This is a compilation of several years’ worth of Football Food Recipes. It’s a fun thing to do, just having appetizers throughout the day of a big game. Give some of them a try. They’re all really good.
Recipes for Football Food!
Originally published on January 29, 2019
THE START OF AN END RUN Our Wonder World: A Library of Knowledge in Ten Volumes Volume Six Sports and Pastimes Indoors and Out. Howard Benjamin Grose, ed. Geo. L. Shuman & Co., Chicago and Boston. 1923.
As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be eating Football Food– appetizers and such eaten before, during, and after the BIG GAME.
Here are some links to great Football Food recipes:
From the introduction, “A Letter from Marica to you”
I hope you make some new friends here at Miss Missy’s School! Before you begin reading the story, though, I must tell you something. Some of your new friends have foibles— minor shortcomings.
Gilbert likes to say, “As someone once said…” and then quotes a famous person. But he never tells us who said what! I looked up Gilbert’s quotes, found out a bit about the person who said what, and included that at the end of the chapters in which the quotes appear. Gil’s other minor flaw is that he sometimes talks as he did in his hippy days. Can you dig it?
Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School (2021)
Preview the first three chapters and place your order at Miss Missy’s School (hover over, the link is there)
Rowling’s October children’s book, The Christmas Pig, another international best seller, sold over 60,000 copies in just its first week.
Seen on The Internet
I have tried to find data on initial sales of self-published children’s books that had no pre-publication publicity or serious money post-publication marketing. I have failed. Not that it matters. Miss Missy’s School is so different it has no comps. “Comps” is book-writing jargon for “comparable.” The story does, but the book in its entirety doesn’t.
I mean– I haven’t read The Christmas Pig but I’m guessing it does not have a Guide to Roman Numerals, much less an Index.
You can preview the first three chapters of Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School and place your order at Miss Missy’s School. Available in hard cover (very nice paper) and paperback. Thanks!
This is the all-time top post here at Bigfoodetc. It has already been looked at ten 12 times this new year.
Photo by Miss M
A Cross with No Church
Published on August 26, 2014
Just off the Winona exit on I-55 is a large cross. It has bothered Miss M for some time that the associated church is not visible from either 55 or Hwy 82, so this afternoon we went looking. Near as we could tell, there is not a church associated with the large cross– which is to say there’s no church on any of the few roads we drove. The first turn off 82 one makes, however, is onto Brother Johnny Walker Drive. That was a clue.
The Weekly-FactorFebruary 22, 2005
by Bubba Blissit
Brother Johnny
Johnny Walker stood in the pulpit where he has been for most of the services at First Baptist Church, Winona, Mississippi, for over 14 years. What he was about to tell his congregation, most had known for some time, yet no one wanted to hear it. Parkinson’s Disease had progressed to the point that he would not be able to continue what the Lord had called him to do over 40 years ago. At the end of February, he would no longer be a pastor.
Many eyes filled with tears, mine too. The “guy thing” wouldn’t let me get in line with wet eyes to shake his hand. So I bit my lip, took my wife’s arm, and walked quietly to our car. The “Why?” question popped in my mind several times that afternoon. Part of being a human, I guess.
Brother Johnny is a terrific preacher. He can deliver a sermon with the best of them. He could have used First Baptist Winona as a stepping stone on his way to a church with thousands of members, not hundreds. But he didn’t He gave his all for this church for 14 1/2 years because that was what he wanted to do.
Brother Johnny’s ministry extends past the corner of Church and Summit Streets. He is there for everyone in this community. His warmth and kindness, his message of Christ’s Love have meant so much to so many. From his early morning radio devotional, to visitations late in the evening, he has worked tirelessly, and for the last few years bearing the cross of illness.
More on the Cross here— though how the intersection of 55 & 82 is the “center of Winona” is a fine question. Good for you for asking!
WINONA, Miss. – (WCBI) The symbol for Christianity will soon stand tall in the center of Winona. After eight years of planning, the site at the intersection of Hwy 82 and I-55 in Winona is finally under construction.
As our ancestors left Moravia and Bohemia, sailing across the Atlantic Ocean, they brought recipes with them. These same recipes have been handed down through generations. While a number of them have been “updated” over the years, the foundation originated in the Fatherland. We extend our sincere thanks to TCGS Lifetime Member, Richard Lesikar, for the map showing the Atlantic Ship Routes from Europe to America – 1850s to 1890s.
