Friday, February 4, 2011

Soup's On

A featured story in the MPLS Star Tribune (Feb 3, 2011) : Soup Up The Party by Rick Nelson caught my interest.
A Minneapolis couple amp up their Super Bowl party with a gathering of friends and family called Soup or Bowl. Each invited guest, who loves to cook, is asked to bring their favorite soup. At a designated time soups are displayed and each cook offers a brief pitch for their recipe. Even though no prizes are awarded it was noted competition can often remain fierce among the soup makers. So if you are looking a different slant for your Super Bowl Sunday gathering this might just be the ticket for you. Check out the article since several soups were featured.
Recently I came across a a blog called Recipe Lion. It is a recipe and cooking website that features recipes, videos, party ideas, healthy eating tips and cooking techniques. Each month they have a theme and you can submit your favorite recipe with the hopes of it being published. The January blog featured 14 soup recipes. Check it out:
The following are some recipes that would work well for a Super Bowl Party.
Sloppy Joes
Note: Use a Cuisinart to grind meat, onions, celery to get the maximum amount of servings
Serves 45-50
  • 7 lbs. hamburger
  • 5-6 cups chopped onion
  • 5-7 cups chopped celery
  • 8 cans of lite chicken gumbo soup
  • 2 cups of catsup
  • 1 TB. salt
  • 3 TB. chili powder
  • 1/4 cup Worcestershire sauce
  • 2 TB. prepared mustard
  • 1/3 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 chili sauce
  • 4 cans chunky tomatoes(basil/garlic/oregano)
  • Brown meat with onions and celery-drain
  • Add a few cups at a time to Cuisenaire to crumble
  • Add meat mixture to rest of ingredients in a large pot-simmer on low heat 1-1/2 hours
  • Make the day before for best taste
Cornbread Salad
1 package of cornbread mix
1 cup sour cream
1 package Ranch dressing
1 cup mayonnaise
1/2 cup each green and red peppers
1/2 cup chopped onion
4 large tomatoes diced or use 2 large containers grape tomatoes
1 cup black beans drained or pinto
1 cup frozen corn thawed
2 cups shredded cheddar cheese
1 jar bacon bits
optional: to add a Mexican flair chile peppers and 1 tsp. cumin
  • Prepare cornbread according to box directions
  • Cool and cut into small cubes-set aside
  • In a bowl mix mayo, Ranch dressing, sour cream
  • In another bowl mix veggies
  • In a 13 x 9 pan or large glass bowl layer in following manner
half corn bread, half vegetables, half dressing, half cheese and half bacon bits
repeat with rest of ingredients
cover with wax paper and refrigerate till serving

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