Swap Shop: Snacks for your Super Bowl party
BY SANDY THORN CLARK January 31, 2012 12:12PM
Updated: March 2, 2012 8:01AM
Even without the Bears, it’s possible to enjoy family, friends and good food at Sunday’s Super Bowl parties. So Chris Salm, founder of Gilbert’s Craft Sausages in Chicago, and Betty Crocker Kitchens offer appealing and super-easy fare including Sheebergan Reuben Rolls, Salsa-Lime-Bean Dip, and Sweet Potato Hummus for Chicago readers K.C. and M.L.P.
While the Reuben Rolls are best served within 15 minutes of leaving the oven, the bean dip and unique hummus are easily made ahead and transportable.
To make Sweet Potato Hummus: Prick skin of 1 large (12 to 14 ounces) orange-fleshed sweet potato with fork. Microwave on high 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up sweet potato. In large food processor, place cooked sweet potato chunks, 1 (15-ounce) can chickpeas (drained and rinsed), ¼ cup almond butter or tahini, ¼ cup fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 small clove garlic (halved), 1½ teaspoons fine sea salt, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
To serve, spoon hummus onto serving platter. Top with ¼ cup coarsely chopped toasted blanched almonds, 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley, and 1 tablespoon extra-virgin olive oil. Serve with flatbread crackers and/or fresh veggies.
Years ago, my mother and I made a recipe from American Girl magazine for an apple cake mixed and baked all in one pan. The result was similar to a coffee cake.
I hope someone has the recipe to share.
I would love a recipe for soft molasses cookies.
Please ask for a recipe for the peanut sauce used in Thai restaurants — my family loves it on broccoli. I think it must have a touch of cayenne.
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