Picking sides & appetizers
With the Big Game this Sunday, it’s time to choose sides… for both sports teams and appetizers. To help them choose, Joan Hanson, test kitchen director for Hormel Foods, offers the following recipes inspired by the teams themselves. If their heart doesn’t sway them to one team over the other, they can let their stomach decide.
PITTSBURGH PLATTERS:
Ham with Potato Cheddar Pierogies
Break out the griddle and cook up a few Pittsburgh Pierogies with ham, potatoes and cheddar. Serve with green beans and sour cream.
2 tablespoons butter
1(16.9-ounce) package frozen potato and Cheddar pierogies
4(1‚Ñ2-inch-thick) slices half ham
Place a large griddle over medium heat. When griddle is hot, add the butter. When butter foams, add ham slices. Meanwhile, microwave pierogies according to package directions. While pierogies are cooking, turn ham slices and cook until pierogies are done. Serve immediately. Serves 4.
Crispy Coleslaw
Pittsburgians have been known to stack their sandwiches with french fries and coleslaw.
1package (16-ounce) shredded cabbage
3green onions, sliced
1‚Ñ2cup thinly sliced red bell pepper
1‚Ñ4cup sunflower seeds, toasted
1‚Ñ3cup vegetable oil
1‚Ñ3cup white wine vinegar
1‚Ñ4cup granulated sugar
3teaspoons HERB-OX Æ Chicken Flavored Bouillon Granules
1‚Ñ4teaspoon pepper
1package (3-ounce) ramen noodles
In large bowl, stir together cabbage, onions, red pepper and sunflower seeds. In small bowl, whisk together oil, vinegar, sugar, bouillon and pepper until sugar is dissolved. Before serving, break up ramen noodles and toss with cabbage mixture. Add dressing and toss to coat. Serves 6.
Ham and Cheese Melt
Prepare a few simple grilled ham and cheese sandwiches on Pumpernickle bread. Add coleslaw and French fries for the pure Pittsburgh taste.
8slices deli ham
8slices Swiss cheese
8slices pumpernickel bread
2tablespoons butter
Assemble 4 sandwiches with ham in the center of cheese and bread. Place griddle or frying pan on the stove over medium-high heat. Generously butter the top slice of bread on each sandwich and place butter side down in the pan. Butter other bread top when bottom is browned. Turn sandwiches over and brown the other side. Serves 4.