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Super Bowl means super food

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By Greg Summers

If you have a little trouble finding a roll of antacid Monday, that’s to be expected.

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That’s because there is a 20 percent increase in the amount of antacid sold on the Monday after Super Bowl Sunday. According to the USDA, Super Bowl Sunday ranks second in food consumption to Thanksgiving.

You can trace the spike in antacid sales to the 1.25 billion chicken wings, more than 100 tons of potato chips and 8 million pounds of guacamole that will be eaten when the New York Giants and New England Patriots play Super Bowl XLVI.

Those numbers aren’t exaggerated, said Ann Boss of The Meat Center. In an average week, Boss said Lancaster shoppers buy 150 cases (four 4.5-pound bags per case) of hot wings. During last year’s Super Bowl week, Boss said the business sold 220 cases of hot wings, plus on-hand stock.

“We ended up selling more than 1,000 bags,” Boss said. “It’s a real heavy week for us. That doesn’t count grilling out. It’s the busiest winter week for that, too.”

Boss said consumers should expect to pay more for chicken wings this year than last and the supply will be a little more limited.

“You can’t blame us,” she said. “So many restaurants have added chicken wings to their menus that it’s driven up the cost and cut down the amount that’s available.”       

It just isn’t wings topping Super Bowl menus. Americans will eat more than 2 million pizzas while watching Sunday’s game.

According to Domino’s, the pizza chain sees an 80 percent increase in its average Sunday sales on Super Bowl game day. The top five days for pizza sales are: (1) Super Bowl Sunday; (2) New Year’s Eve; (3) Halloween; (4) the night before Thanksgiving; and (5) New Year’s Day. Nationwide, its delivery drivers will log more than 4 million miles Sunday.

“That’s exactly right,” said Russ Heddy of Domino’s in Lancaster. “We get more party orders and people start calling in two or three days ahead of time to place them.”

The local Domino’s started gearing up for its Super Bowl Sunday in mid-January by ordering additional supplies. Heddy said the Lancaster location has 16 employees and all of them will be working.

“It’s not unusual for a customer to ask a delivery driver to ask to come in for a few minutes, fix a plate and check out the game. We appreciate the gesture, but just don't have the time to spare,” Heddy said. “It's wide open for us. We try to keep a family atmosphere here on Super Bowl Sunday by having a table of snacks and chips and dips for everyone to enjoy. We also set up a TV in the front to keep up with what’s happening. I know that’s something our customers really like.”    

When it comes to picking a winner, Heddy doesn’t have a favorite. He just wants a close game like 2009 when Pittsburgh’s Santanio Holmes caught a touchdown pass with 35 seconds left for a Steelers’ 27-23 comeback win over the Arizona Cardinals.

“When it gets tight, we really get busy,” Heddy said. "We stayed busy all the way through the third quarter of that one. If it happens again, we may just set a new one-day sales record.” 

Did you know?

Androvett Legal Media and Marketing, a public relations firm, is predicting 1.5 million cases of “Super Bowl Flu” on Monday when hard-partying fans call in sick.   

Today’s recipes

Seven Layer Fiesta Ranch Dip

Ingredients

1 (16-ounce can) fat-free refried beans

1/2 cup guacamole

1 package Hidden Valley Fiesta Ranch Dips Mix

1 cup fat-free sour cream or plain nonfat yogurt

1 cup shredded reduced-fat cheddar cheese

6 green onions, chopped

1 medium tomato, chopped

1/4 cup sliced black olives (optional)

Directions

– Spread refried beans in shallow serving dish.

– Mix sour cream/yogurt with dip mix in a small bowl until well blended. Spread over refried beans. Spread the remaining ingredients in the above order over the sour cream layer. Chill for one hour and serve with tortilla chips.

– Recipe from Hidden Valley

 

Spicy Touchdown Tenders

Ingredients

1 pound chicken tenders

3/4 cup Buffalo chicken wing sauce

2 cups Cheez-It Hot & Spicy crackers, crushed

Directions

– Place chicken tenders in a large plastic Ziploc type bag. Pour in chicken wing sauce. Refrigerate for at least 30 minutes.

– Spray large baking sheet with cooking spray. Set aside. Preheat oven to 375 degrees.

– Place crushed crackers on a large plate. Remove each chicken tender from marinade and roll in crackers to coat. Place on prepared cookie sheet. Repeat with remaining tenders. Discard marinade.

– Place chicken in oven and bake 15 to 20 minutes or until an inserted  thermometer reaches 165 degrees. Serve warm. Makes five servings. 

– Recipe from Kelloggs