I saw Jamie Oliver make Sausage Rolls on Live With Kelly, and so I made them. They turned out great, perfect with a nice mustard dipping sauce. The link to the recipe is here.
I also made an old favorite, Hot Reuben Dip. One of my sons is a big corned beef fan, and this really hits all those flavor notes. I got it from a woman who brought it to a holiday party, where it was a big hit.
Hot Reuben Dip
1 1/2 cup shredded Swiss cheese
3/4 cup sauerkraut
1/2 cup Thousand Island Dressing
4 oz. cream cheese
5 oz. corned beef, chopped
Mix all ingredients in a crockpot and cook on low for 1 1/2 hours. Serve on top of crackers or on rye or pumpernickel cocktail bread.
I had leftover ingredients, so a few days later, I made
Preheat broiler. Place cocktail rye or pumpernickel slices on baking sheet. Top each with 2 teaspoons Thousand Island dressing, a slice of folded corned beef, a bit of well-drained sauerkraut, and some shredded or 1/4 slice Swiss cheese. Broil 3 minutes or until cheese is melted.
My sister-in-law makes Mary Alice's Hoagie Dip, which tastes just like a Wegman's Joey Sub, and came from Food Network Magazine. I also made this for a neighborhood party, and it was big hit there
1 med. onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 lb each- deli-sliced genoa salami, deli-sliced ham, deli-sliced prosciutto, deli-sliced turkey, deli-sliced provolone cheese
1/2 cup mayonnaise
1 Tbsp. extra-virgin olive oil
1 ts. dried oregano
1 1/2 tsp. dried basil
1/4 tsp. red pepper flakes
1 round loaf Italian bread
hoagie rolls for dipping
Chop onion, pepperoncini, lettuce, tomato into bit-sized pieces. Dice meats and cheese.
Combine chopped vegetables, meats and cheese in large bowl. Add mayo, olive oil, oregano, basil and red pepper flakes and stir til everything is well mixed. Refrigerate til ready to serve.
Cut center of round loaf out to make a bowl, cut scraps of bread into bit-sized pieces. Serve dip in bread bowl, with bread and hoagie rolls on side.
|Mary Alice's Hoagie Dip|
For our main entree on New Year's Day, I made Food Network chef Robert Irvine's
BBQ Pulled Pork Sandwiches
4 lbs. pork shoulder roeat
5 whole cloves
3 Tbsp. BBQ rub (I used Penzey's Galena Street Chicken & Pork Rub- a gift from sister-in-law- but you can use any dry BBQ rub you like)
2 red onions, thinly sliced
2 cups water
16 oz. BBQ sauce (I used Dinosaur BBQ, a family favorite, but again, you can use any BBQ sauce you like)
Stud the roast with cloves and rub with BBQ rub. Put roast in crockpot and top with onions. Cover roast with water and cook on low for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease left in crockpot. When pork has cooled, shred it with two forks. Return meat to crockpot and top with BBQ sauce. Heat for 1 to 2 hours. Serve on rolls.
Do you have any favorite Superbowl Snacks you'd like to share? Share them in comments below!
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