Steelers Super Bowl Recipes

Pittsburgh Post-Gazette

Do you have a recipe for a Steelers victory? Send an e-mail with the game plan for your favorite Super Bowl snacks to SteelersRecipes@post-gazette.com, and we'll publish the most tantalizing and unusual right here. (Please include your name, address and telephone number -- if we have any questions).

Recipes for Seahawk -- scalded, roasted, fried, stuffed, smothered, boiled or blackened -- don't count!

(The Post-Gazette has not tested the recipes appearing below and is not responsible for their flavor, accuracy or workability.)

SUPER BOWL WINGS

Enough flour to dust 2 lbs of wings
cajun seasoning
3/4 cup of your favorite bbq sauce (spicier the better)
2/3 cup of tabasco
2/3 cup of jack daniels
tbls of vinegar
2 tbls of butter

Combine flour and seasoniong to gether, dust the wings by shaking them with the flour mixture in a bag

In a deep skillet use enough canola oil to cover wings and fry for about 8 minutes until wings are golden brown.

Over medium heat combine the rest of the ingredients in a sauce pan, bring to a light boil then simmer.

Once wings are cooked drain off excess oil place in a large bowl and toss with the sauce.

Then watch the Steelers destroy the Seahawks.

Rick Prestage
St. Thomas, Ontario, Canada

BLACK & GOLD WHOOPIE PIES

COMBINE IN A LARGE BOWL:

2 Cups of sugar
1 cup of margarine
2 teaspoons of vanilla
2 eggs
2 cups of milk

COMBINE IN A LARGE BOWL:

4 cups flour
1 cup of cocoa
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

ADD DRY INGREDIENTS TO OTHER MIXTURE.

MIX WELL.

DROP BY SPOONSFUL ONTO GREASED COOKIE SHEETS. BAKE AT 350 DEGREES UNTIL FIRM. COOL.

FILLING:

4 cups powdered sugar
2 cups marshmallow fluff
1/2 cup margarine, softened
1/2 cup shortening
6-8 teaspoons milk
2 teaspoons vanilla
1/2 of a one ounce jar of Wilton's Golden yellow icing colors

MIX ALL ABOVE INGREDIENTS UNTIL SMOOTH AND FLUFFY.

SPREAD ABOUT 1 TABLESPOON OF FILLING ON BOTTOM OF ONE COOKIE. TOP WITH ANOTHER COOKIE. WRAP IN CELLOPHANE.

Martha Bliss

Reuben Dip

2-8 oz.softened cream cheese
16 oz. sour cream
1/2 lb. corned beef, chopped
1/2 lb. Swiss cheese, chopped
1- 15 oz. can sauerkraut, drained & rinsed

Place all ingredients into a microwave-proof dish.

Microwave on high for 10 -15 min. until soft.

Or Place in a pre-heated oven @ 375 degrees for 20 min. or until soft.

Serve with Rye Triscuits or Rye crackers.

Jane Moon
Canonsburg, Pa.

Buffalo Chicken Dip

16 ounces softened cream cheese
1 cup blue cheese dressing (Ken's Steakhouse Lite) or Ranch if you prefer your wings with ranch.
1/2 cup finely chopped celery.
If you like it really cheesy, add 1/4 cup crumbled blue cheese.
Combine these ingredients and place in shallow casserole.
2 cooked chicken breasts (Sauted or boiled) or 2 cans white meat chicken, drained
1/2 cup hot pepper sauce
1/4 cup melted butter

Chop chicken breasts finely. Combine in a bowl with the hot pepper sauce and butter. Spread over the cheese mixture in the casserole.

1 1/2 cups shredded cheddar cheese

Spread cheddar cheese over chicken.

Bake at 375 degrees for 20-25 minutes until bubbly.

Serve with tortilla chips, crackers, or chunks of celery.

Terri Gillespie

My wife (daughter of an eyewitness to the Immaculate Reception), makes what we call

SLOP-IN-THE-POT

Basically you take a pork loin (3-5lbs), sauerkraut (1 bag), pierogies (12-24), and kielbasa (1 bag) and throw it in a large pot. Pour in a bottle of Guinness or other DARK beer, stick a lid on it, and wait...

I have the second, third, and easily fourth beer, before my wife says the stuff is ready for the sandwich building phase of the operation, so the cooking details are a little sketchy here ...

