If you happen to thrive on football games, thoughts must be simmering about Sunday’s Super Bowl with an array of great recipes to prepare for just a few, or a houseful of company. Television sets will treat us as best friends by bringing every play indoors where food is served in the comfort of wherever we choose to be despite the weather outside.

My father’s passion for the sport began at an early age when neighborhood games were played at Brittingham Park in the old Greenbush where he grew up, then Central High in the 1920s and college when he excelled as a halfback who tucked the ball under his arm and ran, as he used to say while reminiscing about the past. Many years later, when television sets became available, he’d sit in his favorite chair in the front room of our house, listen to a football game broadcast from a small radio propped on an end table to his right while watching and listening to another game on a small television set about six feet in front of him.

With football in mind, the search begins for Super Bowl recipes to consider preparing at your own place. Here are some recipes from an outstanding Southern Living cookbook featuring college SEC (Southeastern Conference) tailgating recipes like this one described as “tantalizing tomato deliciousness.”

Fresh salsa and chips

¼ medium-size sweet onion, coarsely chopped

1 small garlic clove, quartered

1 jalapeno pepper, seeded and quartered

¼ cup loosely packed fresh cilantro leaves

2 pounds tomatoes

1 lime, halved

1 ¼ teaspoon salt

Tortilla chips

Pulse first 4 ingredients in a food processor until finely chopped. Cut each tomato into 4 pieces. Cut core away from each piece; discard core. Add tomatoes to food processor in batches, and pulse each batch until well blended. Transfer to a large bowl. Squeeze juice from lime over salsa and stir in salt. Serve with chips.

Makes about 4 cups

Years ago, it seemed that many local restaurants had pimiento cheese available for crackers and sandwiches similar to what retired Brigadier Gen. Ralph Jensen of the Wisconsin Air National Guard remembers. He has been waiting for years for a similar recipe.

Southern-style pimiento cheese

4 cups (16-ounces) shredded sharp Cheddar cheese

4-ounce jar diced pimientos, drained

3-ounce package cream cheese, softened

¾ cup mayonnaise

1 teaspoon paprika

¼ teaspoon salt

Stir all ingredients in a large bowl until blended.

Makes 3 ½ cups

The recent recipe for Boston baked beans featured here inspired longtime reader Dorothy Kruse to send in her own bean recipe that’s described as great for a football party or any other gathering.

Calico beans

1 pound can of kidney beans

1 pound can lima or butter beans

28-31 ounce can pork and beans

1/4 pound bacon, diced

1 pound hamburger

1 large onion, chopped

1/2 cup maple syrup (optional, molasses can be substituted)

1/2 cup ketchup

1/4 cup smoke flavored barbecue sauce

2 tablespoons vinegar

Dash of Tabasco sauce

Brown bacon, brown hamburger and saute onion until tender. Combine all ingredients and bake uncovered for 350 degrees for 1 hour. (Molasses can be used in place of maple syrup.)

If you like to grill out any time of the year, you might enjoy this recipe that comes with a delicious barbecue sauce.

Spicy honey-lime grilled drumsticks

8 chicken drumsticks

1 teaspoon salt

½ teaspoon pepper

Vegetable cooking spray

Spicy honey-lime barbecue sauce (see recipe below)

Sprinkle chicken with salt and pepper; let stand, covered, 30 minutes. Coat cold cooking grate of grill with cooking spray and place chicken on grill. Preheat grill to 350 to 400 degrees (medium-high) heat. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250 to 300 degrees (low) heat; grill chicken, covered with grill lid, 20-30 minutes. Meanwhile, prepare spicy honey-lime barbecue sauce. Reserve 1 cup sauce. Brush chicken with remaining barbecue sauce. Cover with grill lid and grill 10 more minutes or until done. Serve chicken with reserved barbecue sauce.

Spicy honey-lime barbecue sauce

¼ cup butter

1 medium onion, diced, about 1 cup

12-ounce bottle chili sauce

¼ cup honey

2 tablespoons fresh lime juice (See: Note)

¼ teaspoon pepper

1/3 cup water

Melt butter in a small saucepan over medium heat; add onion and saute 4 to 5 minutes or until tender. Stir in chili sauce, next 3 ingredients and 1/3 cup water; bring to a boil. Reduce heat to low and simmer 5 minutes. Store in refrigerator up to 1 week.

Note: I used fresh lemons hand-picked by my neighbor, Paul R., while recently visiting California.

Makes 2 cups

A winner for more than one reason.

Slow-cooker barbecue pork

3-4 pound boneless pork shoulder roast (Boston butt) trimmed

18-ounce bottle of barbecue sauce

12-ounce can of cola soft drink

Place roast in a lightly greased 6-quart slow cooker; pour barbecue sauce and cola over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. Transfer pork to a cutting board; shred, removing any large pieces of fat. Skim fat from sauce and stir in pork. For sandwiches, serve on buns with additional sauce and top with creamy slaw.

Creamy slaw

1 cup mayonnaise

¼ cup sugar

2 tablespoons cider vinegar

1 teaspoon refrigerated horseradish

1/8 teaspoon salt

1/8 teaspoon coarsely ground pepper

16-ounce package shredded coleslaw mix

Stir together mayonnaise, sugar, and next 4 ingredients. Stir in coleslaw mix, stirring until blended. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 5 days.

Makes 4 cups

What is a Super Bowl party without serving something sweet?

Tequila-lime-coconut macaroon bars

2 cups all-purpose, divided

2 cups sugar, divided

½ cup cold butter, cut into pieces

4 large eggs

1 ½ cups sweetened flaked coconut

3 tablespoons tequila

1 teaspoon lime zest

1/3 cup fresh lime juice

½ teaspoon baking powder

¼ teaspoon salt

Garnishes: powdered sugar, lime rind curls

Preheat oven to 350 degrees. Line bottom and sides of a 9x13-inch pan with heavy duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil. Stir together 1 ¾ cups flour and ½ cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 20-23 minutes. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 ½ cups sugar. Stir together baking powder, salt and remaining ¼ cup flour; whisk into egg mixture. Pour over hot crust. Bake at 350 degrees for 25 minutes or until filling is set. Cool on a wire rack 1 hour. Life from pan using foil sides as handles. Garnish as desired. Remove foil, and cut into bars.

Contact the Cooks’ Exchange in care of the Wisconsin State Journal, P.O. Box 8058, Madison, WI, 53708 or by email at greenbush4@aol.com.