Editor’s Note – When we began this Stockyards City Cookbook Cook Through, I asked Jani and Whitni to tell it “straight up,” so our readers would know whether or not to try the recipes. It looks like we’ve hit a few “don’t try” recipes, and I think that’s good to know…Thanks, Jani, for publishing the good AND the not-so-good!
Is the Super Bowl really about football? Hold the phone!! I know there are some diehard football fans that have already disagreed with me or else stopped reading. But think about it – if it were really just about football and nothing else, we would be happy to sit in our homes and watch the game without all the fanfare. Right? I personally think it is about so much more than football. Of course it is about football, but it is also about food, fellowship and lets face it, the commercials!
Now that I have established that February 6 is more than just a football game it is time to start planning your menu. So for the next two posts Whitni and I are going to share some recipes out of the Stockyards City Cookbook that you might want to serve at your Super Bowl Party.
Here is our menu for this week;
Slow Cooked Ribs
Great Potato Skins
Chex Party Mix Microwave
Chocolate Chip Cookies (with Bisquick)
So, lets get started.
Slow Cooked Ribs
by Celeste Rule Nelson
3-4 lb. Browned Country Style Pork Ribs
1 (12oz) Bottle Chili Sauce
2 T Worcestershire Sauce
2 T Hot Sauce
1 Can Cherry Coke
1 Jar Maraschino Cherries with Juice
Continue reading Super Bowl = Super Food; part 1
Not exactly fish eggs…much better! I am a hairstylist and any excuse we can find to bring food to the salon we jump at. The day before Halloween we all dressed up and had a pot luck. I have to say I don’t think I have ever seen that much food in one place before! I knew from the past that its best to take something that can easily be snacked on in-between clients. Everyone at work “jokingly” calls me Betty Crocker; little do they know it’s really not as hard as it looks!
Flipping through the cookbook I looked for a recipe that had ingredients that I might already have at home. I finally decided on Cowboy Caviar. It definitely doesn’t look too pretty, if you’re a presentation person, but sure does taste good! (Friends at work turned their noses up at first but by the end of the day it was gone!) This is a very simple recipe if you need something last minute. Also, if you are following through the cookbook with us and cooking most of these items I would suggest buying a large bag of shredded cheese and a box of cream cheese from Sams. It will save you time and money, both of which I know we can all use these days!
by Tracy Holland
1 can black beans, rinsed and drained
1 (8oz) pkg. cream cheese, softened
2 cans chopped black olives
2 T. oil
2 T. lime juice ( I cut one lime in half and squeezed the juice from it into the mix)
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. crushed red pepper
Combine beans, olives, oil, lime juice and spices. Let sit 2 hours. Spread cream cheese on a plate and top with bean mixture. Refrigerate until ready to serve.
Editor’s Note – Want to see the other recipe’s Whitni and Jani have prepared from the cookbook thus far? Simply go to our “Categories” section on the right hand of our home page, and use the drop down selector to find “Stockyards City Cookbook.”