Anyway, on a big Kaiser roll, you slap on a slice of pork, a fork full of sauerkraut, a link of kielbasa (split down the center so it sits on the sandwich), and a single pierogi. Next, you top the whole mother-lov'n mess off with a healthy dollop of sour cream. We sometimes refer to these brutes as "ROETHLISBERGERS", but "slop-in-the-pot" works equally well.

John C. Cupec

Lockheed Martin Management & Data Systems

For the last few years these shots have been for celebration of turnovers recovered by the Steelers and Pittsburgh points on the board (if the game is not going well, sacks get shots too). Note: The food coloring was added to the "black" ones after a Baltimore fan had the audacity to say they looked dark purple, not black.

Alex Pandelos

Daytona Beach, Florida

Black and Gold Jell-O shots

2 Packs Black Cherry Jell-O Mix
2 cups Water
1 cup Grain Alcohol
1 cup Black Cherry Smirnoff
6 drops Green food color
6 drops Blue food color
3 drops Yellow food color

Boil water and add Jell-O mix, stirring for at least two minutes. Add alcohol and food coloring. Mix thoroughly. Pour evenly in 1.5 oz portion cups, cover and refrigerate for at least 3 hours.

Gold (as in golden Margaritas)

3 Packs Knox Unflavored Gelatine
2 cups Jose Cuervo Margarita Mix
2 oz Grand Marnier
2 oz Cointreau
12 oz 1800 Tequila

Boil Margarita Mix. Sprinkle gelatine on liquor. Add boiling margarita mix and stir thoroughly. Pour mixture evenly into 1.5 oz portion cups, cover and refrigerate for at least 3 hours.

I made this the last time the Steelers went to the Super Bowl. That Christmas, I had received a bag of black fettuccine as a gift. The color comes from squid ink, so vegans be forewarned. I'm making it for the second time this coming Sunday, hopefully with a better outcome in the final score. After checking a couple local Italian markets with no success, I found the black fettucinne at my local Giant Eagle.

Super Steeler Pasta Salad

8 ounces black fettuccine
8 ounces egg fettucine, the more golden-hued the better
1 large sweet yellow bell pepper cut into bite-size pieces
1 6-ounce can of large pitted black olives
Italian salad dressing to taste, about one small bottle

Cook pasta al dente and drain well. Rinse with cold water if serving cold. Toss with other ingredients and serve chilled or at room temperature. Add more dressing or seasonings as desired, or a little good olive oil.

Jim Potiseck
Greensburg, PA

I was born & raised in the 'burgh, but now I live in Philadelphia, so I must go out so see some of the games, but this is a staple at my home.

Reed's Ham & Cabbage Stew

2 medium Cabbages (green)
1/2 a stalk of celery, cut into 1-inch pieces
5 large carrots, cut into 1-inch pieces
2-3 medium onions, medium-sized slices
8-12 small red potatoes, medium-sized slices
~2 lbs of ham (~1 1/2 ham steaks or section of whole ham, uncooked), cut into1-inch pieces
2 tablespoons parsley
salt & pepper

Rinse and cut cabbages in large chunks (green outer leaves as well) and place them in a large pot with ~2 cups of water. Take all of the leaves from the celery stalk and chopped finely, and put into pot with salt, pepper & parsley. In sequence, add onion, celery, carrots, ham and lastly potatoes. Cook for about 1 hour. Serve. Note that this stew is actually better after sitting in the fridge for 1 day, then serving.

David C. Reed
Philadelphia

"Super" Sweet Kolbasi & Kraut

2 large cans of Kraut (rinsed and drained)
1 small onion, diced
1 1/2 cup ketchup
3/4 cup brown sugar
1 teaspoon caraway seeds
Kolbasi

Rinse kraut and squeeze.

Place into 9x13 casserole

Add in onion, ketchup, brown sugar, and caraway seeds.

Mix together until all the kraut is a deep pink color.

Kolbasi chunks can be added to top of kraut

Cover and bake in a 350 degree oven for 30-40 minutes.

Joan Grohe, Largo, FL (Formerly of Uniontown, PA)

Big Ben Buffalo Chicken Dip

2 8oz packages cream cheese
1 Cup Ranch dressing
1 Cup chopped celery
5-6 oz (or more to taste) Frank's Hot Sauce
3-4 chicken breasts (boneless, skinless-about 1 1/2 lbs.) cooked and shredded

Mix first four ingredients in the saucepan and bring to a boil (I use the microwave for this step).

