Four tasty recipes for your (small, safe, family) Superbowl party

1. Preheat the oven to 400.

2. Dice the onion and sauté in the olive oil until it's slightly browned

3. Put the raw, loose sausage in a bowl. Beat two of the eggs and add them to the bowl along with the cooked onions. Mix thoroughly.

4. Cut the puff pastry into six long strips. On a floured surface, roll them out until they're somewhat thinner.

5. Divide the sausage mixture into six portions and spoon it out into a long rows down the middle of each strip of puff pastry

6. Form the sausage mixture into a tidier strip, leaving a margin of dough on each side.

7. With a pastry brush, paint the dough margins on both sides.

8. Fold the pastry up over the sausage on both sides, to form a long roll.

9. Flip the roll over and lay it in a greased pan with the creased side down.

10. Cut each roll into six smaller sections. (You can make them whatever size you like, really.) Leave a little space in between rolls on the pan.

11. Brush each little roll with the rest of the beaten egg. Sprinkle with "everything" seasoning if you like.

12. Bake for 20 minutes until the sausage is cooked and the rolls are golden brown. Serve hot or cold.

1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

4. Serve with blue cheese dip and celery sticks.

1. Slice each potato into as thin slices as possible, and thread the slices onto skewers.

   If you're not going to cook them right away, you can keep them in water to keep the potatoes from turning brown. Try to fan the potatoes out so there is a little space in between but don't forget to leave enough room on the skewer so there's something to hold onto.

2. Start heating the oil in a heavy pot. Prepare a pan lined with paper towels or paper bags.

3. In a shallow dish, mix together the flour, water, and crushed chips. It should be thin and drippy.

4. Dip the potato skewers into the batter and spoon more batter over them, so the slices are thoroughly coated.

5. When the oil is hot enough (you will see bubbles form steadily if you dip a wooden spoon in), dip the skewers into the hot oil. Cook for several minutes until they are crisp.

6. Remove to a pan lined with paper towels and sprinkle with salt.

1. Preheat oven to 350.

Unroll 3 of the tubes of crescent rolls without separating the triangles, and fit the dough to cover an 11 x 25-inch pan.

1. Layer the meat and cheese, making it go all the way to the edges of the pan. This part is subject to any kind of variation you like. 

2. Unroll the remaining 3 tubes of crescent rolls and spread the dough to cover the meat and cheese. It's okay if you have to stretch and piece it together. 

Beat 2-3 eggs and brush it over the top of the dough, and sprinkle with garlic powder, onions, sesame seeds, poppy seeds, etc.

1. Cover pan loosely and bake for 20 minutes. Then uncover and bake for another 15-20 minutes until dough is slightly browned and egg is completely cooked.