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A year ago, on Wednesday, Sept. 15, this column featured favorite recipes from the past for reader Mary Jugensen Halpern requesting favorite recipes shared in the Wisconsin State Journal Cookbooks featuring a collection of award-winning recipes from their recipe contests held annually for over 20 years. Because I happened to have copies in my own collection, it was a thrill to weave my way through volumes offering hundreds of exceptional recipes from the delicious past that began with a 1968 grand prize recipe for spinach and herb dip appetizer created by Mrs. Raymond Schoen.
Thoughts quickly carried me back to my old soft-covered National Food Lovers Cookbook published by Sports Graphics in 1980 offering a collection of recipes from celebrated personalities of the National Football League. A decision was recently made to page through the collection once again at the onset of the 2022 football season to shed another memorable ray of light on what was happening way back then by stirring memories we continue to cherish today, 42 years later. The book begins with greetings to Americans who love football, its fine players and personalities, past and present, with “notes from the bench” and recipes galore including a favorite of Green Bay Packers head coach Bart Starr, shared by his wife, Cherry Starr, claiming “this was his favorite dip and he eats it almost every night.”
8 ounce package Philadelphia cream cheese
Grate cucumber, pour off extra juice and use later for proper consistency. Beat cheese, mayonnaise until smooth. Add cucumber, salt and dill. Blend. Add extra juice if too thick. Use as a dip with chips or crackers or as an opened-faced party sandwich with a slice of cucumber and spring of parsley.
Continuing with football memories and recipes from the past…
Jack Christiansen, Hall of Fame, Detroit Lions DB
Mix together and make into meatballs. Bake at 350 degrees until done.
Referee’s Note: Add one egg for better consistency
Tommy Kramer, Minnesota Vikings Quarterback
8-ounce package cream cheese, softened
¼ cup onion, finely chopped (optional)
Mash liver sausage with fork. Blend with mayonnaise, pickle juice, Worcestershire, Tabasco, garlic salt and one third the cream cheese until smooth. Stir in pickle and onion. Pack firmly into a 2-cup mixing bowl lined with saran or aluminum foil. Chill several hours, or until firm. Turn out and frost with remaining cream cheese. Chill well. Before serving, cover with peanuts. Serve with assorted crackers. Serves appetizers for 16-20.
Jan Stenerud, Kansas City Chiefs Kicker
4 4-ounce cans green chilies, drained and diced with seeds removed
1 pound Monterey Jack cheese, grated
2/3 cup canned evaporated milk, diluted
In large bowl, combine grated cheese and the chilies. Turn into a well-buttered, 2 quart casserole. In a large bowl, beat egg whites with mixer at high speed until stiff peaks form. In small bowl, combine egg yolks, milk, flour, salt and pepper; mix until blended. Using a rubber spatula, gently fold beaten egg whites into yolk mixture. Pour egg mixture over cheese mixture in casserole and using a fork, ooze it through the cheese. Bake 30 minutes at 325 degrees. Remove from oven, arrange sliced tomatoes, overlapping edge. Bake 30 minutes longer, or until a silver knife inserted into center comes out clean. Serve 6-8
Referee’s Note: This would be a terrific “kick-off” to your next tailgate party.
Notes from the bench: “Fantastic!
Former Minnesota Vikings Fullback Bill Brown
Notes from the Bench: “This recipe may be used as a “super bowl” taco dip. I put the cooked ingredients in a chafing dish and serve with corn chips.”
1 3/8 ounce package chili seasoning mix
Saute celery, pepper, onion until tender. Add meat and brown. Stir in remaining ingredients and simmer uncovered for 15 minutes. Spoon into shells on a bed of lettuce and top with cheese.
Referee’s note: “Fabulous fare for the first down.”
1 bag fresh spinach, wash, remove stems, tear in bite-size pieces
1 can French Fried onion rings
In a tall bottle, mix dry ingredients. Add all liquid ingredients, mixing well. Pour onion in for flavor, but remove before serving. Makes enough for 2 bags of spinach.
Otto Graham, Hall of Fame, Cleveland Browns Quarterback
Notes From the Bench: “These are especially good when the grandchildren are visiting.”
Mix well. Spread out onto an ungeased 9X12-inch pan. Sprinkle with chocolate chips. Top with 2 egg whites beaten stiff with 1 cup brown sugar. Bake 20-25 minutes at 350 degrees
Referee’s Note: contributed by an overly enthusiastic Vikings fan who loves to tailgate, but would rather needlepoint than watch the game!
Mix all ingredients except ice cream, reserving 1/2 cup pretzel mixture for topping. Press remaining mixture in 9-inch pie tin. Bake at 350 degrees for 12-15 minutes or until brown. Cool. Heap your favorite ice cream or sherbet (different colors gives rainbow effect) in shell and sprinkle on reserved topping. Freeze until ready to serve
Final Question: Which stadium that hosted NFL games in 42 years ago had the largest capacity?
Response: Detroit’s Pontiac Silverdome, capacity 80,638 … and that was back in 1980.
Contact the Cooks’ Exchange in care of the Wisconsin State Journal, P.O. Box 8058, Madison, WI 53708 or by email at greenbush4@aol.com.
With our weekly newsletter packed with the latest in everything food.
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