10:27 AM EST on Wednesday, February 2, 2005

BY GAIL CIAMPA
Journal Food Editor

Crowd pleasers, pretty plates, delectable wings, and dips for all are among the Super Bowl recipes shared by readers. Some of them come with stories and a bit of history. But all 15 will help us celebrate good football with good food, what we hope will be a winning combination for our New England Patriots.

***

"These are definitely a crowd pleaser, especially when they are served immediately from the pan," said Linda DePalma, a library associate specialist at Brown University. Friends who hail from the Philippines shared the recipe with her and it's been a favorite since.

CHINESE EGG ROLLS

2 packages wonton wrappers

1 pound ground pork or hamburg (optional)

2 onions, diced

5 garlic cloves, diced

2 carrots, shredded

2 stalks celery, diced

Half a head of Chinese cabbage (use remaining half for garnish)

1 package Chinese bean sprouts (use fresh if you prefer, chopped)

1 stalk fresh ginger, grated

Half a bottle of soy sauce

Flour, for dusting

Cooking oil

Dipping sauce, optional

With a wok or skillet, saute until tender -- in your choice of cooking oil -- the pork or hamburg, onions, garlic, carrots, celery, Chinese cabbage, sprouts and grated ginger. Add the soy sauce to taste. Set aside, until cooled.

Cut each wonton wrapper in a triangle, so you get 2 pieces out of each wrapper. Put about a tablespoon of mixture in each wrapper. Fold sides and roll, using water so the wrappers will stick together. Dust with a little flour, so they don't stick together.

Fry, until golden brown, turning each side, in an electric fryer or a pan suitable for frying. They are best served warm.

Chef's notes: wonton wrappers are sold in most markets in the produce section.

If you prefer a vegetarian egg roll, leave out the ground pork or hamburg.

***

Susan Titus of Providence shared a longtime recipe that has traveled with her through three states: Pennsylvania, Massachusetts and her native Rhode Island.

"It's my traditional Super Bowl favorite, only baked once a year," she said.

"I'm not a football fan," she said. "I go for the eats."

With chocolate chips that will sink to the bottom and keep their shape during baking, "it comes out like a mousse cake," said Titus.

SUPER SUPERBOWL CAKE

1 box of Devil's Food chocolate cake mix

Eggs, oil and water (as called for by mix)

1 medium bag Nestle's Tollhouse chocolate chips

1 package instant chocolate pudding

Milk (as called for to make chocolate pudding)

1 Cool Whip container, defrosted in fridge

Follow directions on cake box to bake in a 13-inch by 8-inch pan. After pouring batter in prepared pan, pour in package of chocolate chips. Bake as directed. Cool. Make instant chocolate pudding according to package. Mix together with defrosted Cool Whip. Frost cake.

***

Bob Conte of Wakefield has been making this jambalaya since the 2001 Super Bowl win over the St. Louis Rams, "when cheers of Jambalaya could be heard throughout Patriot Nation. The game was played in New Orleans, of course.

"Each season since, we have made this recipe when the game is on the line and we need to stay warm. It's a great dish for a group and is sure to be a hit whether you are in a freezing cold parking lot or in the comfort of your living room," he wrote.

CHICKEN AND SHRIMP JAMBALAYA

1 pound medium shrimp

2 boneless chicken breast halves

1 cup chopped onion

1/2 cup chopped celery

3 medium garlic cloves minced

2 teaspoons salt

1 tablespoon olive oil

8 ounces smoked andouille sausage in 1/4 inch slices (can substitute kielbasa)

1/2 cup chopped green bell pepper

1/4 cup green onion

1 (14 1/2 ounce) can diced tomatoes in juice

1 tablespoon Worcestershire sauce

1/4 teaspoon thyme

1/4 teaspoon cayenne pepper ( 1/2 teaspoon if you are outdoors)

1/2 teaspoon Frank's red pepper sauce

2 cups long grain rice

In a large saucepan of boiling salted water, boil the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel and devein the shrimp, reserving the shrimp and their shells separately. In a large saucepan, combine the chicken breasts, the reserved shrimp shells, 4 cups of water, half of the chopped onion, half the chopped celery, 1/3 of the garlic and 1 teaspoon salt.

