Need some Super Bowl party recipes

[shoemanager]

Saw your Twitter message on the recipe exchange and thought it was worth a look. I don't have a recipe but we'll be doing fried turkeys again this year.

[BEATSTREET]

Scallop and Hot Italian Sausage Kabobs

4 hot Italian sausage links, about 3/4 lb.
1 medium red onion
2 tablespoons extra virgin olive oil, divided
2 tablespoons white wine vineagar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
16 large sea scallops, about 1 lb.

1. Use a fork to pierce the sausages in several places and put them in a large skillet. Cut the onion in quarters through the stem end. Cut each quarter in half crosswise. Add the onions to the skillet along with 1 tablespoon of the oil and 1/4 cup of water. Bring the water to a boil over high heat. Lower the heat to medium and cook unitl the water has evaporated and the juices from the sausages are browning in the skillet, 10 - 12 minutes, turning the sausages and onions occasionally. Remove the sausages and onions. Add the vinegar to the skillet and stir to scrape up the brown bits. Pour the brown bits and vinegar into a medium bowl. Add the remaining 1 tablespoon of oil, the oregano, salt and pepper.

2. Rinse the scallops and pat dry. Remove the small, tough inside muscle from any scallops that still have it. (NOTE: if your market is passing off stingray for scallops, you won't have to worry about cutting out any remaining muscle) Add the scallops to the vinegar mixture and toss to coat. Cut the sausages into 1-inch pieces. Thread the scallops and sausages through their sides onto skewers, alternating them with pieces of onion.

3. Grill the kabobs over direct medium heat until the scallops and sausages are browned and cooked through, 4 to 6 minutes, turning once.

This makes 4 servings

[HTCsales]

Meatball subs will be the main thing and lots of little junk on the side.

4 pounds ground beef
5 ounces French-fried onions -- coarsely crushed
1 cup seasoned bread crumbs
4 eggs
1 teaspoon salt
1 teaspoon black pepper
18 ounces beef gravy
1 tablespoon prepared horseradish -- drained
26 ounces spaghetti sauce
1/4 cup grated Parmesan cheese
8 sub sandwich rolls -- split

Preheat oven to 350F. In a large bowl, combine ground beef, French-fried onions, bread crumbs, eggs, salt and pepper; mix well. Shape into 24 meatballs and place on a large rimmed baking sheet. Bake 18-20 minutes, or until cooked through and no pink remains.

In a medium saucepan, combine gravy and horseradish over low heat. In another medium saucepan, combine spaghetti sauce and Parmesan cheese over low heat. Simmer both sauces 5 minutes or until heated through, stirring occasionally. Place three meatballs on each roll and serve with sauces.

[349debwow]

Chicken and Sausage Gumbo

1/2 lb light smoked sausage, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onions
1 cup chopped celery
2 garlic cloves, pressed
1 medium green bell peppers, chopped
2 cups chicken broth 1 (28 ounce) cans diced tomatoes
1 -2 teaspoon creole seasoning 4 cups chopped cooked chicken hot cooked rice

Directions
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.