If you can throw a football, you can make lace cookies, right?
reprinted by permission from Loukoumi's Celebrity Cookbook Featuring Favorite Childhood Recipes by Over 50 Celebrities by Nick Katsoris. Copyright (c) 2011 by NK Publications, Inc.
It’s that time of year when football fans and foodies unite.
They come together as one big happy family - joined by all things cheesy, bacon-wrapped and fried - and plan their Super Bowl party menus.
Although New Year’s Day often marks the end of the feasting season and dieting resolutions take effect, it seems that the Super Bowl is the last point when most people are seen publicly eating from large vats of Velveeta.
At least until the holiday party season begins again in the fall.
I have some great suggestions for your Super Bowl party this year so take a look at the Tulsa World Scene section on Wednesday. Some of the recipes I have tested are classics, but others are rather unique. (Hint: tiny soft pretzel bites filled with pizza toppings and dipped in pizza sauce).
Through the foodie network, I’ve received several other suggestions for foods to make for the big game. Below I have included three of those recipes that were provided by celebrities to New York attorney and author Nick Katsoris for his cookbook, Loukoumi’s Celebrity Cookbook. Katsoris is author of the award-winning children’s book series featuring Loukoumi the fluffy lamb. Proceeds from the book benefit St. Jude Children's Research Hospital and Chefs for Humanity.
So enjoy these recipes and know that there will be more to come...
Eli Manning’s Lace Cookies
"My mom made these cookies for us all the time and they are my favorite. She still makes them every time I make a visit home" – Eli Manning
Ingredients
2 cups Old Fashioned Rolled Oats
1 tablespoon flour
2 cups white sugar
½ teaspoon salt
2 sticks melted butter
2 eggs, beaten
1 teaspoon vanilla
Instructions:
1. Put the oats, flour, sugar & salt in to large bowl & mix well.
2. Pour very hot melted butter over mixture & stir until the sugar has melted.
3. Add eggs & vanilla - stir well.
4. Preheat oven to 325 degrees.
5. Cover cookie sheets with ungreased aluminum foil.
6. Drop ½ level teaspoons of the mixture on foil - 2 inches apart.
7. Cook about 10-12 minutes.
8. Watch carefully. When cookies are completely cooled, foil will peel off.
9. Store in airtight containers.
10. Makes about 6 dozen.
Jay Leno’s Uncle Louie’s Chicken Wings Marinara
“My Uncle always told me ‘Someday you’ll have to make dinner for 20 guys and this is what you’ll make’.” – Jay Leno
Ingredients:
2-3 dozen chicken wings
1 can Italian plum tomatoes
Olive Oil
Garlic or garlic powder
Durkee’s Hot Sauce
Salt
Parsley
Instructions:
1. Cook chicken wings by broiling or lightly flour them & deep fry in safflower or peanut oil. While they are cooking, prepare the sauce.
2. Heat 1/8-inch of olive oil in a pan, add garlic powder or crushed garlic to taste.
3. Mash one can of whole plum tomatoes through a sieve and cook in the olive oil. Add a few teaspoons of chopped parsley & salt to taste – then cook about 20 minutes.
4. At the end of this cooking time, add Durkee’s Hot Sauce (put a little or a lot, depending on how hot or mild your taste), but put in at least 2 Tablespoons or the sauce won’t be as tasty.
5. Add a little garlic powder & cook another 3-4 minutes.
6. In a bowl, toss the chicken wings with ½ cup of the sauce & serve with the remaining sauce on the side to dip the wings into.
Enjoy!
Katie Couric's Lemon Squares
“This simple recipe is one of my go-to’s when I need something to satisfy my sweet tooth. My daughters love them too!” – Katie Couric
Crust:
1 cup butter
1/2 confectioners’ sugar
2 cup flour
Pinch salt
Filling:
4 eggs
2 cups sugar
6 tbsp flour
6 tbsp lemon juice
Grated rind of one lemon
1. Preheat oven to 350.
2. (CRUST): Blend dry ingredients, cut in butter until mixture is crumbly.
3. Press into oblong, lightly greased baking pan.
4. Bake 20 minutes at 350. (FILLING): Mix with beater: eggs, sugar, flour, lemon juice - add grated rind, spread on top of baked crust for 25 mins at 350 degrees.
5. When cool, sprinkle with confectioners’ sugar. Cut into squares.
REMEMBER: pan should be larger than cake pan - bars are better a little thinner, than thick.
Recipes reprinted by permission from Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes by Over 50 Celebrities by Nick Katsoris. Copyright (c) 2011 by NK Publications, Inc.