Bring to a simmer over medium high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear when pierced with a fork, about 15-20 minutes. Remove the chicken breasts from the cooking liquid.

In a strainer set over a large bowl, drain and reserve the cooking liquid, discarding the shells and vegetables. If necessary, add enough water to cooking liquid to make 4 cups. Chop the chicken coarsely and set aside with the shrimp.

Heat the oil in a 5-quart Dutch oven or heavy kettle. Add the sausage, green bell pepper, green onion, remaining 1/2 cup onion, remaining 1/4 cup celery, and remaining garlic and cook over medium heat, stirring often, about 5 minutes until lightly browned. Stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes, the Worcestershire sauce, thyme, cayenne pepper and hot sauce. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice, simmer over medium-low heat, tightly covered, until the rice has absorbed, about 25 minutes.

Remove the kettle from the heat, stir in the reserved shrimp and chicken, cover and heat thoroughly. Serve.

***

Florence Archambault of Newport, who served as food editor for the former Rhode Island Senior Times, will make her Super Nachos dinner for herself and husband, Tom. But as an hors d'ouevre, it could serve up to six. It only takes 20 minutes to make.

She does most of it in the microwave. You can add more or less peppers, olives, and other ingredients to your taste.

"This is easy to assemble but looks wonderful when finished," she said.

SUPER NACHOS DINNER

1/2 pound each lean ground beef and chorizo sausage (or use 1 pound beef and omit sausage)

1 large onion, chopped

Salt and pepper

Hot pepper sauce (optional)

1-pound can refried beans

1 tablespoon canned diced green chili peppers

1 cup shredded Mexican mixed cheese like Jalapeno

Prepared taco sauce, to taste

1 can frozen avocado mix (see note)

Sour cream

Chopped green onions, white and green parts, to taste

Pitted ripe olives, to taste

Green or red chili peppers, to taste

8 cups fried tortilla pieces or corn-flavored chips

Crumble beef into a 1 1/2 quart casserole. Remove casings from sausage, cut into small pieces, and add to beef. Cover with a lid or wax paper. Microwave on high for 2 minutes. Drain off fat. Add large chopped onion and stir, bringing cooked meat to inside of casserole.

Microwave, covered, on high for 3 minutes. Drain off fat and sprinkle to taste with salt, pepper, and hot pepper seasoning.

Spread out beans on a rimmed 10-inch plate. Top with meat mixture. Sprinkle with diced chili pepper and cheese. Microwave, uncovered, on medium for 4 to 5 minutes or until heated through.

Drizzle with taco sauce. Top with avocado mix, defrosted, sour cream, green onions, olives, and chili peppers. Tuck some tortilla chips around the edges of the bean mixture to make a petaled flower effect. Place remaining tortilla chips in a basket to pass at the table. Serve immediately.

Scoop up with tortilla chips; keep platter hot on an electric warming tray, if desired.

Makes 4 to 6 servings.

Chef's note: Instead of avocado mix, you can take a medium-sized avocado, peel and mash it and mix with one teaspoon of lemon juice.

***

Pearl Nathan, of Providence, the mother of cookbook author and food writer Joan Nathan, and a TV cook like her daughter, shared a recipe for franks and sauerkraut. She said this old recipe of hers goes great with beer.

FRANKS AND SAUERKRAUT

1 large can sauerkraut

1 can plum tomatoes

1/2 cup brown sugar to taste

1 pound frankfurters cut in 1 inch pieces

Mix sauerkraut tomatoes and brown sugar in a sauce pan. Simmer 45 minutes, then add franks for about 15 minutes. Great with beer. Serves 4-6

***

Antonio DePetrillo of Johnston, who runs his own Web site with gourmet pizza recipes, www.pizzarecipes.com, shared two of his favorite tailgate dishes.