—“Czech Recipes,” Cooking with Czech Recipes Cookbook, Texas Czech Genealogical Society (2021)
Every so often, we have “Heritage Night.” Last evening was a good one! Slices of dumpling fried in bacon fat and served with scrambled eggs made a marvelous breakfast. And I couldn’t wait for lunch to have it all over again!
Mr. Big Food did the roast in the slow cooker. The dumpling takes a while but is easy. Gravy is gravy, and this was very, very good. Enjoy!
“Submitted by: Mary Ann (Mrs. John) Gantt”
AUTHENTIC CZECH ROAST PORK AND YEAST DUMPLINGS WITH GRAVY
ROAST PORK
2 or 3 lb. pork loin 1 C hot water 1 Tbsp whole caraway seed 1 tsp ground black pepper ½ stick butter 2 Tbsp white flour 1 C hot water 1 tsp salt 1 medium onion, sliced 2 Tbsp ground paprika Yeast Dumplings Sauerkraut (see recipes in this section)
Preheat oven to 375o. Place pork in baking dish with fat side up, add hot water, add salt, pepper and caraway seed, distributing evenly over fat surface. Roast in preheated oven until internal temperature reaches 165o. “Alternately you may cook this in a crock-pot on high for 4 to 5 hours.” Reserve cooking juices. Fry sliced onions in butter, brown flour and paprika in onion-butter mixture, add reserved cooking juices all at once and bring to a boil, stirring constantly. When mixture boils, reduce flame and simmer 5 minutes. Slice roast pork into ½-inch slices and smother with gravy. Serve with dumplings and sauerkraut.
YEAST DUMPLINGS
“Forget what you know about American dumplings. These are different in many respects.”
“This batch of dumplings will serve eight.”
4 C white flour 1 package yeast 1 egg 1 tsp salt 1½ C milk, heated to a temperature of 110o to 120o, “in the microwave this is about a minute on HIGH). The temperature is very important since you are using yeast in the recipe” 5 slices stale bread, diced
In a large mixing bowl, combine flour, salt and yeast. Add egg to warm milk and mix well. Add egg-milk mixture to dry ingredients and mix well. “You will need to knead the dough for about ten minutes until it is elastic.” Shape dough into a ball “and put it on the top shelf of your oven on a lightly-floured dinner plate. Cover the dough with a dishtowel. On the bottom shelf of your oven, place a pan of water that has just boiled on the stovetop. Close the oven (DO NOT TURN IT ON) and let the dough rise for one hour. It will double in size.” Remove plate and dough from oven, add diced bread to dough, mix thoroughly, return to oven “as before and put another pan of boiling water in the oven with it. Let it rise about for another hour.” Remove and divide dough into 4 equal portions. With floured hands, shape each dough portion into “hot dog bun” shapes. Place on a floured cookie sheet, cover with a cloth and let rise for about 15 minutes more. While dumplings are rising, bring a large pot of salted water to a boil, add two of the dumplings to boiling water, cover tightly and let boil 7 minutes. Turn dumplings, re-cover pot and let boil another 5 minutes. Immediately remove dumplings and allow to cool for 10 minutes on a wire rack. Cook remaining 2 dumplings “in the same manner.” To serve, slice dumplings about ½-inch thick on a warm plate with the roast pork. Cover the pork and dumplings with the paprika and onion gravy.
“And there it is, good old CZECH SAUERKRAUT, KISLE ZELE.”
SAUERKRAUT II
32 oz can sauerkraut 1 can water 1 large or 2 medium potatoes, peeled and shredded 4-5 slices bacon, cut into small pieces ½ onion, chopped 2 Tbsp flour
Pour sauerkraut and water into saucepan and start cooking slowly over low fire. Add shredded potatoes to sauerkraut and continue cooking. Fry bacon in a small skillet and drain, reserving drippings in skillet and adding bacon bits to sauerkraut. Sauté onions in bacon drippings, stir in flour to make a smooth roux, and cook until lightly browned. Add mixture to sauerkraut, mixing well, and cook until slightly thickened and heated through.
This one is a hoot. Back when I did Pinterest it was (and still is) my #1 pin. When you look at the month x year table the views here on the blog (beginning in January) are like 1-0-0-0-0-0-0-0-5-16-200-50. It’s a seasonal thing!
Recipe: Jesse Jackson’s Sweet Potato Pie
Published on November 2, 2015
Really really good. Doesn’t hurt that the sweet potatoes were home grown.
