So, the Super Bowl is this weekend, and whether you are a fan of the Falcons, the Patriots, football in general, Lady Gaga, commercials, or none of the above, it is an EXCELLENT day for snacks. I’d like to share with you an old family favorite that is one of the easiest and tastiest things around.
These little delicacies, known as 1-2-3 Hors D’Oeuvres, were a New Year’s Eve staple in my family. Growing up, I’d spend every New Year’s at my Grandma’s house as a guest at one of the most glamorous parties around. My sisters, Cabbage Patch Kids and I would all have new outfits to wear for the occasion. We’d sample food from an elegant, well-stocked buffet all night, and be treated to any kind of pop we wanted to drink, often encouraged by adults to mix them together in a multi-color concoction called a “suicide.” We’d wear sparkly headbands or hats, choose our noisemakers from an overflowing box, stay up dancing until well beyond midnight and eventually pass out in our sleeping bags among piles of colorful confetti on Grandma’s living room floor. It was the height of sophistication for elementary school kids.
Of course, as an adult and in the clear light of day, I know that what we were actually doing was eating a bunch of sausage, sour cream and Cool Whip-filled appetizers piled on the kitchen table, drinking off-brand soda, bobbing around with our Cabbage Patch kids in a sea of mildly-to-moderately (perhaps sometimes “heavily”?) intoxicated adults crammed into my Grandma’s wood-paneled basement, all of us throwing around piles of round paper scraps emptied from someone’s office hole punch, the mess of which probably caused my grandma a minor cardiac event every January 1 and may have sent one or two vacuum cleaners to early graves.
However, when I recently made a batch of these hors d’oeuvres, I was instantly transported the enchanted New Year’s Eve parties of my youth. I think these would make an excellent addition to anyone’s Super Bowl spread – whether or not you are aching to add some 1980s Basement Party Magic to the occasion.
1-2-3 Hors D’Oeuvres
(originally published in the George Worthington Co. cookbook)
This recipe is pretty flexible. I’m including the original below, along with some footnotes that you can use as variations. These are best enjoyed shortly after they are made and I can’t really tell you if they’d freeze or keep well, because I’m not sure we’ve ever had leftovers!
- 1 lb. Bob Evans sausage
- 2 c. grated cheddar cheese
- 3 c. Bisquick
Combine ingredients in a large bowl with your hands. Roll into little balls, about 3/4-inch in diameter, adding water if the mixture is too dry. Place on baking sheet and bake at 350 degrees for 15-20 minutes. Serve hot. Makes approximately 80 balls.
- I have made this with chicken sausage and vegetarian sausage in place of the Bob Evans pork sausage, and while both versions are tasty, I’d recommend you add some form of fat (a few tablespoons of olive oil, butter, etc.) to the mixture to get the texture right. The perfect 1-2-3 Hors D’Oeuvres have a crispy exterior with a soft filling.
- If you, like me, don’t have a box of Bisquick at the ready, there is an easy substitution that I found online. For every 1 cup of Bisquick (so for this recipe, multiply by 3), use a pastry cutter to combine:
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- Careful if you substitute both the sausage and the Bisquick! The reduced amount of fat could give you dry, less-than-perfect treats that really only taste good the first 10 minutes they are out of the oven (trust me, I speak from experience!). I recommend subbing only one ingredient at a time.