Super Bowl Sandwich Smorgasbord

Arrange a choice of sandwich makings, smorgasbord style, and let each person combine his or her own favorites. Another suggestion would be to have each person or couple bring a slow cooker with their favorite soup and have the makings for sandwiches on hand for everyone to choose from for a wonderous buffet.

Smorgasbord suggestions: Sliced canned luncheon meat; sliced roast turkey; ham rolls; choice of ready-cooked meats; process Cheddar and natural Swiss cheese slices; olives and pickles; assorted breads; ketchup; mustard; sliced process cheese food roll; cream cheese; canned jellied cranberry sauce; Tuna Salad, tomato and onion slices; sardines; onion rings; egg salad; soft butter or margarine; pickles; olives; lettuce and cabbage.



Smorgasbord Help-Yourself Fillings

Salmon Salad:
2 cups salmon
1 Tb lemon juice
1 cup minced celery
1/2 cup mayonnaise or salad dressing
3/4 tsp salt

Drain salmon; then flake. Mix with rest of the ingredients and refrigerate.  Makes 3 cups.

Egg Salad:
6 chopped, hard-boiled eggs
1/4 cup finely chopped ripe olives
2 tsp salt
1/4 tsp pepper
2 tsp prepared mustard
1/2 cup mayonnaise or salad dressing.

Mix all ingredients together and refrigerate. Makes 2 cups.

Chicken Nut Filling:
2 cups minced, cooked or canned chicken
1/2 cup minced celery
1 cup finely chopped pecans
1/2 cup mayonnaise or salad dressing
1/2 tsp seasoned salt
1/4 tsp pepper

Mix all ingredients together and refrigerate. Makes 3 1/2 cups

Orange-Peanut Butter Filling:
3/4 cup peanut butter
1/2 cup snipped light or dark raisins
1/2 cup orange juice
Mix all ingredients together and refrigerate. Makes 1 1/4 cups.

Ham Salad:
1/2 cup ground, cooked or canned ham
2 Tb green pepper
1 tsp prepared mustard
2 Tb mayonnaise
1 Tb minced onion

Mix all ingredients together and refrigerate. Makes 3/4 cup.

End of the Roast Salad:
2 cups leftover roast beef or pork
1/2 small onion
2 Tb melted butter or margarine
1 tsp dry mustard
3 Tb mayonnaise
1/2 tsp celery salt

Put meat and onion through a food chopper or grinder, using the fine blade. Mix in the butter, mustard, mayonnaise, celery salt and pepper. Refrigerate. Makes 1 1/3 cups.

Tuna Salad:
2 cans chunk-style tuna
1 tsp lemon juice
2 Tb ketchup
1/2 cup mayonnaise or salad dressing
1 Tsp worcestershire

Thoroughy mix all ingredients and refrigerate. Makes 2 cups.

The fillings and salads will need to be spread on something whether it's crackers, toasted bread or vegetables.  Quick breads are an excellent choice to have in a smorgasbord.

Quick Breads:

Bran-Date Bread or Raisin-Bran Bread
1 cup finely cut pitted dates or raisins
1 cup ready to eat bran cereal
2/3 cup hot water
2 Tb shortening
2/3 cup granulated sugar
2 eggs, beaten
1 1/2 cups sifted flour
3 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup chopped nuts (your choice)

Preheat oven to 350 degrees. Soak dates and bran in the hot water. With spoon, cream together shortening, sugar; add eggs. Sift together the flour, soda, salt and cinnamon; add chopped nuts. Add shortening mixture alternately with soaked dates and bran. Mix only until liquid and dry ingredients are combined; spread in greased 9x5 inch loaf pan. Bake about 1 hour, or until done.

Oatmeal-Raisin Bread
2 cups sifted flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
1 cup uncooked roll oats
1 cup raisins
1/3 cup shortening
1/3 cup brown sugar, firmly packed
1 egg, beaten
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. Add oats and raisins. With spoon, cream together shortening and brown sugar until light and fluffy. Add egg and buttermilk. Add milk mixture in thirds to flour mixture, stirring after each addition until blended. Place in a greased 9x5 inch loaf pan. Bake for 1 hour or until done.