JESSE JACKSON’S SWEET POTATO PIE
3 large sweet potatoes, quartered, boiled in water to cover until tender, about 40 minutes, drained, peeled, mashed in a mixing bowl until smooth 3 Tbsp butter ½ C milk, hot 2 eggs, separated, whites beaten stiff ½ C sugar ½ tsp salt ¼ tsp ground nutmeg 2 Tbsp brandy 9-inch single crust pie shell, unbaked
Preheat oven to 350o. Melt butter in hot milk, add to sweet potatoes in mixing bowl, and beat until soft and creamy. Cool slightly. Beat yolks until light, add sugar, salt, nutmeg, and brandy, add to sweet potato mixture, and mix well. Fold in stiffly beaten egg whites, pour filling into pie shell, and bake 45 to 50 minutes or until a knife inserted in center of filling comes out clean.
First, your husband starts Authentic Czech Pork Roast in the slower cooker.
He then spends the better part of the afternoon in the kitchen making the Yeast Dumplings and commenting on the fact that he’s never made yeast dumplings that are boiled, not steamed, before.
He also makes the Kifeli Zeli (Sauerkraut), and Onion Gravy
The next morning, when he brings you your coffee, he asks if you’d like the traditional Czech breakfast and you say yes.
A while later he calls out, “Breakfast is ready!” and you sit down to a plate of bacon, a slice of dumpling that has been fried in bacon fat, and scrambled eggs cooked in what was left of the bacon fat and a little butter.
Photo documentary of sausage making Sunday here. There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze.
“Strongly spiced pure pork sausage to eat fresh, freeze, smoke, or store in lard.”
Cut skin and rib bones from pork sides. Chop all meat roughly, then grind medium fine. Pound all spices to a powder, then add to meat with salt, pepper, and fresh or dried sage. If using casings, prepare and stuff short fat links (about 4 inches long). Hang sausages in a cool place overnight to develop the flavor. Cook and eat fresh, or freeze. Fro smoking, leave sausages to dry in cool airy place for 2-3 days, then smoke at 70o for 5 hours.
In a large, deep pan over high heat, bring water and salt to a boil. Gradually stir in corn grits (polenta). Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is ver thick (about 30 minutes); use a long handled spoon because mixture pops and bubbles and can burn. Stir in butter if you wish, and more salt to taste. Oil a medium sized bowl, spoon and press down polenta into bowl, and let sit for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot Top with sauce and cheese.
NOTES
Suggestion: Let sit for 10 minutes in closed oven or microwave to keep warm.
A few days ago I started re- re-posting the All Time Top-10 posts here at the blog. Only one of them is not a recipe– and it’s #1!
The next non-recipe post is #15: Who is Jim Crockett? That was the second of a four-post Crappy Old Book of the Month series, from 2015. The Book was Crockett’s Victory Garden. Those of a certain age are likely to recognize the name from a 1970’s PBS gardening show of the same title, whose host was James Crockett. To those who do not recall the man, the book, or the show, all are absolutely delightful. If you only have one gardening book, this would be the one!
I went back and re-read the post series, and though the focus is on the book, the posts include some good gardening tips. There’s also one post that’s got a spot of US history– quite relevant to today.
This soup really is worth the effort of making your own Brown Soup Stock. Trust me. It’s time consuming, but you yourself aren’t involved too much at all.
This soup, made with a proper beef stock, will not have that salty flavor you find in restaurant soups. Why? Because the restaurant usually use instant stock. For shame! — Jeff Smith, The Frugal Gourmet
This soup is very easy to make– and so is the beef stock if you can find SOUP BONES. The stock is a bit time consuming as if simmers for 10-12 hours. But we’ve got 12 cups of homemade beef stock in the freezer!
Recipe and instructions for Basic Brown Soup Stock here and here.
FRENCH ONION SOUP
For each bowl of soup
1/2 yellow onion, peeled and sliced 1 Tbsp butter Dash of dry sherry Fresh grated Parmesan or Romano cheese 1 1/2 cups Basic Brown Soup Stock Salt to taste French bread, toasted 1 slice Swiss cheese
Sauté yellow onions in butter. Place 2 Tablespoons onions in a 12-ounce soup bowl, add dry sherry, and Parmesan or Romano cheese. Add stock and salt to bowl.
Serve with a boat of French bread covered with Swiss cheese in the bowl.
