POSTED: 01:30 a.m. HST, Sep 08, 2010
LAST UPDATED: 07:58 p.m. HST, Sep 08, 2010
Football season has officially started, and that means it's time for tailgate parties and football potlucks in front of the television.
This week, we're featuring favorite recipes that are easy to prepare and are sure to please your football fans.
Double the recipe for Kielbasa and Peppers to feed a larger crowd; serve it with grilled or toasted French rolls for a hearty sandwich. Both children and adults will enjoy the Pasta Salad -- prepare it the night before to let the flavors meld. And the Banana Ice Cream Dessert is like a banana royal sundae, only better.
1 package (16 ounces) Polska Kielbasa sausage (such as Hillshire Farm)
2 tablespoons butter
3 cloves garlic, minced
1 medium onion, quartered
2 bell peppers (green, red, orange or yellow), thinly sliced
1/4 cup lager-style beer
Salt and pepper, to taste
Grill or broil whole Kielbasa sausage, then cut into 1/4-inch thick diagonal slices.
Heat large skillet over medium-high heat, add butter, garlic, and onion; saute until onion is lightly browned and translucent. Add peppers and continue to saute until peppers are cooked but still crisp.
Add sausage and beer; cook on high heat until beer evaporates. Season to taste with salt and pepper. Serves 4.
12 ounces (4 cups) rotelle (corkscrew macaroni)
1 cup broccoli or cauliflower florets
1 cup slivered carrots
1/2 pound fresh mushrooms, halved
2 tablespoons butter or margarine
1 can (2-1/4 ounces) sliced black olives, drained
1/4 cup chopped green onions
1 bottle (2 ounces) chopped pimientos (optional)
1/2 cup Italian salad dressing
1/2 teaspoon coarse black pepper
1/3 cup Parmesan cheese
Cook rotelle according to package directions. Drain and set aside.
Blanch broccoli and carrots. Saute mushrooms in butter.
Combine rotelle and vegetables. Add dressing and pepper; toss lightly. Chill.
Just before serving, sprinkle with cheese. Serves 6.
1-1/2 cups finely crushed graham crackers
1/4 cup butter, melted
1/4 cup sugar
6 bananas, sliced
1/2 gallon vanilla ice cream, sliced
2 cups chocolate chips
1/2 cup butter
2 cups powdered sugar
In large bowl, mix together graham crackers, melted butter and sugar.
Press crumb mixture into 13-by-9-inch pan. Layer bananas over crust. Layer sliced ice cream over bananas; place pan in freezer.
In medium saucepan, melt chocolate chips, butter and powdered sugar over medium heat, stirring constantly. Remove from heat; cool.
Spread chocolate mixture over ice cream and freeze until firm. Serves 20.