In preparation for Sunday's big game, "Jayni's Kitchen" is offering "A Super Bowl Party Menu."
Host Jayni Carey and Frank Prolago of Hy-Vee will prepare several crowd-pleasing dishes, including the recipes below.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Three-Bean Bake
6 bacon strips
1 large onion
1 medium green pepper, pith and seeds removed
2 15-ounce cans pork and beans
2 15-ounce cans black beans, drained
2 15-ounce cans red beans, drained
6 tablespoons brown sugar
1 cup barbecue sauce
1/8 teaspoon cayenne pepper, or to taste
In a large skillet, fry the bacon over medium heat until golden brown. Remove from the pan, drain on paper towels and crumble. Skin the onion and slice it in half, lengthwise. Place each half, cut-side down, on a cutting board and slice into thin slices. Cook the onion in the bacon drippings over medium heat for about 10 minutes, or until it begins to brown. Finely chop the green pepper, add to the onions and cook for 5 minutes more to soften.
Preheat oven to 375 degrees.
Place the pork and beans in a large bowl. Rinse and drain the black and red beans and add them to the bowl. Stir in the brown sugar, barbecue sauce and cayenne pepper. Add the onion and green pepper mixture. Stir in the crumbled bacon.
Pour into a large baking dish and cover with a lid or aluminum foil. Bake for 40 minutes, or until bubbly. Remove the cover and bake for an additional 15 to 20 minutes.
Makes 10 to 12 servings.
Cole Slaw
With Asian Flavors
4 cups (2-pound head) shredded green cabbage
2 medium carrots (1 cup), peeled and shredded
1/2 cup finely diced sweet red pepper
1/2 cup frozen peas, thawed
1/2 cup Asian-style sweet chili sauce (see Note)
1/4 cup seasoned rice vinegar
4 teaspoons sesame oil
In a large bowl, combine the shredded cabbage, carrots, red pepper and peas.
For dressing, pour the sweet chili sauce into a small bowl. Whisk in the rice vinegar and sesame oil.
Pour the dressing over the slaw and toss gently to combine. Cover and chill for at least 1 hour before serving. (May be prepared up to 24 hours in advance.)
Makes 8 to 12 servings.
Option: For a creamy and less spicy dressing, add 1/2 cup mayonnaise. Add as much as dressing as desired to the slaw and toss gently to combine.
Note: Sweet chili sauce can be purchased at Asian markets or specialty stores.
No comments
Commenting is turned off for this story.