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Hey Grandpa, What’s for Supper? – Game Night Snacks

73D51170-BE27-4F0E-8327-05D80852C5EEAre you looking for some new snacks for game night?  Here are some great snack ideas for any gathering where you want to serve “finger” foods or grab and go items.  These would work great for a Super Bowl party or wine night with the girls.  

Dill Dip

8 oz. sour cream

8 oz. mayonnaise

2 Tbsp. instant onions (minced dried onions)

2 Tbsp. dill weed

2 Tbsp. celery salt

Mix all ingredients and refrigerate.  Good served with rye bread, sour dough bread or vegetables.  You can hollow out a round loaf of bread to use as a serving dish.  Best if made several hours before serving.

 

Spices Nuts

1 egg white

1 Tbsp. water

3 c. large pecan halves

½ c. sugar

1 tsp. cinnamon

2/3 tsp. salt

¼ tsp. nutmeg

1/8 tsp. ground cloves

Beat egg white until frothy.  Add water; beat until soft peaks form.  Stir in pecans until coated.  Combine sugar, salt and spices and pour over pecans.  Toss gently.  Spread on a cookie sheet and bake at 350 degrees for  30 minutes, stirring occasionally.  Remove immediately from cookie sheet and cool on wax paper.  Store in an airtight container. 

 

Cheese Ball

1 lb. Cracker Barrell (or other brand) cheddar cheese spread

1 lb. cream cheese (not non-fat)

1 jar Kraft Old English cheese spread

1 jar Kraft Roca Blue cheese spread (if you can’t find this just omit; I like it better without)

16 oz. shredded mozzarella cheese

1 tsp. garlic salt

1 tsp. onion powder

1 tsp. Worcestershire sauce

Allow cheeses to soften at room temperature.  Mix all ingredients in a food processer (preferred) or heavy duty mixer (Kitchen Aid type).  Cover and refrigerate overnight.  Shape into balls or logs and roll in a mixture of chopped pecans and parsley flakes.  Top with a cherry if desired.  Wrap each ball or log in plastic wrap and allow to ferment (to draw all the flavors together) for three or four days in the refrigerator.  These freeze well, just wrap the plastic wrap with an extra layer of foil and pop in a Ziplock bag before freezing).  Makes approximately 4 one pound cheese balls but you can make them any size you desire.  

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Hey Grandpa, What’s for Supper? – Italiano Marinara

Marinara-sauceHere is an easy pasta dish from the back of the San Giorgio box.  It makes an easy weeknight meal that comes together quickly and satisfies that craving for Olive Garden when you don’t want to go out.  

Italiano Marinara

2 Tbsp. olive oil

½ c. chopped onion

2 cloves garlic, minced

3 ½ cups (28 oz can) tomatoes, undrained

2 Tbsp. chopped fresh parsley

2 tsp. basil

1 tsp. sugar

½ tsp. oregano

½ tsp. salt

¼ tsp. pepper

3 c. (8 oz) San Giorgio Trio Italiano (or other tube shaped pasta)

1 c. shredded mozzarella cheese

In 2 quart saucepan, heat oil and cook onion and garlic until tender but not brown.  Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and pepper; bring to a boil then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes. 

Meanwhile, cook the pasta according to package directions; drain.  Toss pasta with sauce and place in a 1 quart casserole.  Top with mozzarella cheese and broil for 3 minutes or until cheese is melted.  Makes about 4 servings.