ANTONIO'S TAILGATE BEER STEW

2 1/2 pounds lean stew meat cut into 1-inch cubes

1 medium onion, chopped

1 tablespoon minced or chopped garlic

4 medium carrots, diced or sliced 1/2-inch thick

3 ribs of celery, chopped

3/4 teaspoons white pepper

1/2 teaspoon cayenne pepper powder

1 teaspoon dry crushed oregano

1 can (6-ounces) tomato paste

2 cups (16 ounces) beer, a Spanish variety preferred

1 teaspoon salt

3 tablespoons melted butter

1/3 cup all purpose flour

2 packages (6.8-ounces each) Rice-a-Roni, beef flavored

Place all ingredients except the salt, butter, flour and rice in the crock pot. Cover and cook on low approximately 6 to 7 hours. One hour before end of cycle place on high and bring to a boil. Add the flour to melted butter and combine and add to pot. Season with the salt about 10 minutes before finishing.

Prepare Rice-a-Roni according to package. Pour hot stew over the prepared rice.

ANTONIO'S BAR-B-QUE PORK PIZZA

1 pound pizza dough

1 1/2 cups McCormick's Grill Mates Hickory B-B-Q grilling sauce

1 1/2 pounds boneless pork shoulder with most fat removed

1 1/2 cups shredded sharp orange cheddar cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

Prepare the pork one day in advance or the same day. Slice the pork into flat strips about 1-inch thick. Brush the pork pieces with the B-B-Q sauce and lay onto 2 pieces of aluminum foil and fold over and seal. Preheat the oven to 200 degrees and bake the pork on the top shelf for about 3 to 3 1/2 hours. Save the balance of the B-B-Q sauce.

Spread the dough over a 12-inch or 13-inch pan and let rise for 30 minutes. Crumble or chop up the cooled pork and place into a bowl, add the salt and pepper and 1/2 the remaining sauce. Combine and blend these ingredients. Preheat the oven to 425 degrees. Brush the remaining sauce over the pizza and spread the pork mixture over the pizza evenly. Bake the pizza for about 8 minutes and then remove and sprinkle the cheddar cheese over the pizza evenly. Bake until the bottom has turned a golden brown and the cheese has melted. Remove and let cool a minute and then slice and serve.

***

Millie Delfino of Hope, affectionately known as Gluten-Free Millie, offers recipes for broccoli, Mexican and onion dips, hummus and a casserole from the American Celiac Family Support Group of Rhode Island. Ingredients marked GF are gluten-free varieties that shoppers can find at most natural food stores. Or visit Shaw's grocery stores and ask at the information booth for their list of gluten-free products.

SPANISH FRANK CASSEROLE

5 beef franks, cut in 1-inch pieces

1 large onion, sliced

3 stalks celery (leaves also)

3 green peppers

Chili powder to taste

Garlic powder to taste

1 small can GF tomato sauce

1 package Sweet-n-Low sugar

Mix all ingredients together and pour into a casserole dish. Bake at 350 degrees for 1/2 hour.

BROCCOLI DIP

4 scallions, diced

Butter

1 package chopped frozen broccoli

1 can GF cream of mushroom soup

1/4 pound fresh mushrooms, chopped

8 ounces Cheddar cheese

1/4 teaspoon garlic salt

3 dashes Tabasco

1/4 teaspoon pepper

1/2 cup toasted slivered almonds

Thin-sliced GF bread

Trim crusts from bread and cut into squares or triangles. Bake on baking sheet in 250-degree oven for 1 hour. Thaw and dry broccoli. Saute scallions in butter. Mix remaining ingredients. Cook slowly, stirring frequently, until it boils. Transfer to chafing dish and serve hot. Use bread squares for dipping.

GARBANZO BEAN SPREAD (HUMMUS)

1 (15-ounce) can garbanzo beans, rinsed and drained

1/4 cup peanut butter and 1 teaspoon toasted sesame oil (mixed together)

1/4 cup lemon juice

1 tablespoon olive oil

1 clove garlic, quartered

1/2 teaspoon salt

1/4 teaspoon paprika

1/2 cup snipped parsley

1 (2-ounce) jar ( 1/4 cup) diced pimento, drained

In a food processor bowl or blender combine beans, peanut butter and sesame oil, lemon juice, oil, garlic, salt and paprika. Cover and blend until smooth, scrape sides as necessary. Put in bowl, stir in parsley and pimento. Cover and chill 2 to 24 hours. Serve with gluten free crackers or gluten free bread.