Add chicken.

Put in 9x13" casserole dish.

Bake at 350 degrees for about 30 minutes.

Serve with Tostito Scoops.

Christin Smecker Hansberry

Spinach Salsa Dip

(a favorite at every party)

1 8-oz. package cream cheese
1 10-oz package chopped spinach; thawed and drained
1 24-oz jar of medium salsa; drained
1 8-oz bag (2 cups) sharp shredded cheddar cheese
dash of cayenne pepper (optional)

Mix all together until smooth (I use a fork) and put into baking dish. I use a scalloped quiche pan or some other type of shallow baking dish. Bake at 350 degrees or until bubbly. Serve with tortilla chips. YUM!!!!!!!!!!

I got this recipe from the Shady Side Academy Cookbook which was published years ago.

JoAnn Scanga
Churchill, PA

Kielbasa "Stuff"

2 pkgs of your favorite kielbasa
1 can pineapple chunks
1/2 c brown sugar

Cut the kielbasa into about 1"-1 1/2" slices

Add can of pineapple - juice & all

Top off with brown sugar

Put into crock pot (or can cook over slow heat in a large pan).

Cook on high if you're in a hurry or low to savor the smell longer

Grab some toothpicks & enjoy as you watch the Steelers win another game!

Mary Rose Luft

We first slice our kielbasa in pieces, about 1/2 inch thick or so, then cook it in water. When the water is almost gone, we add apricot preserves and cook it until the kielbasa is well coated. Be careful not to cook at too high a temperature or it seems to burn. Will be making a big pot of this to take to another Steelers Super Bowl Party here in Sebastian, Florida (on the east coast of FL).

Jane Kresge - we lived in Pittsburgh from 1958 to 1985

Bean Dip

1 block HOT Mexican Velveeta Cheese
1 lb HOT Italian sausage
1 can HOT no bean Hormel Chili

Cook sausage, add chilli, pour mix over Cheese, microwave til melted. Dip using Scoop corn chips or regular tortilla chips.

Yes I know, there are no beans in it, but that's what we have affectionately called it for years.

Chuck Feaster

SUPER BOWL SAUSAGE CHILI

2 LBS hot Italian Sausage
1 small onion diced fine
2 tsp minced garlic
1 tbls crushed red pepper
1/3 cup chili powder
1 tbls ground black pepper
1 tsp hot sauce (more to taste)
2 cans (28 oz.) tomato purree
2 cans kidney beans (small cans)
1/2 jalepeno pepper chopped extra fine

In large pot, crumble and brown sausage, adding garlic, onion, and hot sauce about 5 minutes before sausage is cooked through.

Drain fat from the sausage, and add remainder of the ingredients

cook 1 1/2 - 2 hours over medium low heat until it is thick enough for you

For extra spice, add more hot sauce or extra pepper

Brad M.
Indiana, Pa

Hot Dogs in Beer Sauce

1 small bottle Heinz ketchup
1 (1lb.) box brown sugar
1 (12 oz. ) can of beer
2 or 3 packages hotdogs*
*You may use the cocktail hot dogs.

In large pot mix ketchup, brown sugar and beer over medium heat until brown sugar dissolves. Cut hot dogs into bite size pieces and put into sauce. Bring to a boil; boil for 45 minutes to 1 hour, stirring occasionally. Simmer for 1 hour, stirring ocassionally ( stir more often if using 3 packages of hotdogs). Serve hot.

Sit back and enjoy while watching the Steelers bring it home!

Sally Brodt
Easton, Pa

Black & Gold Nacho Platter

* use a pizza pan (round) to bake & enjoy with friends & family while watching the Steelers.

Remember to stack the platter high

Layer the Platter as follows:

1 can refried beans -spread in circle center of pan, top with
1-2 cups of your favorite chili
guacamole dip- just enough to top chili(*optional)
Tortilla chips (use whole bag & stack like a tower as tall as BIG BEN)
1-2 cups Salsa -pour over top of Nacho tower (not too much or it will get soggy)
1/4 cup jalepeno peppers - drained
1/4 cup sliced black olives -drained
grilled steak or chicken, sliced in strips(*optional)
1lb. pepper jack cheese, shredded
1/2 cup colby or cheddar cheese, shredded

Bake at 350 until cheese is melted.(10-15 minutes)

*adjust the toppings to your liking & have some extra chips, sour cream & salsa for dipping. Enjoy!

