5 Super Bowl Sunday Recipes by Innkeepers

Innkeepers love perfecting the recipes they serve for evening snacks to their guests – 365 nights of the year. Try these tested Super Bowl Sunday Recipes.

Beef Tenderloin Crustini’s

By: 10 Fitch Inn

Auburn, N.Y.

Description:
Toasted french bread with fresh roast beef and horseradish sauce

Ingredients:
1 loaf of french bread
1/2 lb. thinly sliced fresh roast beef
Arugula
fresh Parmesan cheese
horseradish sauce or Bearnaise
Flat leaf parsley

Directions:
Have your baker thinly slice the loaf of french bread. Spray lightly with olive oil and season with salt and pepper. Broil until just toasted. Top with 1/2 slice of beef, small piece of arugula and a dollop of horseradish or Bearnaise sauce. Garnish with flat leaf parsley.

 

Artichoke And Prosciutto Saute

By:  1859 Historic National Hotel, A Country Inn
Jamestown, Calif.

Ingredients:
6 EA artichoke hearts(from jar)
12 OZ prosciutto
1 OZ butter
3 OZ garlic (chopped)
1 OZ white wine
dash parmesan cheese
dash chopped parsley
splash lemon juice

Directions:
Julienne 12 oz prosciutto with a splash of oil into saute pan.

Heat prosciutto until it begins to curl and add 6 pieces artichoke.

Add 2 oz chopped garlic, (cook garlic slightly, but not brown) & 1 oz white wine and a splash of lemon juice.

Add 1 oz whole butter and reduce slightly.

Ideally served in a boat dish topped with a sprinkle of parsley

 

Beer Cheese

By: Fensalden Inn Bed & Breakfast
Albion, Calif.

Description:
Light and tasty, Beer Cheese is a great snack for those warm summer afternoons!

Ingredients:
1 quart shredded monterey jack/cheddar cheese
1 small can tomato paste
4 lg. cloves of garlic, minced
8 tblsp. worcestershire sauce
Enough beer to get consistency you like (similar to sour cream, or a little thicker)

Directions:
Mix ingredients together in appropriate size bowl. Serve with Wheat Thins, or similar plain cracker. Refrigerate left-over.

 

Minced Meatballs

By: The Rosewood Country Inn Bed & Breakfast
Bradford, N. H.

Description:
Great for a holiday cocktail party!

Ingredients:
2 eggs beaten
1/3 cup dry bread crumbs
2 1/4 oz deviled ham
1/2 teaspoon salt
dash pepper
1 pound lean ground beef

22 oz. jar mince pie filling
1/3 cup apple cider, or apple juice
1 tablespoon vinegar

Directions:
Combine eggs, bread crumbs, deviled ham, salt and pepper. Add ground beef and mix well. shpe into small meatballs. place in shallow baking pan and bake at 375 for 12-14 minutes until done.
cover and chill.
When ready to serve, combine pie filling, apple cider and vinegar. Heat until bubbly. Add meatballs and heat through. Serve in chafing dish with picks.
Keep warm. Add additional cider if mixture becomes too thick.

 

Water Chestnut Hors D’oeuvres

By: Colonel Taylor Inn B&B
Cambridge, Ohio

Description:
These go quickly at any gathering…

Ingredients:
1 LB. Bacon sliced in half.
2 Cans of water chestnuts
Sauce:
1/2 C. Catsup
1/2 C. Brown Sugar

Directions:
Wrap bacon around whole water chestnut, stick with toothpick. Bake 350′ for 1/2 hr. Drain grease off.

Pour sauce over water chestnuts & bake until browned.