Easy appetizers for Sunday’s Grey Cup game

Columnist Ken Wilson offers up some suggestions for Grey Cup game appetizers.

The Grey Cup this weekend is the most viewed sports event in Canad, and with the exception of New Years Eve, there are probably more parties associated with this Canadian football classic in our country, other than any other event.

People who don’t watch football all year will suddenly be interested in this unique brand of football with three downs and no fair catch.

This is not just a guy’s thing either — look at the fans in the stands.

There will be a lot of women and children taking in the spectacle in Vancouver this year.

I have lived and died during Grey Cup games, especially those that have involved the Saskatchewan Roughriders and it’s so sad they are not competing for the coupe de grey, but it goes to say I am going to be rooting for the west.

I’m also going to be making up some appetizers for company.

Appetizers are easy and fun and best to have something to eat for hungry football fans that are maybe having a brewski as well.

Easy Grey Cup Appetizers

Roll a half strip of bacon around large stuffed olives and broil for five minutes and serve.

Take balls of softened cream cheese and roll in mixed olives, and parsley.

Take prawns and wrap with a slice of bacon and broil until bacon is crisp.

A seafood sauce goes well with this for dipping.

Cut crust from sliced brown bread.

Mix mayonnaise, minced onions and a half tsp of lemon juice.

Spread on bread, and then roll up around cooked asparagus spears.

Chill and then slice in rounds before serving.

• 1 pound button mushrooms

• 1 tablespoon butter

• 1 garlic clove — crushed

• 1 teaspoon dill weed

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon lemon juice

• 1 tablespoon sherry

• 1 cup sour cream

Clean mushrooms then add to melted butter and garlic in a frying pan.

Add dill weed, salt pepper, lemon juice and sherry.

Cook for about fifteen minutes.

Pour a small amount of mushroom liquid from the pan into the sour cream and blend.

Pour sour cream over mushrooms and mix well until coated.

Refrigerate mushrooms overnight and when ready to serve heat them until warm and serve with a decorated toothpick through each one.

I added a little sprinkle of paprika for a bit of colour and extra zip.

The Grey Cup is a great Canadian Celebration

Enjoy the game, have some appetizers and drive safe.

Bye for now and GOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.


Williams Lake Tribune

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