It's that time of year again!

I figured I'd add my 2 cents to the WWW Super Bowl Recipe collection ;)

Super Bowl XL is being played this year in Detroit Michigan's Ford Field between the Seattle Seahawks and the Pittsburgh Steelers.

While I have always been a fan of the Steelers and a football fan in general, I
haven't seen a Super Bowl in ages. We don't have tv here (beyond PBS, that is) so
we won't be watching this year either unless we impose our large-ish family upon
someone else's couch.

At any rate, if I were hosting a Super Bowl party I would most likely go easy.
Appetizers would be the main focus with possibly something more substantial at
half-time. One of our favorites for this type of party is chili served in bags of
corn chips. A single-serving bag of corn chips, turned on it's side and opened to
form a pouch is the perfect spot to rest a ladle full of chili, with or without
beans. Top it with shredded cheese, sour cream and some chopped green onion and
you have a delicious totable snack.

Standard fare is so...standard, but if that's what people will eat, I say go for
it. There is nothing wrong with the old standby chips and dip, buffalo wings,
potato skins and pizza.

Most parties will have a beer choice and while I don't drink I will hook you up
with a local microbrewery just down the street, Bethlehem Brew Works. My husband is a fan of their specialty ales and I can attest to the fact that the food is awesome, and plentiful; we always take a leftover box home.

I picked a few recipes here that are different than the usual spread for Super
Bowl Sunday and a couple are lower carb in variety for those of you who are eating
that way.

This first one is for the Seattle fans.

Smoked Salmon Cheesecake

2-8 oz pkgs cream cheese-softened
1/4 c whipping cream
2 eggs
1/4 t salt
1 1/2 c shredded Gouda cheese
1/4 c green onions-sliced
1-4.5 oz pkg. smoked salmon-flaked
2 green onions-sliced
2 T red caviar or finely chopped red pepper
1 c crushed round buttery crackers-about 24
3 T margarine or butter-melted

Mix crackers and margarine until well blended. Press evenly in bottom
of springform pan-9x3. Bake 375 for 8 min. until golden brown.
Reduce oven temp to 325.
Beat cream cheese until smooth. Add cream, eggs and salt-beat until
smooth. Stir in cheese, 1/4 c green onion and salmon until well
blended. Spoon over crust. Bake 45-50 min, or until center is set.
Run knife around edge of cake to loosen. Cool to room temp. Cover and
refrigerate at least 2 hrs but no longer than 48 hrs. Top with green
onions and caviar or red pepper. Serve with crackers.
36 servings.

For the Pittsburgh fans the Primanti Bros. famous sandwich. The one with cole slaw and french fries right inside it **this is NOT one of the low carb recipes :)** and you can see a photo at their website. You can come up with your own of course with cappicola, a good French baguette or other heavy bread, cole slaw and french fries.

For the carb conscious.

Spinach Squares

2 pkgs (10 oz each) frozen chopped spinach, thawed
3 T butter or margarine
1 medium onion-finely chopped
1/2 lb mushrooms-thinly sliced
4 eggs
1 c half and half
1/4 c dry bread crumbs-fine
1/2 c grated Parmesan cheese
1/4 t salt
1/8 t each pepper, basil and oregano leaves

Drain spinach well, and squeeze out excess moisture. Set aside.
Melt butter in a frying pan over medium-high heat and add onions and mushrooms.
Cook, stirring often, until onion is soft and mushrooms are slightly browned and
any liquid has evaporated.

Beat eggs in a bowl and stir in the remaining ingredients, except 1/4 c of
parmesan. Turn everything into a well-greased 9 inch baking pan and sprinkle
with the remaining cheese.

Bake in a 325° oven for 35 minutes or until set when lightly touched in center.
Let cool slightly; then cut into 1 inch squares. Serve warm or at room
temperature. If made ahead and refrigerated, reheat in a 325° oven for 15 minutes.

Makes about 80 bite sized appetizers or 30 more realistic bites if cut larger.

Artichoke Squares

2 jars (6 oz. each) marinated artichoke hearts
1 small onion-finely chopped
1 clove garlic-minced or pressed
4 eggs
1/4 c fine dry bread crumbs
1/4 t salt
1/8 t each pepper, oregano and liquid hot pepper seasoning
2 c shredded cheddar cheese
2 T minced parsley

Drain marinade from 1 jar of artichokes into a frying pan. Drain the other jar and
reserve marinade for another use or discard. Chop all artichokes and set aside.
Heat marinade over medium heat; add onion and garlic and cook until onion is soft.

Beat eggs. Stir in remaining ingredients and turn all into a greased 7x11 inch
baking pan. Bake in a 325° oven for 30 minutes or until set in the center. Let
cool slightly; cut into 1 inch squares or larger if desired. Makes about 6 dozen 1
inch bites or about 3 dozen larger.

Zucchini-Cheese Squares

1/4 c oil
1 small onion-finely chopped
1 clove garlic-minced
2 1/2 c shredded zucchini
6 eggs, beaten
1/3 c fine dry bread crumbs
1/2 t each salt, dry basil and oregano
1/4 t pepper
3 c shredded cheddar cheese
1/2 c grated Parmesan cheese
1/4 c sesame seeds-optional

Heat oil in a frying pan over medium-high heat. Add onion, garlic and zucchini;
cook until zucchini is tender-crisp, about 5 minutes.

In a bowl, mix eggs and remaining ingredients except Parmesan and sesame seeds.
Spread into a greased 9x13 inch baking pan. Sprinkle with Parmesan and sesame
seeds, if desired. Bake in a 325° oven for 30 minutes or until set when touched in
center.

Let cool for at least 15 minutes; cut into 1 inch squares or larger. Makes 10
dozen bite sized or 5 dozen smaller appetizers.

Instead of the usual chips and salsa, give this a whirl.

Italian Eggplant Relish

1 large eggplant (about 1 1/2 lbs)
2 large red bell peppers
1/2 c olive oil
1 large onion, finely chopped
1 1/2 cups thinly sliced celery
3 cloves garlic, minced or pressed
1/4 c tomato paste
1 c water
1/4 c red wine vinegar
1 T each sugar and drained capers
2 T coarsely chopped fresh basil or 1 t dry basil
1 c sliced ripe olives
1/4 c pine nuts

Cut unpeeled eggplant into 1/2 inch cubes. Core, seed and dice peppers, set aside.
Heat oil in a large frying pan over medium heat. Add eggplant; cover and cook,

stirring occasionally, until slightly soft; about 5 minutes. Uncover and continue
cooking, stirring often, until eggplant begins to brown; about 10 more minutes.
Mix in peppers, onion, celery and garlic; cook until onion is soft; about 6-8
minutes. Add all but pine nuts and cook until sauce is thick; about 10 minutes. If
made ahead you can refrigerate at this point for up to a week.

Place nuts in a small frying pan over medium heat. Cook, stirring often, until
lightly browned. Sprinkle over relish.

Makes 1 1/2 quarts

Serve with these pita chips.

Parmesan Pita Chips

6 rounds pita bread-I like whole wheat
3/4 c melted butter or oil-I prefer olive
1 1/2 cups grated Parmesan cheese

Cut pitas in half and then split each half to make 4 pieces from each pita. Brush
each piece with oil and sprinkle with about 1 T of cheese. Cut each into 4 wedges
and place in a single layer on ungreased baking sheets. Bake at 350° for 12 to 15
minutes until crisp and golden.

Makes 8 dozen wedges