Celebrate Super Bowl XLIV with Stromboli-o-li
My informal Super Bowl poll last week revealed none of my friends (except for sports writer and they don't count) are attending Super Bowl XLIV in Miami. But that hasn’t stopped Saints fans from telling their personal Superdome stories and I was no exception.
During Jitney Jungle’s glory days, I was invited to a major beverage company’s corporate skybox. As the game unfolded beyond tinted glass, I lounged on velour couches and enjoyed a spread of catered food, including the best shrimp po-boys I’d ever eaten.
I don’t recall who the Saints played that day or who won. But I’ve never forgotten those spicy N’ Awlins po-boys.
Just like everyone has their favorite Saints memory, top Super Bowl recipes are no exception. I personally feel the “Two C’s” – chili and chicken wings – are the best bets for any Super Bowl party, large or small.
A bowl of chili is filling and easy to juggle. And put out a huge platter of wings and you’ll please every man in the house.
I’ll probably take a Crock-pot of chili to my Super Bowl gathering. For Saints (or Colts) fans looking for a heartier dish, try this giant sandwich filled with a multitude of delicious ingredients. All you’ll have to do is bake, slice and then sit back and enjoy Super Bowl XLIV.
Stromboli-o-li Bread
1/3 pound bulk sausage
1/3 pound ground beef
3/4 cup frozen seasoning blend (chopped onion, celery, pepper)
1/2 cup sliced fresh mushrooms
1/3 cup tomato paste
1/2 cup water
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1 loaf Italian bread
6 slices mozzarella cheese, divided
Brown meats in large skillet with seasoning blend and mushrooms over medium heat; drain. Stir in tomato paste, water, Parmesan and seasoning. Simmer 5 minutes till thickened.
Cut off top third of bread loaf; hollow out bottom, leaving ?-inch shell. Insert 3 mozzarella cheese slices on bottom; top with sausage mixture and rest of cheese. Replace bread top; wrap loaf in foil. Bake at 400 degrees for 15-20 minutes until cheese is melted. Let stand a few minutes before slicing. Serves 6-8.
Recipe from Quail Ridge Press, “Fast & Fabulous Soups, Salads and Sandwiches,” by Gwen McKee and Barbara Moseley.
Kara Kimbrough writes a syndicated food column. Email her at kkprco@yahoo.com.
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