Have some History with the Super Bowl

As you consider which snacks to eat during Super Bowl 50, might I suggest tasting a little history? Here are a couple local recipes that would make an excellent addition to any food table:

Popcorn Balls (from the recipe book of Libbie Gilmour)

Extra Good

  • 2 qts freshly popped corn
  • 2 cupfuls chopped nuts
  • 1 ½ cupfuls sugar
  • 1 cupfuls water
  • 2 tablespoons vinegar
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Boil sugar, water and vinegar and salt until syrup hardens when dropped into cold water. Add the vanilla, pour while hot over popcorn and nuts and mix well. When cool enough to handle, form into balls or press into oiled pan and cut in oblong pieces. When cool, wrap in wax paper. (if desired ground chocolate may be add to syrup).

Fried Artichokes (from the Museum of Art and History)

Submitted to the “Boys Club” recipe book by Mrs. Harry Mozingo. Date: 1950s

  • ¼ cup Mazola oil
  • ⅓ cube butter
  • 1 tsp allspice
  • ½ tsp. pepper
  • 1 tsp salt
  • 2 Tbsp chopped parsley
  • 3 cloves garlic, chopped
  • 1 large onion, chopped
  • 3 slices bacon, diced
  • 1 ½ dozen chokes, trimmed to the heart, sliced fine
  • 4 eggs

Fry bacon until brown, remove from pan and fry onions light brown. Add Mazola oil, butter salt, pepper, allspice, parsley, garlic, bacon and chokes. Cook slowly and stir well. When tender, shape mixture into a round flat mound in center of pan.

Beat 2 eggs with a  pinch of salt and shake of pepper and pour over well shaped mixture. Cover and steam about 3 minutes. Turn out upside down on plate and slide back into oiled frying pan. While browning beat 2 eggs slightly with a pinch of salt and dash of pepper and pour over top if choke mound. Steam about 3 minutes. Turn out upside down on plate and slide back into oiled frying pan until lightly browned. Turn out on chop plate and decorate with olives.

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