I'm not having a Super Bowl party this year, but this is a very good way to celebrate it without too much work. We eat lots of Mexican food here in south Texas. Depending on how much time, effort, availability of food and money you want to spend, you might want to consider serving all or some of the following foods. If possible, I would serve lots of different meats including ground beef with taco seasoning, beef and chicken fajita meats, shredded pork, fried and/or grilled shrimp and fried and/or grilled fish (fish tacos). Also be sure to serve corn and flour tortillas and crispy taco shells. For toppings have on hand shredded lettuce, diced tomatoes, both sweet yellow and red onions, black olives, stuffed olives, several types of shredded cheese, chili peppers including jalapeños, serranos and habaneros, sliced avocadoes, guacamole, sour cream, salsa, pico de gallo, and sliced lemons and limes. And beans (frijoles), pintos and/or black, frijoles soup and/or refried beans. I would skip the boxed Spanish rice. The Mexican restaurants down here serve yellow rice which I much prefer. Brown the yellow rice in a little oil with diced onions and garlic, then substitute chicken broth for water, and I add a can of drained baby peas and a can of diced tomatoes and green chilies, RO*TEL or Hatch. Both are very good. Also lots of chips served with chili con queso, guacamole, salsa and pico de gallo. And you might want to make up a big tray of nachos that can include meats, refried beans, cheese, etc. Jalapeño poppers would be good, i.e. peppers stuffed with cream cheese and wrapped in bacon and cooked. For drinks be sure to have margaritas, frozen, on the rocks, with salt, without salt, sliced limes and be sure to add a couple of green stuffed olives for an extra flavor. And be sure to use a good tequila. And Mexican beer served with sliced limes and salt is good. For desert fresh fruit, sopapillas, ice cream and/or flan. The following might be of some help. Ortega has some good suggestions. It states the following: A Taco Buffet When you have a taquisa (taco party), you can join in on the festivities because your guest fill their tacos to their own liking. Have both crispy corn taco shells and soft flour tortillas warmed and on hand. Then, let your guest choose from a variety of fillings: shredded beef, pork or chicken; different varieties of refried beans; a vegetable filling, such as, fried potatoes and zucchini with chiles; crisp, cool garnishes, such as, shredded lettuce, dices tomatoes, sliced radishes, sliced green onions, sliced ripe olives and fresh cilantro; an assortment of shredded and crumbled cheeses; sour cream and guacamole; and, of course a range of salsas to satisfy all tastes, from mild to fiery.

That Banana Pudding is definitely a winner. I have made it several times and it's always been a hit! Or how about a fruit pizza? Very fresh and light for a summer party. Fruit Pizza Crust: 1-1/2c flour 1/4c sugar 1/4c butter 1/4c cooking oil 3T cold water Mix and press into 11 inch circle on pizza pan. Bake 12-14 minutes at 375F Sauce: 6oz cream cheese 1/4c sugar 1/2tsp vanilla Beat until smooth and spread on crust Strawberries, Kiwi, Grapes, Peaches, Pineapple, Blueberries, Raspberries, etc. Arrange your choice of fruits on top of sauce. Glaze: 1T cornstarch 1T water 1/4c fruit juice (any) 3T powdered sugar Whisk all ingredients together in small saucepan, bring to boil stirring constantly. Spread over fruit, chill well. Cut in wedges or squares to serve. Or maybe this.... [](http://www.picturetrail.com/gallery/view?p=10&imgid=240125903) Raspberry\-Lemon Shortbread Tart From Every Day with Rachael Ray 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all\-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. 1\. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9\-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. 2\. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. 3\. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitÂor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly. Here's another I have been meaning to try... Lemon Berry Tart Cookie Crust (below) 1/2 c lemon curd 1 8oz pkg cream cheese, softened 2 c berries and/or sliced fruits Prepare and bake cookie crust. Beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over cooled crust. Refrigerate at least one hour until slightly firm. Arrange fruit/berries over the lemon mixture, cut into wedges and serve. Cookie Crust 1-1/2 c AP flour 1/4 c packed brown sugar 2/3 c butter, softened 1 egg Heat oven to 400F. Mix all ingredients until dough forms. Press firmly and evenly in bottom and up sides of ungreased 11 inch tart pan. Bake 10-12 minutes or until golden. Cool. 8 servings. Linda

I've attached the recipe that I've used for a long time, adapted from Gourmet Magazine.....it also has heavy cream and lots of rosemary. I can tell you that it.is.freaking.delicious. I served stuffed mushroom caps, marinated garden veggies, puff pastry cheese bites as appetizers. Sides included steamed haricot verts in a herb butter, spring greens salad with lemony vinaigrette (served as a side, not a course), marinated garden veggies. Dessert was homemade lemon ice cream, chocolate dipped shortbread cookies, fresh fruit and berries. This was a meatless dinner, but I've also served the lasagna as a side with herbed baked chicken or a nice ham. Look at this recipe option.

Mom used to make Hen au Vin when we were kids. Older layers that it came time for culling, there were a few every year for a while to stock up the freezer till next round. Best chicken in wine sauce, even if it wasn't the rooster. Most commercial retired layers get composted or made into pet food now and I think it's a shame. Older chickens can be very good eating. White or brown rice was usual, sometimes bread stuffing or mashed potatoes. Mushrooms, green beans, carrots, sweet potatoes or winter squash, asparagus, broccoli, caulifower... or on a special treat, a head of both broccoli and cauliflower served up with a cheese sauce and a creamy dilly sauce in boats on the table. Depended on the time of year what sides might get served up. There were almost always salads of various greens, and a bit of a bread basket to sop up what might be left on the plate. Wasn't unusual for mom to take the leftovers (sans sauce boats) and make it all into a soup, pot pie, or stir fry or two. Depended on the leftovers.