powder. Black pepper. This is just a little teaspoon full of the red pepper flakes. Now folks, this is hot. This is a little kosher salt. How did you like that? I caught it well, huh? And a couple of chopped jalapenos. Some sugar. I like that because that always takes that bitter edge off of the tomato. And then this is garlic powder. And you’re going to let that come to a boil and let it cook for as long as you can, because the longer the better. The longer the better on that one. Wonderful. Okay. That’s done. He’s doing his.
One more to go.
One more of those. Okay. Over here, let’s see what Uncle Paul’s doing. Wow. What do you need, honey?
How do I get this stuff?
That stuff off of there?
They’re jacked.
Here, here. Let me help you.
Help me out a little bit.
I’ll be glad to.
You have to push down on it, honey.
That’s a lady’s deal.
There you go.
Thank you.
Mix that. Then you’re going to mix the shrimp in there. And then you’re going to refrigerate this for — just till it gets chilled. Mark’s going to chill his stuff down too. For how long, Mark?
Yeah, once we get them rolled up like this, they go into the refrigerator for about 24 hours.
Okay.
A little longer. It don’t matter.
Okay. Go ahead.
At least 24 hours and —
Then he has a process that you have to, of course, cook them, because you can’t have raw meat.
Then after 24 hours, they’re going to go in the oven for one hour.
Three hundred degree oven?
At 300 degrees. And they’re going to come out looking like this.
Kay is going to stir our buffalo chicken dip over here while you’re doing that.
While you’re cooking the Saran wrap, you keep them open.
Wow. Look at that. And that’s —
Yeah, not in Saran wrap. That wouldn’t be good.
Right. Right.
Look at that.
Just to show you what it looks like inside.
Look. That’s like summer sausage.
That’s what exactly it is.
Duh, that’s what it’s supposed to look like. Wow. That is incredible.
Yeah.
Wow. The smell is —
Very, very easy to make.
Now, we’re going to serve that when we get to the dining room. We’re going to put some incredible mustard and some bread and stuff with that. Stick with us because when we come back, we’ve got more ideas and we’re going to get — keep going with some more cooking stuff. Don’t forget we’re here with the Super Bowl party. You don’t want to miss the rest. We’ll be right back. Well, we’ve made homemade summer sausage made with elk. Mark has that. And we baked that for an hour. And then Paul already has a shrimp dip. It’s chilling in the fridge. My chili is doing great over here in the pot. We also made a buffalo chicken dip that we’ve put in the oven. The recipe is in the Enjoy newsletter. Everybody’s making it now. It’s awesome. You’ll see it at the end. Okay. All right. Now what are we going to do? We’re going to start Paul down there with — what are you making? Pepperoni dip? That’s another one of Bonnie’s recipes?
Yeah, it’s Bonnie’s recipe.
And there’s just a lot of ricotta, pepperoni, some parmesan cheese, and some good seasons. That’s all.
That’s it.
I’ll tell you, thanks Bonnie. We really appreciate all these recipes. That’s great. Okay. What are you doing over here, bud?
Okay. We’re going to make a Super Bowl broccoli balls.
All right.
And I’m just mix — beating some eggs.
Okay. So you have six eggs.
I got six eggs here. The broccoli’s already been cooked.
That’s frozen broccoli. Chopped broccoli, frozen, thawed, and then cooked. Drained and cooled down a little bit.
I’ll put that in the bowl.
Okay.
Then Stove Top stuffing mix.
Stuffing mix. Oh, yeah. That’s a chicken flavor, huh?
Chicken flavor.
Yeah, that adds to it good.
Put it in there.
Okay.
What else are we going to put here? Let’s put the eggs in.
Okay.
Put everything together. Mix in a bowl. Eggs.
Ooh. That holds it together, I guess, huh?
Yeah.
Okay.
Parmesan cheese. I got some finely minced onions.
Oh, yeah. Well, I like everything going in that pot.
I know.
Pepper, a little bit of hot sauce.
A little bit of hot sauce. Hot sauce in everything for a Super Bowl party, huh?
And some garlic salt.
Okay. And then what do you do?
I’m just going to mix all that up.
Okay. While you’re doing that, I’m going to start on my punt the pierogi casserole. These are farfalles, these little bow ties. We cook them, buttered our dish, and we just drain them really well, and we put half of them in the bottom of this dish. Now this is six big Idaho potatoes. And we have mashed, made regular mashed potatoes, but the addition is a one pound box of Velveeta cheese that we cut in tiny little chunks and while they were still hot, it melted down. Now we’re going to put half of this right on top of these bad boys. My mouth is watering. I can hardly stand it. Whoa, that looks good, Mark.
Mm-hmm. Mix them good.
Big colors in that, huh?
It sure is.