Pizza
1 pkg hot roll mix
1/2 cup minced onions
1 Tb salad oil
1 (8 oz) can tomato sauce
1 (6 ox) can tomato paste
1 tsp salt
1/4 tsp oregano
1/8 tsp pepper
1/8 tsp garlic salt
1 lb Mozzarella or other soft white cheese, grated or sliced
1/4 cup snipped parsley
2 to 3 Tb grated Parmesan

Prepare dough as hot roll mix package directs. Cover. Let rise in a warm place until double in bulk--30 to 60 minutes. Saute onion in salad oil until golden brown. Add tomato sauce and paste, salt, oregano, pepper and garlic salt. Set aside. Divide dough into 4 parts. Flatten each part; then pat into bottoms of 4 9" pie plates. Brush with salad oil. Arrange on quarter of Mozzarella cheese on the dough. Spread with tomato sauce mixture. top with rest of cheese, then parsley and Parmesan. Bake immediately at 450 degrees 15 to 20 minutes.

French Bread Hero Sandwich
1 loaf French bread
1/4 cup soft butter
1 7-oz can tuna, drained
1/4 cup mayonnaise
2 medium tomatoes
1 small cucumber
1 medium onion
1/2 tsp seasoned salt
Cheese of your choice, sliced

Preheat oven to 400 degrees. Slice bread in half, lengthwise; spread with butter. In a small bowl, combine tuna and mayonnaise, mix well.  Thinly slice tomatoes, cucumber and onion. Spread the lower half of bread with tuna mixture; top with tomato slices; sprinkle with seasoned salt; then add layer of overlapping cucumber slices and onion rings; top with cheese, then the other half of the bread. Now make 4 equidistant gashes in the top of the loaf, cutting part way through. Wrap sandwich well in foil. Place sandwich on baking sheet. Bake for 40 minutes. To serve, unwrap; with knife, cut the same 4 gashes all the way through; serve.

GOODNESS FROM THE KITCHEN

CREAM-CHEESE AND CRAB SPREAD

1 8-oz pkg cream cheese
1 6-oz pkg frozen crab meat, thawed, drained & chopped  (reserve 2 tbsp liquid)
2 tbsp finely chopped green onion, white part only
1 tsp lemon juice
1/4 tsp salt
Dash of hot-pepper sauce
1/4 cup unblanced almonds
Bread rounds or crackers

In a small bowl beat and mix the cheese, reserved crab liquid, onion, lemon juice, salt and pepper sauce until creamy. Stir in crab meat. Turn into greased shallow 3 cup baking dish. Sprinkle with almonds. Bake uncovered in preheated 350 degree oven for 20 to 30 minutes. Serve hot as a spread on bread rounds. Makes 30 to 40 appetizers.

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SNOWFLAKE BISCUITS

2 cups flour
1 1/2 tsp salt
4 tsp baking powder
2 tbsp butter
3/4 c milk or water

Sift dry ingredients together; cut in butter. Add liquid (milk is better). Flour the surface, roll dough to 1/2 inch thickness, cut out with biscuit cutter, and put two together. Let stand 10 minutes in your tins on the table. Bake in a preheated 425 degree oven for 20 minutes.

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BUTTERMILK BISCUITS

2 cups flour
1 tsp salt
2 tsp baking powder
1/3 tsp baking soda
1/3 cup shortening
2/3 cup buttermilk

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until the dough follows fork around the bowl.
Roll out to 1/2 inch thickness on lightly floured surface and cut with biscuit cutter.  Place on greased baking sheet; brush lightly with melted butter, and bake in a pre-heated 475 degree oven for 10 to 15 minutes or until golden brown.

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GOLDEN CORNBREAD

3/4 cup cornmeal
1 cup white flour
1/3 cup sugar
5 tsp baking powder
3/4 tsp salt
1 egg
1 cup milk
2 tbsp salad oil

Sift dry ingredients into a bowl. Add the egg, milk and oil. Mix thoroughly. Fill well-greased shallow pan 3/4 full. Bake in a pre-heated 400 degree oven for 25 to 35 minutes. Serve hot with lots of butter and honey.

