Recipe: Football Party Ideas & Recipes

Hi Donna ~ I posted some recipe ideas below. It would help, however, to also know if you are planning to serve a full meal, or just appetizers.
For decorations, in addition to team colors, I think it would be fun if you have each parent contribute (in secret) a baby picture of their football player. Have these enlarged at a copy center and use them for wall decorations. You could also make a game out of these posters. Provide guests with paper and pencils and see how many they can guess who-is-who. Near the end of the party you can have the football players claim their own picture. You will want to have a prize for the game winner. How about a football to be signed by all of the players.

If you do the "potato pile-up" idea, I would suggest you make goal posts for each end of your platter. I would also garnish the platter with shredded lettuce or chopped parsley as if it is grass.
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(previously posted on TKL by Page)

POTATO PILE-UP

Make a large batch of baked potatoes.
Serve them whole on a big platter, in a pile, almost
as a centerpiece to your table.

Then have available for all your
guests to make their own:

various cheeses (including vegetarian cheese)
sour cream
butter and margarine
chopped green onions
chopped ham, bacon, chicken, etc.
chopped veggie burger would be good
for the vegetarians
other chopped veggies
etc
etc

Each guest can then assemble their own.

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(Originally Posted on TKL by Elly, Ohio)

It is a FOOTBALL-SHAPED Spread

Blend 4 packages of cream cheese (8ozs. each) and 2
packages HV original ranch party dip. Stir in 1 3/4
cups diced red bell peppers. Drain and dry 2 cans (2
1/4 ozs.dry wt. each) diced black olives and 1 can
(4ozs.) diced green chilies. Add to mixture. Chill one
hour.

Using a spatula, form a football shape on a platter.
Chill 4 hours or overnight.

Decorate football using vegetable slices and cheese
strips. Serve with assorted breads, crackers and
vegetables.
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(previously posted on TKL by foodfan)

Six Points Football

Makes 8 Servings

1 (4 1/8-ounce) package ROYAL Instant
Chocolate Pudding & Pie Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant
Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional

In small bowl, prepare chocolate pudding
according to package directions
using 1 1/2 cups milk. Fold in 1 cup
whipped cream. Spoon half the pudding
into 6-cup plastic wrap-lined football (melon)
shaped mold. Spread pudding
up side of mold; set aside.

In another small bowl, prepare vanilla
pudding according to package
directions using 1 1/2 cups milk and peanut
butter. Fold in 1 cup whipped
cream. Spoon vanilla mixture into center of
chocolate pudding. Evenly top
with remaining chocolate pudding, encasing
vanilla mixture. Cover; freeze at
least 6 hours. In double boiler, over low
heat, melt chocolate and
margarine, mixing until smooth; set aside. If
desired, tint coconut with
food coloring; arrange on serving plate.
Unmold football onto serving plate;
remove plastic wrap.

Working quickly, spread chocolate over
football. Garnish with remaining
whipped cream.

Serve immediately or freeze until serving
time. Let stand at room
temperature 20 minutes
for easier slicing.

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(previously posted on TKL by foodfan)

BOLOGNA FOOTBALL

Don't dismiss this recipe. It sounds wild,
but it's great, especially for a
SUPER BOWL party, as it ends up looking
like a big football & tastes good.

Buy a 5 to 6 pound bologna (don't
wince...bologna? Just trust me!), uncut.
Remove the casing & score the bologna
lengthwise about four times, lightly.

Place in a roasting pan and bake 4 hours at
250 degrees.

In the meantime make a sauce;
combine
1 small jar of currant jelly
1 cup of chili sauce
heavy dash Tabasco
about 4 tablespoons prepared mustard

Heat over low heat, whisking until the jelly
dissolves. To serve, place
bologna on a large platter, surround with
parsley, and cocktail bread. Serve
sauce on the side.

One thing I've learned when serving this, it
looks so different that the
guests might not cut into it & make their
own mini-sandwiches, so someone
may have to guide them.

This comes from a non-lovin' bologna family,
but it's great, easy, & serves
a lot of people!

If any is left-over, this makes make great
sandwiches: either slice & fry &
place on bread with your favorite dressing,
or chop with pickles and mix
with mayo!

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Sweet and Sour Meatballs

1 lb. ground beef
1 small onion, minced
1 egg
1/2 cup bread crumbs
10 oz. jar chili sauce
12 oz. jar grape jelly

Mix the ground beef, onion, egg, and bread
crumbs; roll into 1 inch
meatballs. Bake at 325 degrees for 20
minutes. Combine chili sauce and grape
jelly and heat to boiling. Add meatballs and
serve hot with toothpicks.

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(Previously posted on TKL by Leslie WA)

Smoked Salmon- Cream Cheese Balls

2 (8 oz. packages of cream cheese),softened
8 oz. smoked salmon, finely chopped
3 green onions, finely chopped
1/4 cup sour Cream
1 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. garlic powder
1/4 tsp. pepper
3/4 cup finely chopped walnuts
1/4 cup fresh parsley

Combine first 8 ingredients in medium bowl;
stir well. cover and chill at
least 1 hour. Shape salmon mixture into 3
balls. combine chopped nuts and
chopped parsley; roll balls in walnut
mixture. Cover and chill at least 4
hours. Serve with assorted crackers.
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(OLIVE)CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives *

Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400 . for 15
minutes.

*Makes 50 puffs. These are excellent with black
olives, pimento stuffed green olives, nuts, or
pecan-filled figs.
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