Whether you’re throwing a Super Bowl social gathering for a crowd, a handful of mates or simply the household, it may be an excuse to drag out some recipes you in all probability don’t make day by day. Dips and sandwiches are simple issues for folks to dig into all through the sport.

If you’re leaving gadgets out by means of the night, keep in mind some primary meals security. Keep heat and chilly dishes at secure holding temperatures (140 levels or larger for warm dishes; 40 levels or decrease for chilly dishes) and refrigerate leftovers inside two hours. That goes for the meals you or your company make in addition to the pizza, wings and different gadgets you would possibly order.

Local readers shared some sport day recipes from their kitchens. I’ve not examined these recipes, however there are some tasty-sounding dishes right here.

Sweet and Tangy Mustard

Sharon Smith of New Haven says this mustard may be served with any sort of pretzels. “Add hot sauce for more heat or add honey to make a great honey mustard sauce,” she says.

14 ounces sweetened condensed milk

1 (8 ounce) jar yellow mustard

2 tablespoons ready horseradish

2 tablespoons Worcestershire sauce

Combine elements and stir. Spoon into small, air-tight containers. The combination may be refrigerated for 3 months.

On the Web: To get a recipe for mushy pretzel bites that I’ve shared in a earlier Recipe Swap column, go to this story at www.journalgazette.internet/dwelling.

Three Bean Casserole

Rodney Delegrange says this recipe was one his mom made lots. After she died, his father continued the custom.

1 to 1 1/2 kilos hamburger, browned

1 onion, chopped

1/2 cup brown sugar

1 tablespoon mustard

1 cup ketchup

1 1/2 tablespoons vinegar

1 can pork and beans

1 can kidney beans drained

1 can butter beans drained

1/2 pound bacon strips

Preheat oven to 350 levels.

Mix all elements besides bacon in a big bowl and place in a baking dish. Top with bacon strips.

Bake 1 hour.

Sloppy Joes

John M. Watson of Fort Wayne shared this recipe to serve a crowd.

3 kilos floor beef

1 medium onion, chopped

1/2 inexperienced pepper, chopped

24 ounces ketchup

2 tablespoons ready mustard

2 tablespoons vinegar

2 tablespoons sugar

1 tablespoons salt

Brown the meat and onion in Dutch oven, giant pot or Dutch oven. Drain fats.

Add remaining elements and simmer for one hour over low warmth with a lid partially masking the pot, stirring often so it doesn’t stick.

Serve on hamburger buns of French bread.

Crab/Shrimp Dip

1 (6-ounce) can crab meat or tiny shrimp

1 (8-ounce) package deal cream cheese, softened

1 tablespoon ketchup

1/2 cup mayonnaise

2 tablespoons onion, minced

Blend all elements collectively and refrigerate for a number of hours.

Serve with recent veggies or crackers

– John M. Watson, Fort Wayne

Hot Cheese Dip

2 cups shredded cheddar cheese

1 cup mayonnaise

1 small onion, chopped

Preheat oven to 350 levels.

Mix all elements.

Place in an ungreased 1 quart baking dish. Bake uncovered for quarter-hour.

Serve with crackers.

– John M. Watson, Fort Wayne

Reuben Dip

2 (6-ounce) packages Buddig corned beef, chopped

1/2 bag (about 4 ounces) shredded cheddar cheese

1 (8 ounce) bag shredded Swiss cheese

1/2 cup mayonnaise

8 ounces sauerkraut, drained

Preheat oven to 350.

Mix all elements and place in a baking dish. Bake for 20 minutes.

Serve with mini rye bread and spicy mustard.

– John M. Watson, Fort Wayne

Soft Pretzels

Makes 8.

3 1/2 cups flour

1 tablespoon salt

1 1/2 cups heat water

2 1/2 teaspoons energetic dry yeast

1 tablespoon sugar

Course salt, poppy seeds, sesame seeds or every little thing bagel seasoning for sprinkling

Water bathtub:

1 gallon water

1 tablespoon baking soda

Egg wash:

1 egg

1 tablespoon water

In a big bowl, combine the flour and salt. Set apart.

Combine heat water, yeast and sugar in a separate bowl and let sit 5 minutes.

Add the flour combination to the yeast combination and stir with a wood spoon till it begins to kind a shaggy dough. Turn the dough out onto a flippantly floured floor and knead till a clean ball varieties, about 4 minutes. If your dough is just too moist, add a bit of extra flour; if too dry, sprinkle on some water.

Coat the within of a big bowl with cooking spray. Place the dough inside, and canopy. Let the dough rise for 1 hour.

Line two baking sheets with parchment paper. Preheat the oven to 400 levels.

Divide the dough into 8 equal items. On a flippantly floured floor, roll every bit right into a rope about 14 inches lengthy. Knot every rope right into a pretzel form and place them on one of many baking sheets. (Alternately, reduce about eight items from every rope and roll into balls for pretzel bites.)

In a big pot, mix the water and baking soda for the water bathtub and produce to a simmer over medium-high warmth. Create a draining station by setting a cooling rack over a kitchen towel in your counter.

Working in batches, boil the knots for 3 minutes. Stir the pot often so the complete floor of every pretzel will get time within the water (that is what creates the powerful exterior). The knots will about double in dimension, so be sure you don’t crowd the pot. Remove every batch with a slotted spoon or mesh strainer to the draining station to allow them to dry off whilst you boil the following batch. As they dry, you may transfer them to one of many baking sheets, leaving a pair inches between every pretzel.

Make the egg wash by whisking the egg and water. Brush excessive of every boiled pretzel. Sprinkle together with your toppings.

Bake about 25 minutes, or till the pretzels are golden brown. Let cool barely earlier than serving.

– Adapted from “Bread” by Mother Earth News (edited by Karen Okay. Will; 2015)

Recipe Swap seems often in The Journal Gazette. Corey McMaken is a house prepare dinner, not a meals knowledgeable. To share a remark or favourite recipe for attainable inclusion, electronic mail cmcmaken@jg.internet or write to Corey McMaken, c/o The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.