When the NFL meets cookbook

Plus a Cheerleader cheese cake

I have only been dealing in vintage cookbooks for a couple of years but I already know something with absolute certainty — there is a cookbook for everything. Everything. Garden waste, pet canapés, Beanie Babies, single gals, Star Trek… you name it, there’s a cookbook.

Which is why I wasn’t surprised to stumble upon The Complete NFL Cookbook

Published in 1981, this cookbook offers over 180 recipes to make while you watch the “football” (Listen, I’m British, calling it football is actually a sin).

The book’s introduction asks us to consider Philadelphia Eagles quarterback Ron Jaworski who, on his Eagles acquisition from the Los Angeles Rams, threw a party for the press and served stuffed cabbage. Though a tenuous link to food, I appreciate it must’ve been considered quite unique to serve Polish food to the American football press in the 70s.

But what really sets this cookbook apart — aside from the subject matter — are the illustrations, gorgeously drawn by Roseanne Litzinger

The chapters are wide ranging, from Tailgate Parties (“From Parking Lot Picnics to Outdoor Banquets”) to Barbecues (“When Armchair Quarterbacks Become Backyard Gourmets”) to making a Manwhich®¹

Surprisingly, the recipes are great. Everything is rich in butter, carbohydrates and cheese, the ingredients practically oozing off the page.

It was difficult picking a recipe to include but I decided the Cheerleader Cheese Cake would be best, mainly because of the name, but also because it didn’t include any broiling, and hard-to-find ingredients (sort of).

Enjoy! And please let me know if you make it <3

Cheerleader Cheese Cake

2 cups vanilla wafer crumbs*

1/2 cup butter, melted

1/3 cup and 1/2 cup sugar

8 ounces cream cheese

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon vanilla

1/2 whipping cream, whipped 

1. Combine vanilla wafter crumbs, butter and 1/3 cup sugar. Pour into an eight-inch pie plate (for UK readers, a tart tin with fluted edge). Press mixture down with back of spoon to form a crust on bottom and sides of pie plate. Bake at 350 degrees (180c) for 15 minutes or until set and lightly browned. Cool.

2. Beat cream cheese until fluffy. Add 1/2 sugar gradually. Blend in sour cream, lemon juice, vanilla, and whipped whipping cream. 

3. Pour into baked crust. Chill at least two hours in fridge before serving.

Makes six servings. 

*UK readers - Nilla wafers are said to be an equivalent. Or (according to Reddit), ladyfingers  

1. exactly what you think it is