Sunday’s Super Bowl LII between the Philadelphia Eagles and the New England Patriots will draw millions of Americans to their television sets.

And they’ll bring with them some pretty hearty appetites.

Local football fans weighed in on what they’d like to eat during the big game, and the recipes featured here were selected from the Washington Daily News’ Pamlico Pantry collection of fundraising cookbooks.

Enjoy!

 

TAILGATE HAM ROLLS

Sally McGahey

First Presbyterian Church, Washington

8 ounces whipped margarine, softened; 3 tablespoons regular mustard; 3 tablespoons poppy seeds; 1 teaspoon Worcestershire sauce; 1 medium onion, finely grated; 2 cups deli ham, grated or finely chopped; 1/2 pound Swiss cheese, grated or sliced; 4 packs small dinner rolls.

Preheat oven to 400 degrees. Mix first five ingredients in a bowl. Slice rolls horizontally and lightly spread mixture on cut sides of bread. Place ham and cheese on the bottom half of rolls, replace roll tops and cover with foil. Bake for 15 minutes.

 

CROCK POT CHILI

Jean Trueblood

Saint Peter’s Episcopal Church, Washington

3 pounds lean ground beef; 1 large onion, diced; 3 packages hot chili seasonings; 1 (1-pound, 12-ounce) can diced tomatoes with chillies; 1 (28-ounce) can tomato sauce; 1 (28-ounce) can tomatoes, crushed; 4 (15-ounce) cans hot chili beans; 2 tablespoons sugar.

Cook ground beef and onion in large skillet, stirring until beef crumbles and is no longer pink. Drain. Turn crock pot to high setting. Add beef, onion, packages of chili mix (according to package directions), diced tomatoes with chili peppers, tomato sauce, crushed tomatoes and sugar. Cook on high for four hours. Add beans (undrained), gently rinsing each can with a swish of water, to pot. Cook on high setting another two hours. Yield: a bunch.

 

SLOPPY JOES

Linda Lancaster

Old Ford Volunteer Fire Department

1 large onion, chopped; 1 medium green pepper, chopped; 1 pound ground beef; 2 tablespoons sugar; 3/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon vinegar; 1/2 tablespoon mustard.

Brown beef first and drain. Save two tablespoons of beef fat and use to saute onions and green peppers. Add beef and other ingredients to peppers and onions and simmer until blended.

TACO DIP

Regina Woolard

The Wilkinson Center, Belhaven

8 ounces cream cheese; 1 can kernel corn, drained; 1 can Mexicorn, drained; 1 can Rotel tomatoes; 1 taco seasoning packet.

Mix cream cheese, kernel corn, Mexicorn, Rotel tomatoes and taco seasoning. This can be heated or served cold. Serve with corn chips.

 

MOIST & TENDER WINGS

Faye Toler

Smyrna Original Free Will Baptist Church, Blounts Creek

5 pounds uncooked chicken wing sections; 1 (12-ounce) bottle chili sauce; 1/4 cup lemon juice; 1/4 cup molasses; 2 tablespoons Worcestershire sauce; 6 garlic cloves, minced; 1 tablespoon chili powder; 1 tablespoon salsa; 1 teaspoon garlic salt; 3 drops hot pepper sauce.

Place the chicken wing sections in a five-quart slow cooker. Combine the chili sauce, lemon juice, molasses, Worcestershire sauce, garlic cloves, chili powder, salsa, garlic salt and hot pepper sauce. Pour over the chicken wings and stir to coat. Cover and cook on low for eight hours or until chicken is tender.

 

BARBECUE BEEF RIBS

Mary Ann Knox

Old Ford Volunteer Fire Department

2 to 3 pounds beef ribs; 1/2 cup chopped celery; pinch of sage; 1/4 cup onions, chopped; 1 can tomatoes; salt; pepper.

Brown ribs in oven. Make sauce of remaining ingredients and cook in 300 degree oven for two hours.

 

CHILI FRIES

Kathy Carter

Hodges Chapel Pentecostal Holiness Church, Chocowinity

4 russet potatoes; 2 tablespoons olive oil; 2 tablespoons chili powder; 1 tablespoon grill seasoning; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon black pepper.

Preheat oven to 425 degrees. Scrub potatoes and pat dry; cut into 1/2-inch strips, leaving skin on. Toss with olive oil; arrange in a single layer on a large cookie sheet. In a small bowl, combine chili powder, grill seasoning, cumin, paprika and pepper; mix well. Sprinkle mixture over potatoes and toss to coat. Arrange in a single layer. Bake for 35-45 minutes, turning once during baking time. Cook until a deep golden brown and crisp. Serves four to six.

 

SALSA DIP

Eula Edwards

First Free Will Baptist Church, Washington

1 (8-ounce) jar salsa; 2 (8-ounce) packages cream cheese; 1 (8-ounce) container sour cream.

Have all ingredients at room temperature. Use mixture to beat all ingredients together very well. Very tasty! Serve with any type chips.

 

BOURBON MEATBALLS

Shirley Phillips

First Presbyterian Church, Washington

2 cups barbecue sauce; 1 1/2 cups bourbon; 1 cup honey; 1 cup prepared mustard; 1/8 teaspoon Worcestershire sauce; 1 (32-ounce) package frozen cooked meatballs, thawed.

Cook first five ingredients in a Dutch oven over medium heat for five minutes. Add meatballs; bring to a boil. Reduce heat and simmer 25 minutes.

 

TACO SOUP

Fallon Roxanne Johnson

Smyrna Original Free Will Baptist Church, Blounts Creek

1 pound hamburger; 1 medium onion; 1 package taco seasoning mix; 1 package original ranch dressing; 1 can diced tomatoes with chilies; 1 can whole kernel corn; 1 can pinto beans; 1 can yellow hominy; 1 can southern ranch beans; 1 can Rotel original diced tomatoes with chilies.

Fry hamburger, breaking into small pieces; add onion. When done, drain. In a medium to large pot and on medium heat, add hamburger mixture and other ingredients. Heat thoroughly. Serve with tortilla chips.

 

SWEET CHICKEN BACON WRAP

Renee Dixon

The Wilkinson Center, Belhaven

4 boneless, skinless chicken breasts; 1 pound bacon; 2/3 cup brown sugar; 3 tablespoons chili powder; 1 teaspoon cayenne pepper (optional).

Cut chicken into one-inch cubes. Combine brown sugar, chili powder and cayenne pepper. Wrap chicken cubes with bacon and roll in mixture. Place chicken on greased cookie sheet. Bake at 350 degrees for 35 minutes or until bacon is crisp.

OYSTER FRITTERS

Valerie Buck

Old Ford Volunteer Fire Department

1 pint oysters, chopped but not drained; salt (to taste); 4 tablespoons oil; enough self-rising flour to make a batter with the oysters and their juice.

Mix all ingredients except oil. Drop by spoonfuls into hot oil in skillet, turning to brown on both sides.

 

BEER ROLLS

Joan Long

St. Thomas Episcopal Church, Bath

4 cups Bisquick; 4 tablespoons (heaping) sugar; 1 (12-ounce) can beer, any kind, hot or cold.

Mix Bisquick and sugar in large bowl. Add beer, all at once. When beer is incorporated, spoon into sprayed muffin tins. Bake in preheated 450 degree oven for 10-12 minutes or until lightly browned. Do not over bake. Makes 12 very large rolls or 18 smaller rolls.