NOTE: I popped the soup mugs under the broiler of our toaster oven for about 4 minutes to melt the Swiss and give it a bit of color.
{"id":null,"mode":"button","open_style":"in_modal","currency_code":"USD","currency_symbol":"$","currency_type":"decimal","blank_flag_url":"https:\/\/www.bigfoodetc.com\/wp-content\/plugins\/tip-jar-wp\/\/assets\/images\/flags\/blank.gif","flag_sprite_url":"https:\/\/www.bigfoodetc.com\/wp-content\/plugins\/tip-jar-wp\/\/assets\/images\/flags\/flags.png","default_amount":1000,"top_media_type":"featured_image","featured_image_url":"https:\/\/www.bigfoodetc.com\/wp-content\/uploads\/2021\/12\/Screen-Shot-2021-12-09-at-2.28.06-PM-127x200.jpg","featured_embed":"","header_media":null,"file_download_attachment_data":null,"recurring_options_enabled":true,"recurring_options":{"never":{"selected":true,"after_output":"One time only"},"weekly":{"selected":false,"after_output":"Every week"},"monthly":{"selected":false,"after_output":"Every month"},"yearly":{"selected":false,"after_output":"Every year"}},"strings":{"current_user_email":"","current_user_name":"","link_text":"All contributions go toward self-publishing Miss Missy's School: A Pack of Farm Dogs Starts a School.","complete_payment_button_error_text":"Check info and try again","payment_verb":"Tip!","payment_request_label":"Big Food, Big Garden, Big Life","form_has_an_error":"Please check and fix the errors above","general_server_error":"Something isn't working right at the moment. Please try again.","form_title":"Big Food, Big Garden, Big Life","form_subtitle":"All contributions go toward self-publishing Miss Missy's School: Book I A Pack of Farm Dogs Starts a School","currency_search_text":"Country or Currency here","other_payment_option":"Other payment option","manage_payments_button_text":"Manage your payments","thank_you_message":"Thank all y'all for your encouragement!","payment_confirmation_title":"Big Food, Big Garden, Big Life","receipt_title":"Your Receipt","print_receipt":"Print Receipt","email_receipt":"Email Receipt","email_receipt_sending":"Sending receipt...","email_receipt_success":"Email receipt successfully sent","email_receipt_failed":"Email receipt failed to send. Please try again.","receipt_payee":"Paid to","receipt_statement_descriptor":"This will show up on your statement as","receipt_date":"Date","receipt_transaction_id":"Transaction ID","receipt_transaction_amount":"Amount","refund_payer":"Refund from","login":"Log in to manage your payments","manage_payments":"Manage Payments","transactions_title":"Your Transactions","transaction_title":"Transaction Receipt","transaction_period":"Plan Period","arrangements_title":"Your Plans","arrangement_title":"Manage Plan","arrangement_details":"Plan Details","arrangement_id_title":"Plan ID","arrangement_payment_method_title":"Payment Method","arrangement_amount_title":"Plan Amount","arrangement_renewal_title":"Next renewal date","arrangement_action_cancel":"Cancel Plan","arrangement_action_cant_cancel":"Cancelling is currently not available.","arrangement_action_cancel_double":"Are you sure you'd like to cancel?","arrangement_cancelling":"Cancelling Plan...","arrangement_cancelled":"Plan Cancelled","arrangement_failed_to_cancel":"Failed to cancel plan","back_to_plans":"\u2190 Back to Plans","update_payment_method_verb":"Update","sca_auth_description":"Your have a pending renewal payment which requires authorization.","sca_auth_verb":"Authorize renewal payment","sca_authing_verb":"Authorizing payment","sca_authed_verb":"Payment successfully authorized!","sca_auth_failed":"Unable to authorize! Please try again.","login_button_text":"Log in","login_form_has_an_error":"Please check and fix the errors above","uppercase_search":"Search","lowercase_search":"search","uppercase_page":"Page","lowercase_page":"page","uppercase_items":"Items","lowercase_items":"items","uppercase_per":"Per","lowercase_per":"per","uppercase_of":"Of","lowercase_of":"of","back":"Back to plans","zip_code_placeholder":"Zip\/Postal Code","download_file_button_text":"Download File","input_field_instructions":{"tip_amount":{"placeholder_text":"How much would you like to tip?","initial":{"instruction_type":"normal","instruction_message":"How much would you like to tip? Choose any currency."},"empty":{"instruction_type":"error","instruction_message":"How much would you like to tip? Choose any currency."},"invalid_curency":{"instruction_type":"error","instruction_message":"Please choose a valid currency."}},"recurring":{"placeholder_text":"Recurring","initial":{"instruction_type":"normal","instruction_message":"How often would you like to give this?"},"success":{"instruction_type":"success","instruction_message":"How often would you like to give this?"},"empty":{"instruction_type":"error","instruction_message":"How often would you like to give this?"