Oh, yeah. I’ll tell you, if you could smell what’s going on in here, you’d love it, because the smell is really, really good. You just want to push this all around. If you like pierogis or your kids like pierogis, you know what? This is something you’re going to want to make, not just for Super Bowl but any kind of bowl. And don’t forget, make stuff that kids will like, adults will like. This is a time for family and for friends all ages to get together and enjoy. So think of all of them. Now, we didn’t do fried wings. We didn’t do all — because usually, you have that anyway. So we thought we were just giving you some ideas of things that were different to add to your menu that you’re already going to probably have those chicken wings and such. But I just like the variety of — get a lot — get a bunch of people together, say, oh, you know, I make this, I make that. Go for it. Let them make it. Okay. So then once we have that, you have — you absolutely have to have onions with this, right? I think so too. So we’re going to — we browned off some onions. We’re just going to do half here. Oh, my. I’m telling you, this is one large — very large onion. You’re just going to spread them around so everybody gets a little bite of that. Oh, yummy. You got it in the fridge?
Got it in the fridge.
All right. Cool.
We’re going to wrap this up.
Mark’s is going the fridge too. Okay. You’re going to preheat the oven. Now I’m putting mozzarella cheese on top of this. Okay? And Mark’s is going to go baking in the oven at 350. Paul’s is just going to be served with some crackers. This is going to go in the oven and bake. The chili is going to be done. So we don’t have to worry about that. And I think we have a nice variety. I love it. Patty baked us a football cake. So we’ll have that for dessert. And then we start again. Yum. And I do this again with the pasta. Mark, you want to give that chili a stir? Just make sure it’s not sticking. Let’s talk about how we’re going to serve that.
A little taste.
It’s a little hot? Should we call the fire engine yet? Call the fire department. This is going to be a hot one.
Not too hot for me.
I know that’s — I was keeping that in mind. And again, we just put all of these over top. Yummy yum. Just makes your mouth water, you know. When you’re making this food, you just feel like, oh. You want to keep a lot of beverages, especially if you’re having hot stuff. Lots of beverages. And then we do the potatoes again. Just put them all over. Nice big layer. I’ll tell you, these potatoes, we were tasting them. Potatoes are good enough without doing anything else, just eat the potatoes. Yes.
And the onions in there.
And the onions. What more could you want, huh? Here, sorry. We do want to spread them. Get them going. There we go. Just like that. Make sure you have a lot of fresh vegetables. A nice assortment of crackers and breads. Like your summer sausage, we’re going to put on little pieces of bread and have a really good, unusual mustard will be good with that. I think that would be real good. So. Okay. Then I’m just going to — I should just use all these potatoes, right?
Oh, they’re great.
I think so.
I think so.
Paul’s waiting for anything to happens to I’ll be left over. He can tell me what to do with them, I’m sure. Okay. Now we’re going to put cheese and then onions again. Let’s do the onions first. Okay. You know what? We’re just going to keep layering. I’m going to pop this in the oven. When we come back, we’re going to be in the dining room and show you everything we’ve made for our Super Bowl party today. Stay with us. Here’s how you can get these recipes. Well, the game’s on and we’re eating. It’s not halftime yet, but we’re eating anyway, because we got stuff everywhere here. We got Doritos, we got chips. Make sure you put all that stuff around too. We have a nice soft drink bar behind us going to town. And then look at this table. This is what we made today. Mark.
It’s Bonnie’s summer sausage.
Isn’t that awesome?
Can’t beat it. I got some toasted bread and a specialty mustard.
Hot and sweet. Yeah. What more could you want? Okay. And then Paul, you made, let’s see. Paul made — we have to look — we have to check this out because we don’t want to miss any of them. You made the pepperoni dip?
Yeah.
Okay.
So that’s that one over there. And we — notice we put all the variety of crackers and a big variety of vegetables. Instead of putting them around each one, we put them all at one then you can just grab what you want. Okay? And then I made the chili, which is right there. And you know what? It’s hotter than blazes. So if you don’t like it this hot, don’t use that half cup. Cut that way back. Okay? Don’t want anybody getting like a surprise? And we just added a bunch of toppings for our chili here. And then Mark, what did you do next? The broccoli?
Oh, the broccoli balls.
Broccoli balls down there. We made a little dip there for them. Those are easy and very tasty. And Paul, you made?
The shrimp.
The shrimp. And we just added some shrimp on top of that. That’s another one of Bonnie’s recipes. Again, we have the variety of crackers and also all the vegetables. Then this thing here is like awesome. Look at that bad boy. That’s my punt the — what is it called?
Pierogi.
Punt the pierogi casserole. I forget what it’s called. Layers and layers of potatoes and noodles and cheese and onions. That’s going to be awesome. And we have added — that’s our chicken wing. Not chicken wing. Chicken — buffalo chicken dip that we didn’t have time to — where’s my celery? It’s the recipe is there. But look at this. This is chicken. Look at that. Does that look awesome or what? Easy to make. Delicious. People love it, no matter where you go. Big variety. Let me show you what my melt looks like. You take some pasta. Not a lot. Put a little penne pasta in the bottom of a bowl. Then I’m going to add my chili right over the top. Now this could be a main course for a dinner anytime you want it to. Then I’m going to put — oh, we have to have cheese. So you do the cheese. And then of course, you have to have some sour cream just to tone it all down a little bit. So sour cream is next. And then we do a little bit of green onions on top. Jalapenos. There you have it. Hey, have a happy Super Bowl. Thanks, Mark. Thanks, Paul. Thank you, family. We’ll see you next time. It wouldn’t be the same without you.
Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetable in Dravosburg, Pennsylvania.
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