Pittsburgh Steelers Game Day Sampler Recipes

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

STEELERS GAME DAY SAUSAGE

Steps:

• In large skillet, saute sliced onions and peppers in olive oil until transparent.
• Add salt, pepper and garlic powder to taste.
• Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
• Add whole basil to the sauce.
• Stir blended tomatoes into skillet of peppers and onions.
• Prepare sausage "ring" by poking holes in sausage with a fork.
• Boil sausage "ring" in a large pot of water for approximately 10 minutes.
• Drain and cut the sausage into 4-inch pieces.
• Brown the sausage pieces lightly in a frying pan, then add to the sauce.
• Cook on medium to low heat for about an hour until the sauce acquires a good taste.
• For a sweeter taste, you may add sugar to the sauce.
• You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.