Super Bowl Party Menu and Recipes

Preparation Notes: Everything on this menu can be prepared up to three days before the party. The cheese dip and salsa can be prepared ahead and refrigerated for several days. Reheat the cheese dip and bring the salsa to room temperature before serving. The vegetable crudités can be prepared the day before and stored in plastic bags in the refrigerator. Choose one light and one creamy salad dressing. Homemade can be made two days ahead, then recombined before serving. Homemade tortilla chips can be made the day before and kept in an airtight container. The cakes can be made the day before. Cover when cooled and refrigerate the Yum-Yum cake. Either chili, as well as the taco filling, is excellent made one or two days in advance and reheated before serving. The garnishes for the tacos and chili can be prepared in the morning and refrigerated. Make the rice when needed or ahead of time and reheat in the microwave.

Serving Suggestions: Set out the dips, chips, crudités, nuts and olives before the guests arrive. The tacos, chili and rice can be presented later, perhaps during half time. Keep them warm in a slow cooker, chafing dish, warm oven or on the stovetop over very low heat. If you are serving a large crowd, soft corn tortillas are easier to heat and keep warm than taco shells. Place them aside of the meat and garnishes so that people can assemble their own tacos as needed. Place the undressed salad greens in a large bowl and the dressings, as well as oil and vinegar cruets, on the side. Present the cakes on a separate countertop or table. Don't forget to plan for beverages, such as beer, wine, non-alcoholic drinks and coffee.