It’s no wonder the chickens seem nervous.
Chicken wings will have their day on Super Bowl Sunday. They are selling well at area markets. And they are ready at restaurants for customers who want delivery.
Lots of wings and small cocktail wieners have been moving out of Hugo’s on South Washington Street. Long-time meat department manager Ryan Holland says customers have been picking up frozen wings as well as small cocktail wieners. And frozen shrimp.
Hamburger for making chili and brats also is going out.
While the eating scene on Sunday will be around home television sets on Sunday, restaurants are ready. And delivery services are standing by.
Pizza will be waiting at the Italian Moon on South Washington Street, according to Brent Moens.
While the restaurant is closed inside Monday and Tuesday, it is open for full-time business Wednesday through Sunday. The crew at “the Moon” will be waiting with pizza, submarine sandwiches – and lots of chicken wings.
At the Blue Moose, traditional chicken wings made in house will be waiting on Super Bowl Sunday – along with the full and varied menu.
Chicken strips and fries, onion rings and patty melt burgers. They are on the Sunday morning 9 a.m. to 1 p.m. layout at nearby Forest River Café. Kim Sass, who operates the café, says some customers call in orders. Then they come and pick them up.
At the Irishman’s Shanty, a small café in nearby Crookston, chili – always a specialty – will be waiting on Super Bowl Sunday. Paul Gregg, whose family has operated the Shanty since 1979, says it is a tradition along with wings and bar snacks.
When all is said and done, coronavirus probably will keep all Sunday Super Bowl gatherings to a minimum.
However, there is a need for something sweet to finish off the football game – no matter whose team wins! So the Eatbeat recommends baking the following plain and simple oatmeal cookies.
Cream together ¾ cup brown sugar, ¾ cup white sugar, ½ cup margarine, ½ cup butter, 2 eggs, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon soda, 2¼ cup flour, 1¼ cup regular oatmeal, ½ cup sour milk or orange juice, 1 tablespoon cream, ½ cup raisins (whole or ground), ½ cup nuts
Cream first five ingredients. Mix spices and soda with flour and oatmeal and add alternately with the milk and cream to batter. Stir in raisins and nuts. Drop on cookie sheet with a teaspoon. Bake at 350 degrees on cookie sheet for 10 minutes.
This recipe appears in an anniversary cookbook 1908 to 1983 printed by Trinity Lutheran Church of Bismarck.
Reach Marilyn Hagerty at firstname.lastname@example.org.