Super Bowl snacks a highlight on game day

Super Bowl Sunday is a go this weekend and like last year many British Columbians will be cheering for the Seahawks

Super Bowl Sunday is a go this weekend and like last year many British Columbians will be cheering for the Seahawks

In fact, many Lower Mainland sports fans have season tickets for their favorite American football team.

Apparently the odds are in favour of the Boston Patriots however I think the Seahawks will scrape out a slim majority to claim their second back to back Super Bowl.

How could I not cheer for Seattle when their quarterback’s name is Wilson.

Many fans who have  friends over to watch the game usually have something to eat — especially this year when the game will be going through the supper hour.. So they are going to be making up some appetizers . Appetizers are easy ,fun and best to have something to eat for hungry football fans that might be  having a brewski as well.

Easy Super Bowl Appetizers

Roll  a half strip of bacon around large stuffed olives and broil for five minutes and serve.

Take balls of softened cream cheese and roll in mixed olives, and parsley. Take prawns and wrap with a slice of bacon and broil until bacon is crisp.  A seafood sauce goes well with this for dipping.

Cut crust from sliced brown bread.  Mix mayonnaise, minced onions and a half tsp of lemon juice.  Spread on bread, and then roll up around cooked asparagus spears.  Chill and then slice in rounds before serving

This easy to make recipe with mushrooms is a hit appetizer and a little different.

• 1 pound button mushrooms

• 1 tablespoon butter

• 1 garlic clove  — crushed

• 1 teaspoon dill weed

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon lemon juice

• 1 tablespoon sherry

• 1 cup sour cream

Clean mushrooms then add to melted butter and garlic in a frying pan.  Add dill weed, salt pepper, lemon juice and sherry.

Cook for about fifteen minutes.

Pour a small amount of mushroom liquid from the pan into the sour cream and blend.  Pour sour cream over mushrooms and mix well until coated.

Refrigerate mushrooms overnight and when ready to serve heat them until warm and serve with a decorated toothpick through each one.  I added a little sprinkle of paprika for a bit of colour and extra zip.

Go Seattle Go!

Bye for now and GOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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