The Dolphins were the first expansion team of the AFL. Owner Joe Robbie and actor Danny Thomas purchased the franchise for $7.5 million. After Robbie was awarded the franchise, he wanted to place it in Philadelphia even though the NFL already had the Eagles. The AFL’s commissioner, Joe Foss, talked Robbie into going to South Florida’s tropical climate which was also without direct competition.
A “name-the-team” contest was held with a total of 19,843 entries. A committee comprised of local media selected Mustangs, Moons, Sharks, Dolphins, Suns, Mariners, Missiles and Marauders as the nickname finalists. "Dolphins" was selected and submitted by 622 entrants, with the winner Mrs. Robert Swanson.
In the first game, the Dolphins’ Joe Auer ran back the kickoff for a touchdown. The team would lose, however, 23-14 to the Raiders.
The turnaround for the club occurred with the hiring of head coach Don Shula in 1970. In 1972, the Dolphins garnished history as the team went a sterling 17-0-0. Although four other teams in the history of pro football have gone unbeaten during their season, this club is the only NFL team to go unbeaten and untied. Interesting enough, even though the team was 15-0-0. they played the AFC Championship Game on the road in Pittsburgh.
In 1983, five QBs were taken in the first round of the NFL draft. As the Dolphins were about to draft at No. 27—the second to last slot—the franchise selected what would become one of pro football's most prominent QBs: Dan Marino.
The franchise has captured two NFL championships, both Super Bowls.
Original Owner: Joe Robbie & Danny Thomas
Original Colors: Teal, orange & white
First Stadium: Orange Bowl, seating 74,476
Retired Jerseys: No. 39 Larry Csonka, No. 12 Bob Griese, No. 13 Dan Marino
"This skillet lasagna scores a perfect 10; it is simple, filling and absolutely delicious! You probably already have all the ingredients in your pantry to have this Italian feast on the table in less than 30 minutes."
- 8 ounces bowtie pasta
- 1/2 pound sausage
- 1/2 pound lean ground beef
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 (24-ounce) jar spaghetti sauce
- 1 cup shredded mozzarella cheese
- 2/3 cup ricotta cheese
Cook noodles according to package directions. Drain. Set aside.
In a large skillet, brown sausage and ground beef. Drain fat and return meat to skillet. Add minced garlic and cook until fragrant, about 30 seconds. Add spaghetti sauce, basil. mozzarella cheese and ricotta to the meat. Stir to combine. Add noodles and stir to coat thoroughly. Simmer about 10 minutes, stirring occasionally. Top with additional cheese if desired.