With Super Bowl Sunday coming up, the marketing blitz is pushing everything from chicken wings (with whiskey! on pizza!) to “healthy alternatives to chips.” Sorry, but in my house, the big game is a chance to dive into a bowl of Lay’s or Fritos, or both, and dip them in queso, guacamole or onion dip. And since the Broncos are out of it, we don’t have to come up with any orange-themed dishes.
A search for Patriots quarterback Tom Brady’s favorite foods turned up this quote but no accompanying sauce recipe: “A big pot of spaghetti and sauce, some warm French bread — works all the time. I think I’ve been eating pasta for 26 years,” Brady told American Way magazine a couple of years ago.
Somehow, that search led to a funny video of Patriots head coach Bill Belichick making a sandwich (along the lines of Christopher Walken roasting a chicken). On the sidelines, Belichick looks like he sucks on lemons, but in the early 1990s when he coached the Cleveland Browns, he played along with a local comic offering sandwich-making tips. The video survives on YouTube; just search “Belichick peanut butter.” Not to give anything away, but “the key to it is to spread the peanut butter on both sides of the bread,” he says.
Which brings us to Eli Manning. The New York Giants quarterback shared his mom’s cookie recipe in “Loukoumi’s Celebrity Cookbook,” which raises money for Chefs for Humanity and St. Jude Children’s Research Hospital. “My mom made these cookies for us all the time and they are my favorite. She still makes them every time I make a visit home,” Eli Manning tells author Nick Katsoris. No word on whether she makes them for brother Peyton.
Eli Manning’s Lace Cookies
From “Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes by Over 50 Celebrities,” by Nick Katsoris. Makes about 6 dozen.
Ingredients
2 cups old-fashioned rolled oats
1 tablespoon flour
2 cups white sugar
½ teaspoon salt
2 sticks butter, melted
2 eggs, beaten
1 teaspoon vanilla
Directions
Preheat oven to 325 degrees.
In a large bowl, mix oats, flour, sugar and salt. Pour very hot melted butter over mixture and stir until the sugar has melted. Add eggsand vanilla, blend well.
Cover cookie sheets with ungreased aluminum foil. Drop level half-teaspoons of the mixture onto foil 2 inches apart. Bake 10-12 minutes, watching carefully. Remove from oven and allow to cool. When cookies are completely cooled, foil will peel off. Store in airtight containers.