MEXICAN DIP

2 (8-ounce) packages cream cheese, softened

2 cans GF chili (with or without beans)

12 ounces shredded Cheddar cheese

2 cans chopped chilies

6 scallions, chopped

Spread cream cheese in 13-by-9-inch baking pan. Spread chili over cream cheese. Add shredded Cheddar, chilies and scallions. Bake at 350 degrees for 20 to 30 minutes. Serve with corn chips.

ONION DIP

1 envelope GF dry onion soup mix

1 pint sour cream

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 tablespoon parsley flakes

Mix well and chill for 1/2 to 1 hour.

Spicy Pulled Pork is nicely served on hard rolls and easy to eat during the game, said Betty Jane Wolf of Bristol, who also sent along a recipe for a Mexican Dip to be served with tortilla chips.

SPICY PULLED PORK

1 can crushed tomatoes (28 ounces)

1 can whole tomatoes in puree (14 1/2 ounces)

1 (3 pound) boneless pork roast

1 can of Chipotle peppers in adobo sauce

1 medium chopped onion

2 dried bay leaves

1 teaspoon dried oregano

In a slow cooker, combine onion, oregano, bay leaves, 2 cans of tomatoes, 1 tablespoon of the adobo sauce and 1 chipotle in the adobo sauce minced. Add pork; toss to coat with sauce. Cover; cook on high setting until meat is pull-apart and tender, about 6 hours. Transfer to platter and shred, return to pot and toss with sauce. Serve on hard rolls.

Makes 24 sandwiches.

MEXICAN DIP

3 (10-ounce) cans of spicy bean dip

3 medium avocados, chopped

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Pint of sour cream

1/2 cup mayonnaise

1 package taco seasoning mix

3 tomatoes, chopped

1 bunch scallions including green part, chopped

1 can black olives, chopped

8 ounces cheddar cheese, shredded

Bags of tortilla chips

On a large platter spread bean dip on bottom. In a bowl, mix together the avocados, lemon juice, salt, pepper, sour cream, mayonnaise and taco seasoning mix. Spread this blend on bean dip. Sprinkle scallions and tomatoes around the edge of platter. Sprinkle the olives over the plate and top with the shredded cheese. Serve with bowls of torilla chips.

***

Dr. Daniel O'Connell, an OB/GYN in Foxboro, sent along his favorite wings recipe.

ORIENTAL STICKY WINGS

6 pounds chicken wings (cut between the joints to split into two pieces for each wing)

MARINADE:

1 cup soy sauce

3 tablespoons Tabasco Sauce

1 clove garlic, minced

1/2 cup cider vinegar

SAUCE:

12-ounce bottle Hoisin sauce

8 ounces ketchup

2 teaspoons Tabasco

1 small node off stalk of ginger, minced

1/2 cup vinegar

Salt and pepper to taste

1/2 cup soy sauce

Juice of 2 limes

GARNISH:

6 green onions, chopped

1/2 cup cilantro

1/2 cup peanuts, chopped

Mix marinade. Cover wings in freezer bag overnight.

Remove wings. Throw out marinade. Set oven at 400 degrees. Meanwhile, combine sauce ingredients and bring to a boil and then lower heat and allow to simmer for 20 minutes.

Coat wings in the sauce. Place on baking sheets and bake for 15 munutes. Turn wings over and coat with more suace and cook for additional 15 minutes, until golden brown.

Reduce remainder of sauce by one-half on the stovetop. Pour over wings. Top with garnish. Serve.

Chef's note: Add more hot sauce or Chipotle pepper to taste.

***

Digital Extra: Projo.com collects Super Bowl party recipes from online readers and food sites all over the Web. For more winning formulas than there are players in the NFL, check out

http://www.projo.com/food/superbowl/