Football-Friendly Foods!

Mini Football Subs

Mini Football Subs

What you’ll need

  • Meatballs
  • Spaghetti sauce
  • Shredded Cheese
  • Individual-size rolls

How to make it

  1. To make a batch, first prepare your favorite meatball recipe (here’s a good one!), shaping each meatball into a mini football before cooking. Once they’re cooked, add the meatballs to a skillet of spaghetti sauce and warm them through.
  2. For each sub, cut a V-shaped notch from the top of an individual-size roll, place a meatball in the roll, and top with cheese shred laces. Finally, get the sandwiches in a “huddle” on a cookie sheet and place them in a warm oven for a few minutes to melt the cheese.

Football Fare

Football Fare

What you’ll need

PUMPKIN CHILI

  • 2 pounds ground beef or turkey
  • 1 medium onion, chopped
  • 1 cup canned pumpkin
  • 1 (28-ounce) can diced stewed tomatoes
  • 1 (16-ounce) can kidney beans, drained
  • 1 (12-ounce) bottle chili sauce
  • 1 to 2 tablespoons chili powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon brown sugar
  • 2 teaspoons Johnny’s Seasoning Salt

GRILLED CHEESE FOOTBALLS

  • Cheese (your family’s favorite)
  • Pumpernickel or wheat bread

How to make it

  1. For the Pumpkin Chili: In a large dutch oven or soup kettle, brown the ground beef or turkey with the onion. Drain any excess grease. Add the remaining ingredients and stir well to mix.
  2. Bring to a boil, then reduce the heat and simmer for 1 hour. Ladle into bowls and top with grated cheese, if desired. Makes 8 cups.
  3. For the Grilled Cheese Footballs: Warm a lightly greased griddle over medium heat. Sandwich slices of your favorite cheese between pumpernickel or wheat bread. Then use a cookie cutter or butter knife to cut the sandwiches into football shapes.
  4. Grill the sandwiches on one side until browned. Then flip and continue to grill until the other side browns and the cheese begins to melt. Garnish with cheese or mustard “laces” and serve while warm.

Football Turnovers

Football Turnovers

What you’ll need

  • 1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)
  • 1/2 pound meatballs, cooked
  • 1 (8-ounce) can tomato sauce
  • 1/4 cup grated Parmesan cheese
  • Milk for glaze

How to make it

  1. To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.
  2. One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.
  3. Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 teaspoon of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature. Makes 20 small turnovers.