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Super Bowl Party Recipes

by on February 02, 2014 11:45 AM

With Super Sunday right around the corner, the Gazette asked readers to submit their favorite recipes for the Big Game. Here are a few of the highlights:

Super Pasta Salad

Submitted by Laura Miller

One bag of "Wacky Mac" pasta

One large tomato

One cucumber

One small bottle Zesty Italian dressing (any brand)

McCormick's Salad Supreme seasoning

Boil the pasta. Slice cucumbers and tomatoes into small pieces. Combine pasta, cucumbers and tomatoes in a large bowl. Toss with salad dressing. Season with McCormick's salad supreme to taste. Enjoy!

Frontier Venison Jerky

Submitted by Carrie Sotak

Important Note: Using 1 pound of venison will result in producing 1/4 lb. of venison jerky when using this recipe. Make larger batches of jerky by doubling all ingredients to produce 1/2 lb. of jerky, tripling all ingredients to produce 3/4 lbs. of jerky and quadrupling all ingredients to produce 1lb. of jerky and so forth.

You will need:

1 lb. of venison

1 tsp. salt

1/4 tsp. pepper

1 tsp. garlic powder

2 tbsp. worcestershire sauce

2 tbsp. liquid smoke

You will need to have your venison already cut into strips about 1/8 inch to 1/4 inch thick and about eight inches long. Combine all of the ingredients except the venison in a small bowl; mix well.

Next, layer the venison strips in a casserole dish, while spooning on the marinade mixture, covering the venison well. Place saran wrap tightly over the casserole dish and let it stand in the refrigerator for 6 to 12 hours or overnight, mixing the venison with a spoon a couple of times in the marinade. Now, place wooden toothpicks through each strip of venison and dry them by hanging the venison strips on your upper oven rack. Lay foil on the bottom of the oven to catch any drips from the marinade.

Set your oven to cook on its absolute lowest setting and place an oven mitt or a kitchen towel in between the oven door, so that the oven door stays slightly ajar. (This is important to dry the meat properly.) Do not leave the oven unattended as you cook your jerky and periodically check the jerky to prevent over drying. Cutting all of the venison in strips of similar thickness will help ensure that the strips dry evenly, but some strips may still dry quicker than others and you may need to remove some of the strips at different times which is perfect for sampling them.

Let the strips cool down as you take them out of the oven. You can put them in a jar or seal them in a plastic bag, but be warned that you may just eat them all immediately, as this will be the best jerky that you have ever tried, much better than any beef jerky that you can buy at the store.

Spinach-Artichoke Dip

Submitted by Robbin Zirkle

This is a lightened up version of classic spinach-artichoke dip, but you wouldn't know it based on the taste! It's warm and decadent, and is excellent with vegetables, bread, crackers, or over a baked potato.

16 oz. package frozen chopped spinach

1 can quartered artichoke hearts

8 oz. package Neufchatel

1 cup part-skim mozzarella

1/2 cup parmesan cheese

6 oz. container plain nonfat Greek yogurt.

Garlic powder, salt, pepper, and Italian seasoning to taste. Allow spinach to thaw completely in a colander. Drain artichoke hearts and chop into smaller pieces. Melt Neufchatel in microwave for 45 seconds. Stir and allow to cool.

Mix everything together, including spices, with either a sturdy spoon or a hand mixer. Bake 20-30 minutes at 350 degrees until warmed through, but not dried out.

Rotel Cups

Makes 45 cups

Ingredients:

1 can Rotel, drained

1 bag bacon pieces

1 cup shredded swiss

1 cup mayo

3 pkg. phyllo pastry cups, thawed

Directions:

Preheat oven to 350 degrees.

Mix the first four ingredients and scoop evenly into the cups.

Place on baking sheet and bake at 350 for 15 minutes.

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This story was produced by the staff at the Centre County Gazette. It was re-published with permission. The Centre County Gazette is a weekly publication, available at many locations around Centre County every Thursday morning.
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