Here We Go Steelers, Here We Go!!!

Laura Young, Portland, PA (originally from Dormont, PA)

Sausage & Meat Cheese Dip

1lb sausage
1lb ground meat
1 small onion
1 can of cream of mushroom
2lbs of Velveeta cheese

Brown ground meat & sausage. Grate onion & add to meat. Drain.

Add cheese (cut in small cubes), meat & soup to crock pot. Put on High until cheese melts, then put on low. Stir often.

Serve with Tostitos gold or nacho chips.

Jamie Ziglinski
Charlotte, NC

Steeler Banya Calda (hot bath)

This is an old Italian recipe meant to bring good luck!

2 cans of tuna in oil
4 cans of flat anchovies
2 sticks of butter
4 ounces of olive oil
As much garlic as one can stand (the more the better )
Fresh vegetables (green pepper, carrots, cabbage )
Fresh Italian bread

Combine the first four ingredients in a sauce pan or slow cooker

Cook until the anchovies and tuna blend together at the bottom of the pan

Dip the veggies and bread in the Banya Calda!

Buon Appetit!

Our Steeler Club here in Maryland has eaten banya calda at all Steeler games for the past two seasons so it must bring Good Luck!

GO STEELERS

Ray Lenzi
Centreville, MD

Patrick's Three Rivers Chili

Let me start off by saying I have a philosophy to my chili making: You can put anything in chili. I also don't believe in exact measurements; I'm more into eyeballing amounts.

I made this special "Three Rivers" chili for the Bengals game and again for the Denver game-there's some magic in this blend. We called it Three Rivers because ingredients went in threes (3 kinds of Beans, 3 kinds of peppers, etc) and we added some good Pittsburgh ingredients.

3 cans Black Beans (add black bean liquid to mix)
2 can of Chili Beans (drained and rinsed)
1 can of small red beans (drained and rinsed)
1 can of whole tomatoes (drained and chopped)
1 can of tomato sauce
1 can corn
1/2 half can of tomato paste
1 bottle of Penn Pilsner -- steal a sip for yourself
3 Spicy Italian sausages, skinned, cooked and drained
.5lb of ground beef (optional)
3 large tomatoes, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, chopped

Spices:

2 tablespoons of Chili Powder
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoons salt
1 bay leaf

dash of each of the following:

turmeric, cumin, ground mustard, paprika and anything else that looks good from the spice rack
Important Ingredients:

3 tablespoons Heinz Ketchup
3 tablespoons Heinz 57 sauce
other random ingredients:
a splash of coffee
a splash of red wine
scoop of salsa
dash of yucateca hotsauce (or any kind of hotsauce you have in the fridge)
tablespoon of peanut butter (scary, but true, it'll thicken up that chili)
dash of worcestershire sauce
splash of A-1
splash of BBQ sauce
half square of baking chocolate
anything else you can find in the fridge that might add flavor

On Saturday, put all of the above ingredients in a chilipot or crockpot. If you still have room in the pot, add a few more cans of beans. Simmer all day long, stirring from time to time. Before you go to bed, put the chilipot or ceramic part of your crock in the freezer. If it's below freezing outside, you can set it on the back porch. When you get up in the morning, remove from freezer and put back on the stove. Stir as it thaws, simmer all day long, stirring occasionally. At kick-off, enjoy a bowl with shredded cheddar and onions. Watch them Steelers school those seahawks.

Patrick FitzGerald, New York, NY

BBQ'ed Big Bens

Brown a lightly floured beef roast and a lightly floured pork loin in some extra virgin olive oil

Put in large pot, add cider vinegar (1 cup) 2 cups of Heinz ketchup, 1/4 cup Dijon Mustard, some brown sugar, molasses, several crushed cloves of garlic..Add one can of IC beer if you like to just cover the meat. Add Louisiana Hot sauce to taste.. More is better. Cover

Let this simmer from morning until game time.. Toast really good sesame and poppy seed rolls...

Shred the meat..and serve on buns..good with Cole slaw made with Marzetti's dressing, good with potato salad..good with BBQ baked beans..

Dr. Judy Glies from Pittsburgh..soon coming home to retire..GO STEELERS

Salsa/Artichoke Dip