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ORANGE BREAD

1 3/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orang juice
1/4 cup oil
1 egg
1/2 cup raisins
1/2 cup chopped nuts
3 Tbsp grated orange zest

In a large bowl, sift dry ingredients together. In a small bowl mix orange peel, orang juice, oil and egg; stir into flour mixture until just moistened. Stir in raisins and nuts.
Spread in a well greased 9x5 loaf pan.
Bake in a pre-heated 350 degree oven, for 50 minutes, or until tests done.
Cool and remove from pan. This bread is especially good when served with cream cheese and orange marmalade.

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NUT BREAD

2 cups sugar
2 eggs
1 1/2 cups milk
4 cups flour
4 tsp baking powder
1/8 tsp salt
1 cup chopped pecans

Cream sugar and eggs together. Add milk. Sift flour, baking powder and salt together. Add to wet mixture. Then fold in chopped nuts. Let stand 20 minutes in greased bread pan to rise. Bake in 350 degree for about 45 minutes.  This will make two loaves.

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BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts

Cream shortening and sugar together. Beat eggs and add to mixture. Add crushed bananas. Sift together flour, soda and salt. Add to wet mixture, a little at a time, stirring in well. Fold in chopped nuts. Bake in well greased loaf pan at 350 degrees for about an hour or until tests done. This bread will stay moist if wrapped. Very good with cream cheese, butter or peanut butter.

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DUTCH STICKY BUNS

1 pkg active yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp sugar
1/2 tsp salt
3 1/4 cups sifted flour
3 tbsp butter, softened
1/2 cup chopped raisins
2 tbsp currants
2 tbsp finely chopped citron
1/4 cup firmly packed brown sugar
1/2 tsp ground cinnamon
3 tbsp brown sugar

Soften the yeast in warm water. Let stand for 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add one cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.

On a floured surface, knead dough until smooth. Put dough into a greased bowl and grease top of dough. Cover and let rise in warm place until doubled, about 45 minutes.

Punch dough down and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar and cinnamon. Roll up as for jelly roll and cut into slices, about 1 inch thick.

Place slices, cut side down, in a buttered 13x9x2 in pan. Cover and let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees in pre-heated oven for 20 to 25 minutes. Serve hot.

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OLD FASHIONED CHRISTMAS BREAD

2 pkg yeast
1/4 cup warm water
1 cup milk
1/3 cup butter
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1 egg
3 1/2 cups flour
FRUIT NUT FILLING
1 egg
1 tsp water
1/2 cup slivered almonds

Dissolve yeast in warm water, stirring well.  Set aside. Scald milk; pour over butter, sugar and salt in a large bowl, and stir until butter melts. Cool to lukewarm. Add yeast, vanilla, eggs and 2 1/2 cups flour, stirring until smooth. Gradually add remainder of flour, stirring until a stiff dough is formed.

Turn dough out onto floured surface, knead until smooth and elastic (about 5 minutes).  Place doughed in a greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, about 45 minutes, or until doubled in bulk. Turn onto a lightly floured surface and knead 10 times. Roll into 20x12 rectangle.

Spread FRUIT NUT FILLING evenly over dough leaving a 1" margin. Roll up lengthwise; seal and place seam side down on a greased cookie sheet. Shape into a horseshoe. Cover and let rise in warm, draft free place for 1 hour or until doubled in bulk.
Combine egg and water, beating until frothy; brush over surface of dough; sprinkle with almonds. Bake at 375 degrees for 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack.

TO MAKE FRUIT NUT FILLING: Combine 1/4 cup sugar, 2 tbsp softened butter, 1/2 cup candied red cherries, 1/2 tsp cinnamon, 1 cup raisins, 1/2 cup green cherries and 1/4 cup slivered almonds. Mix well.

APPETIZER DIPS

DIPS

(to serve with crackers, chips or sliced fresh vegetables)

CHILI CON QUESO DIP

1 pound Velveeta cheese

1/2 cup chili tomatoes

Cut cheese into cubes; add tomatoes. Blend and heat on warm or simmer until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot.  Makes 3 cups.

