Super food for watching the big game

Published 9:00 am Sunday, February 3, 2019

In addition to the standard chicken wings, chips, dip and pizza, here are some options to give your Super Bowl snacks a local flavor.

Olive Nut Spread

Kinnakeet Cuisine

Lois Gray Miller and Jacqueline Gray

Ingredients

½ cup mayonnaise

1 8-ounce package, cream cheese, softened

½ cup chopped pecans

1 cup chopped olives

1 tablespoons olive juice

What to do:

Mix mayonnaise and cream cheese together until smooth. Add pecans, olives and olive juice, stirring well. Chill overnight.

 

Mini-Crab Roll-Ups

Got to Be NC Agriculture

Ingredients

½ pound blue crabmeat, fresh or pasteurized

2 tablespoons chopped parsley

1 tablespoon minced onion

1 package (8 ounces) Chive cream cheese, whipped

15 slices white bread

1 pound bacon

What to do

Remove any remaining pieces of shell or cartilage from crabmeat. Combine crabmeat, cream cheese, parsley and onion in a 2-quart mixing bowl. Mix well. Trim crusts from bread. Spread each slice of bread with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with wooden pick. Place on baking sheet. Bake at 350 degrees F. for 25 minutes, turning once during baking. Yield: 45.

 

Shrimp and Artichoke Dip

Kinnakeet Cuisine

Lois Gray Miller and Jacqueline Gray

Ingredients

1 pound cooked shrimp, peeled and chopped

1 14-ounce can artichoke, drained and chopped

¾ cup sour cream

¾ cup mayonnaise

1 small bunch green onion, chopped

Juice of ½ lemon

1 garlic clove

Salt and pepper to taste

What to do: Mix all ingredients and chill.

 

Oyster Cakes

Kinnakeet Cuisine

Lois Gray Miller and Jacqueline Gray

Ingredients

1 pint oysters, shucked

1 tablespoon cornmeal

1 tablespoon flour

Pepper to taste

Oil, for frying

What to Do

Chop oysters in a bowl. Slowly add flour and meal, mixing thoroughly. Batter should be thick.

Heat a cast iron skillet on the stove with oil. Drop heaping tablespoons of batter and fry until browned on one side, then flip and brown on the other side. If oysters are salty, there is no need to add salt. Pepper only.

 

Lois’ Original Meatballs

Kinnakeet Cuisine

Lois Gray Miller and Jacqueline Gray

Ingredients

1 pound hamburger

1 egg

2 slices bread, crumbled

2 teaspoons parsley

½ cup Parmesan cheese

1 tablespoon salt

¼ teaspoon minced garlic or 1/8 teaspoon garlic powder

1 teaspoon oregano

Dash pepper

What to do: Preheat oven to 350°F. Mix all ingredients together and form balls. Bake for 25 to 30 minutes.

ALSO OF INTEREST:

NC Cooperative Extension Cooking with the Seasons classes set

New Year’s Day calls for a few traditional staples