Big games call for big spreads, and the Super Bowl is no exception.
Whether you’re gathering to cheer on the teams or to watch the tricked-out commercials next Sunday, Feb. 3, you’ll likely want to chow down while you do so. Here at Life&Times, we dug into our Local Flavor: Recipes We Love archives to find some recipes perfect for game day.
Holy Rosary Block Party Porketta
Originally published June 8, 2016
- 4-pound pork butt (pork shoulder)
- 2 teaspoons rosemary
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried fennel seed
- 2 teaspoons ground pepper
- Preheat oven to 350 F.
- In a small bowl, combine all spices, then rub over the pork butt. Place pork in a 10-by-15-inch roasting pan with some liquid in the bottom. Roast for 90 minutes to 2 hours, or until the pork’s internal temperature is 145 F.
- Slice porketta and serve on sandwich rolls.
Diane Mancus’ Zucchini Pizza
Originally published Aug. 12, 2015
- 1 cup Bisquick
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon oregano
- Garlic salt, to taste
- 2 tablespoons parsley, chopped
- 1/2 cup grated Parmesan
- 4 eggs, beaten
- 1/2 cup vegetable oil
- 3 cups zucchini, grated
- 1/2 cup chopped onion
- 1 cup grated American cheese
- Combine Bisquick, salt, pepper, oregano, garlic salt, parsley and Parmesan. Make a well, then add eggs and vegetable oil. Mix with a spoon.
- Add zucchini, onion and American cheese, mixing well.
- Grease a 9-by-13-inch Pyrex or sheet pan with butter or margarine. Add mixture to pan. Bake at 350 F for 30 minutes, then place on the upper shelf of the oven to brown for an additional 5 minutes.
Jane Amos’ Hoagie Mix
Originally published Sept. 28, 2016
Yield: About 25 sandwiches
- 1 pound bologna
- 1/2 pound salami
- 1/2 pound cooked ham
- 1/2 pound provolone cheese
- 1/2 pound American cheese
- 1 head lettuce
- 1 large onion
- 3 tomatoes
- 1/2 tablespoon oregano
- Salt and pepper to taste
- 1 small bottle Italian dressing
- Chop first eight ingredients into bite-sized pieces.
- Gently fold in all ingredients in large bowl. Mix in dressing.
- Serve on rolls.
Cheryl Boyarsky’s Steak Subs
Originally published Nov. 5, 2014
- 1 pound minute steaks, frozen
- 1 shredded carrot
- 1 shredded green pepper
- 1 shredded onion
- 1/4 cup water
- 1 (10-ounce) can Hunt’s tomato sauce
- Pour water into a large sauce pan. Break minute steaks into pieces and add to pot. Cook on medium heat until the steaks are cooked through. Add carrots, peppers and onions. Simmer for 10 minutes, then drain grease. Put pot back over heat and add tomato sauce. Simmer for an additional 10 minutes.
- Serve meat on steak sub buns.
Jean Parlanti’s Whimpies
Originally published Sept. 17, 2014
- 3 pounds hamburger
- 1 large green pepper, minced
- 1 large onion, minced
- 2 stalks celery, minced
- 1 medium carrot, diced small
- Salt and pepper, to taste
- 1/3 cup ketchup
- 3 (12-ounce) bottles chili sauce
- In a large pot, brown hamburger. Add green pepper, onion, celery, carrot, salt, pepper, ketchup and chili sauce. Once emptied, fill each chili sauce bottle halfway with water, then dump into pot. Cook on low for an hour to 90 minutes.
- Serve Whimpies on hamburger buns.
Caitlin Heaney West is the content editor for Access NEPA and oversees the Early Access blog in addition to working as a copy editor and staff writer for The Times-Tribune. An award-winning journalist, she is a summa cum laude graduate of Shippensburg University and also earned a master’s degree from Marywood University. Caitlin joined the Times-Shamrock family in 2009 and lives in Scranton. Contact: email@example.com; 570-348-9100 x5107; or @cheaneywest