Go for a touchdown pass beyond chips and dips. Finger food fans will be won over with the extra points scored with southern hospitality menu.
Fresh Salmon Cakes
(The night before serving, bake 1 lb. skinned fresh salmon sprinkled with balsamic vinegar and pepper at 350 degrees for 35 minutes. Refrigerated just after cooking.)
Crumble the cooked fresh salmon into a large bowl. Add 1 onion that has been peeled and finely ground in the food processor. Add 2 eggs. Make fresh bread crumbs from 3 to 4 sets of TOASTED hamburger buns that have been run through the food processor. Add the bread crumbs and add chopped basil and chopped parsley, 2 tablespoons each. Season with celery salt and pepper or red pepper, as an option. Form into patties and pan fry the patties. Serve with red sauce made from ketchup and touch of horse radish.
Vegetable Cakes
Shred 6 peeled zucchini. Shred 2 Russet potatoes. Shred 6 peeled carrots. Mince 1 peeled whole onion in the food processor. In a large bowl, mix the vegetables together. Add 1 to 2 eggs and 4 tablespoons of cracker meal. Add a pinch of salt. Mix all ingredients together and form into patties. Pan fry the patties.
Kelly’s Cole Slaw
In the food processor, shred a red cabbage (sometimes called a purple cabbage). Shred half to a whole red onion (depending how you like the onion seasoning). Mix the cabbage and onion in a large bowl. Add a pinch of salt and coat with Cole Slaw dressing. Add 3 diced Red Delicious apples into the mixture. Add 1 cup of chopped pecans. It’s colorful and delicious!
Boiled New Potatoes and Quartered Corn on the Cob
Give the new potatoes a 20 minute head start in the boiling water with 1 teaspoon of Crab Boil seasoning added to the water. Add the quartered corn on the cob to the pot for a southern hospitality side dish.
German Chocolate Cake Cupcakes
Game day is fortified with life’s favorite winning tastes. The notable part about German Chocolate Cake is that the icing makes the unforgettable taste. Here is a recipe for that wonderful icing:
German Chocolate Coconut Pecan Frosting
1 – 5 oz. can of evaporated milk
1 cup of sugar
3 beaten egg yolks
3/4 stick of butter
1 teaspoon of vanilla
Cook and stir until thick, about 12 minutes. Add 1 and 1/3 cup of shredded coconut and 1 cup of chopped pecans.