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TUNA PATE

1  8-oz pkg cream cheese

2 tablespoons chili sauce

2 tablespoons minced parsley

1 teaspoon dried minced onion

1 teaspoon hot pepper sauce

2 cans 6 1/2-oz each tuna, drained

1/2 cup chopped parsley

Blend softened cream cheese, chili sauce, two tablespoons minced parsley, onion, pepper sauce and tuna. Shape into ball and coat with chopped parsley; refrigerate. Serve chilled.  Makes 2 cups.

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GUACAMOLE DIP

2 large avocados

2 tbsp chopped onion

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp Tabasco sauce

1/2 tsp salt

2 tbsp lemon juice

1 tbsp mayonnaise

Combine all ingredients in blender until smooth. Serve chilled. Makes 2 cups.

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CHEESE DIP

1 8-oz pkg cream cheese

1 6-oz pkg smoked cheese

1 (1 1/4-oz) pkg roquefort cheese

1/2 cup mayonnaise

1 clove garlic

Mash garlic clove. Combine ingredients and mix on low speed of electric mixer. When cheese is creamy, mix on high speed. Use as a spread or dip. Makes 3 cups.

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SALMON PARTY LOG

1 (1 lb) can salmon

1 ( 8 oz) pkg cream cheese, softened

1 tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke

1/4 tsp salt

1/2 cup finely chopped pecans

2 tbsp chopped parsley

Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14 inches long and 2 inches in diameter. Roll in nut mixture.  Makes 1 log.

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CHEESE NUGGETS

2 cups shredded cheddar cheese

1 cup butter

2 cups sifted flour

1/4 tsp red pepper

1/2 cup chopped pecans

Combine shredded cheese and butter; mix until well blended. Add flour, red pepper and pecans and mix well. Roll into one-inch balls and bake on an ungreased cookie sheet in a 425 degree oven for 10 to 15 minutes.  Makes 8 dozen.

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PARTY CHEESE BALLS

2 (8-oz) pkgs cream cheese

2 cups shredded cheddar cheese

1 tbsp chopped pimiento or sweet red pepper

1 tbsp chopped sweet  green pepper

1 tbsp finely chopped onion

2 tsp Worcestershire sauce

Dash of cayenne pepper

Dash of salt

1/2 cup finely chopped pecans

Combine softened cream cheese and shredded cheese, mix until well blended. Add the sweet red pepper, green pepper, onion, Worcestershire sauce and seasonings; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers or chips. Makes 3 cups.

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SWEET AND SOUR TIDBITS

1 pound bulk pork sausage

2 (5-oz) pkgs party sized smoked links

1 can pineapple chunks

3 tbsp honey

3 tbsp vinegar

1 tbsp soy sauce

2 tbsp cornstarch

1 (2-oz) jar maraschino cherries, drained

Shape sausage into 1 inch balls and brown along with smoked links in a skillet. Remove sausage from skillet; drain fat and reserve two tablespoons. Drain pineapple and reserve juice. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add 2 tbsp reserved fat and bring to a boil stirring constantly. Add sausage, pineapple and cherries and mix well. Cover and simmer for 15 minutes. Serve warm. Makes 10 to 12 servings.

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TEXAS TRASH

1/2 cup butter

2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp garlic powder

2 cups puffed wheat

2 cups puffed rice

1 (4-oz) can shoestring potatoes

2 cups pretzel sticks

1 cup salted peanuts

Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250 degrees for 30 minutes, stirring occasionally. Makes 9 cups.

Dips

ROQUEFORT COTTAGE CHEESE DIP

2 1/2 ounces Roquefort cheese; 1 8 ounce package creamed cottage cheese; 1/2 teaspoon onion juice; 6 tablespoons sour cream.

Crumble Roquefort cheese and add to cottage cheese, mixing well. Stir in onion juice. Add enough sour cream to give good dipping consistency. Serve with potato chops, dip crackers, or crisp raw vegetables.

CHEESE AND CLAM DIP

1 clove garlic, cut in half; 1 8 ounch package cream cheese; 2 teaspoons lemon juice; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon salt; Dash of freshly ground pepper; 1  7 ounce minced clams, drained; 4 tablespoons clam broth.

Rub a small mixing bowl with cut clove of garlic. Place remaining ingredients in a bowl. Blend well. For a thinner dip, add more clam broth.

