Super Bowl food: Go retro for the big game

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Football fans have just a few more days to wait. Sunday, the New England Patriots and the Los Angeles Rams will face off for the championship win at Super Bowl LIII.

Curious about the very first Super Bowl, I did some research:

- Originally called the AFL-NFL World Championship Game, the first Super Bowl took place on Jan. 15, 1967, at the Los Angeles Coliseum between the NFL Green Bay Packers, led by coach Vince Lombardi, and the AFL Kansas City Chiefs, led by Coach Hank Stram.

- Game day was sunny and 72 degrees.

- Green Bay won 35-14.

- Bart Starr was MVP.

- Tickets sold for around $12 and the game was not a sell-out.

- CBS and NBC both broadcast the game.

- The half-time show lineup included New Orleans jazz trumpeter Al Hirt, marching bands, the launching of 300 pigeons, 10,000 balloons and the climacteric entrance of two daredevils flying into the stadium in jet packs.

Now, lets talk parties and food!

Fans will likely feast on guacamole, nachos, wings and chili on Sunday, but what were fans noshing back in '67?

Lipton's Onion Soup dip, anything made with Philadelphia cream cheese and crescent rolls, Jell-o molds, meatballs, finger sandwiches, deviled eggs and fondues were what was happening in the '60s. Chili was becoming popular and buffalo wings had just come on the scene, but had not yet reached the status they have today.

With a nod to the very first Super Bowl, how about serving up a 1960s-style spread for this year's Super Bowl party?

Of course, you have to have Lipton's onion dip and chips. Dried beef was a popular ingredient in all kinds of recipes, like this spread as a tasty topper for Ritz crackers.

Dried beef and dill pickle spread

INGREDIENTS:


8 ounces cream cheese, softened

1/2 cup sour cream

3 oz package dried beef, finely chopped

2 tablespoons green onions, finely chopped

1/2 cup dill pickles, coarsely chopped

1/4 teaspoon black pepper

DIRECTIONS:

Cream together cream cheese and sour cream. Fold in remaining ingredients. Chill until serving. Good with crackers or fresh vegetables.

***

Here's, yet, another recipe that calls for Lipton Onion Soup mix. For serving at a party, I would shred the meat with its sauce and serve in crusty sandwich rolls, along with a choice of toppings, such as a creamy cheese sauce, saut ed onions and peppers, or maybe a spicy horseradish sour cream sauce.

BEER AND ONION POT ROASTt

INGREDIENTS:


4 pounds chuck pot roast
Cooking oil
1 package Lipton's Onion Soup mix
One  8-ounce can tomato sauce
1 cup beer
1 packed tablespoon brown sugar

DIRECTIONS:

Using a Dutch oven, brown chuck roast in some cooking oil. Combine soup mix, tomato sauce, beer and brown sugar; pour over meat. Cover and bake at 325 degrees until very tender, 2 to 3 hours.

***

Fritos had been around for a while by the 1960s and were so popular that creative cooks started using them in recipes like this chopped salad.

FRITOS CHOPPED SALAD 

INGREDIENTS:

1 head iceberg lettuce, chopped
1 large tomato, diced
1/2 cup chopped red onion
1 can kidney beans, drained and rinsed
12 ounces cheddar cheese, shredded
4 cups Fritos Corn Chips
1 cup Kraft Catalina salad dressing

DIRECTIONS:

Toss together all salad ingredients except Fritos and dressing. Chill. Just before serving, toss salad with Catalina dressing and Fritos. Serve immediately.

***

In 1966, this Pillsbury Bake-Off competition second place winning recipe became one of Pillsbury's most requested recipes and certainly would have been a hit at a Super Bowl party in 1967.

Follow recipe exactly in order for the fudge filling to develop.

PILLSBURY TUNNEL OF FUDGE CAKE


INGREDIENTS:


1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury all-purpose flour
3/4 cup unsweetened cocoa, such as Hershey's
2 cups chopped walnuts (do not omit)

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.



GLAZE

INGREDIENTS:


3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

DIRECTIONS:

Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cooled cake.


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