}},"name":{"placeholder_text":"Name on Credit Card","initial":{"instruction_type":"normal","instruction_message":"Enter the name on your card."},"success":{"instruction_type":"success","instruction_message":"Enter the name on your card."},"empty":{"instruction_type":"error","instruction_message":"Please enter the name on your card."}},"privacy_policy":{"terms_title":"Terms and conditions","terms_body":null,"terms_show_text":"View Terms","terms_hide_text":"Hide Terms","initial":{"instruction_type":"normal","instruction_message":"I agree to the terms."},"unchecked":{"instruction_type":"error","instruction_message":"Please agree to the terms."},"checked":{"instruction_type":"success","instruction_message":"I agree to the terms."}},"email":{"placeholder_text":"Your email address","initial":{"instruction_type":"normal","instruction_message":"Enter your email address"},"success":{"instruction_type":"success","instruction_message":"Enter your email address"},"blank":{"instruction_type":"error","instruction_message":"Enter your email address"},"not_an_email_address":{"instruction_type":"error","instruction_message":"Make sure you have entered a valid email address"}},"note_with_tip":{"placeholder_text":"Your note here...","initial":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"empty":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"not_empty_initial":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"saving":{"instruction_type":"normal","instruction_message":"Saving note..."},"success":{"instruction_type":"success","instruction_message":"Note successfully saved!"},"error":{"instruction_type":"error","instruction_message":"Unable to save note note at this time. Please try again."}},"email_for_login_code":{"placeholder_text":"Your email address","initial":{"instruction_type":"normal","instruction_message":"Enter your email to log in."},"success":{"instruction_type":"success","instruction_message":"Enter your email to log in."},"blank":{"instruction_type":"error","instruction_message":"Enter your email to log in."},"empty":{"instruction_type":"error","instruction_message":"Enter your email to log in."}},"login_code":{"initial":{"instruction_type":"normal","instruction_message":"Check your email and enter the login code."},"success":{"instruction_type":"success","instruction_message":"Check your email and enter the login code."},"blank":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."},"empty":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."}},"stripe_all_in_one":{"initial":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"empty":{"instruction_type":"error","instruction_message":"Enter your credit card details here."},"success":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"invalid_number":{"instruction_type":"error","instruction_message":"The card number is not a valid credit card number."},"invalid_expiry_month":{"instruction_type":"error","instruction_message":"The card's expiration month is invalid."},"invalid_expiry_year":{"instruction_type":"error","instruction_message":"The card's expiration year is invalid."},"invalid_cvc":{"instruction_type":"error","instruction_message":"The card's security code is invalid."},"incorrect_number":{"instruction_type":"error","instruction_message":"The card number is incorrect."},"incomplete_number":{"instruction_type":"error","instruction_message":"The card number is incomplete."},"incomplete_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incomplete."},"incomplete_expiry":{"instruction_type":"error","instruction_message":"The card's expiration date is incomplete."},"incomplete_zip":{"instruction_type":"error","instruction_message":"The card's zip code is incomplete."},"expired_card":{"instruction_type":"error","instruction_message":"The card has expired."},"incorrect_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incorrect."},"incorrect_zip":{"instruction_type":"error","instruction_message":"The card's zip code failed validation."},"invalid_expiry_year_past":{"instruction_type":"error","instruction_message":"The card's expiration year is in the past"},"card_declined":{"instruction_type":"error","instruction_message":"The card was declined."},"missing":{"instruction_type":"error","instruction_message":"There is no card on a customer that is being charged."},"processing_error":{"instruction_type":"error","instruction_message":"An error occurred while processing the card."},"invalid_request_error":{"instruction_type":"error","instruction_message":"Unable to process this payment, please try again or use alternative method."},"invalid_sofort_country":{"instruction_type":"error","instruction_message":"The billing country is not accepted by SOFORT. Please try another country."}}}},"fetched_oembed_html":false}