SPICY DIP FOR SEAFOOD

1 cup mayonnaise; 1 tablespoon anchovy paste; 1/2 teaspoon dry mustard; 1/2 teaspoon Tabasco sauce; 1/4 teaspoon garlic salt; 2 tablespoons tarragon vinegar; 3 hard-boiled eggs, finely chopped; 3 tablespoons finely chopped stuffed olives; 3 tablespoons finely chopped gherkins; 1 tablespoon chopped parsley; 1 teaspoon finely chopped onion.

Combine ingredients in order given and mix well. Serve with chunks of lobster meat, shrimp or other seafood on picks.

PINK DIP FOR SHRIMP

1 cup mayonnaise; 1/4 cup chili sauce; 1/4 cup ketchup; 2 tablespoons horseradish; 2 tablespoons vinegar or lemon juice, few grains of cayenne pepper or a dash of  Tabasco.

Combine ingredients and chill thoroughly.

SARDINE AND CHEESE DIP

2  3 1/4 ounce cans sardines; 2  3 ounce packages cream cheese; 1 clove garlic, finely minced; 3 tablespoons minced onion; 1/4 teaspoon salt; 2 tablespoons Worcestershire sauce; 1 tablespoon lemon juice; strips of pimiento.

Mash drained sardines with cheese and blend with other seasonings. Chill several hours before serving to blend the flavors.  Serve garnished with pimiento strips. Use as a dip for crackers, potato or corn chips.

AVOCADO-CHEESE DIP

1 cup mashed avocado pulp; 1  8 ounce pkg cream cheese; 3 tablespoons lemon juice; dash of Worcestershire sauce; 1/3 cup finely chopped green onion; 1 teaspoon salt; Crackers.

Gradually add the avocado to the cream cheese, blending until smooth. Add the lemon juice, Worcestershire sauce, onions and salt and mix until thoroughly blended. Place in a bowl on a tray or round plate and surround with crackers.

SOUR CREAM-CAVIAR DIP

1  3 ounce package cream cheese; Dash of Tabasco sauce; 1 1/2 cups sour cream; 1/2 teaspoon grated onion; 1/4 cup red salmon caviar or whitefish roe.

Soften cream cheese with fork. Add Tabasco, sour cream and onion. Mix well. Put in the serving dish. Sprinkle caviar or roe over the top. Serve as a dip for potato chips, crackers or Melba toast.

ANCHOVY-CELERY COCKTAIL DIP

1  8 ounce package cream cheese; dash of paprika; 1/2 teaspoon whole celery seed; 2 teaspoons minced onion; 1 tablespoon lemon juice; 2 teaspoons anchovy paste; 2 tablespoons cream.

Cream the cheese until smooth. Add the remaining ingredients and blend until fluffy.  Serve with potato chips or crackers.

WINE AND CHEESE DIP

2 cups shredded cheddar cheese; 2 tablespoons butter; 1/3 cup port or sherry.

Combine cheese, butter and wine; beat with a spoon until well blended. Pack in small container and chill well. Serve as a dip for crackers or Melba toast.  Makes about 1 cup.

GUACAMOLE

1 large clove garlic, crushed; 1 small onion, grated; 1 teaspoon salt; 1/4 teaspoon pepper; 1 avocado; 1 tomato, skinned; 1 teaspoon olive oil.

Combine garlic, onion, salt and pepper. Cut avocado in half and remove the pit. Scoop out the pulp and mash. Add to first mixture along with mashed tomato and oil. Serve in the scooped out avocado skin with salty-crisp crackers.

ZESTY EGG DIP

4 hard-boiled eggs, minced; 3 slices crisp bacon, crumbled; 1 teaspoon minced onion; 1 teaspoon Worcestershire sauce; 1 teaspoon horseradish; Enough mayonnaise for nice consistency.

Mix ingredients thoroughly; heap into bowl and chill before serving.

VEGETABLE-COTTAGE CHEESE DIP

2 cups cottage cheese; 1/4 cup heavy cream; 1/2 cup grated raw carrot; 1/2 cup finely cut green onions; 1/4 cup chopped green pepper; 6 radishes, sliced very thin.

Mix ingredients thoroughly; heap into a bowl and chill before serving.