More about Pre-game show recipes. I am technology challenged. And I freely admit it. But I certainly try. Therefore here is the latest word on how to get the recipe (and fine ones they are too) which we do on the Pre-game show which is on from to for each and every
2 TBSP white wine vinegar
1 1/2 to 2 tsp hot sauce
1 1/2 tsp salad oil
1 clove garlic, minced
1 can (15 oz.) navy beans
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1 orange bell pepper, chopped fine
1/2 pound yellow tomatoes, coarsely chopped
1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
In a large bowl, mix vinegar, hot sauce, oil, and garlic. Drain and rinse beans and corn. Add beans, corn, onions, cilantro, bell pepper and tomatoes to vinegar mixture; mix gently to coat. Add salt to taste. Serve bean mixture with chips as an appetizer, or add cabbage and mix to make a salad.
First-Down Chicken Wings
4 Lbs chicken wings approximately 24 - 30
1 Cup apple cider
2 TBSP cider vinegar
2 TBSP olive oil
2 TBSP Worcestershire sauce
2 TBSP chili powder
1½ tsp red pepper flakes, optional
½ tsp salt
black pepper to taste
Combine marinade ingredients together and mix very well in a large bowl. In an extra large Ziploc baggy, place chicken wings and add marinade over top. Be sure to coat all chicken wings and marinate in refrigerator for 4 hours or overnight before grilling, broiling or roasting in a 400 deg oven. Under the broiler they will need about 6 minutes on a side. In a hot oven, arranged in a single layer on a rack over a pan with sides, cook about 15 minutes and turn and cook an additional 10 minutes. Pack in a thermal dish or bag to take along to the game or just carry them into the den for a party at home.
Best Football Dip Ever
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced That means Velveeta or Cheezy Does It.
Preheat the oven to 400 deg. Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot with your favorite chips or crackers.
And here is number 4 for the next game:
Cheddar Cheese Sconnettes
Adapted from a Cabot Cheese Recipe
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 cup Cabot Unsalted Butter
8 ounces Cabot Sharp, Extra Sharp or Vintage Cheddar, grated (about 2 cups)
1 large egg
1/4-1/3 cup milk, plus extra for brushing
Preheat oven to 425 deg. Use heavy baking sheet or two baking sheets together (to prevent bottoms from scorching). Line with parchment paper. In mixing bowl, stir together flour, baking powder, mustard and salt. With fingertips or two knives, cut in butter until mixture is crumbly. Add cheese and stir to combine. In small bowl, whisk egg until combined and frothy. Add 1/4 cup of milk. Stir mixture into dry ingredients to make soft dough, adding more milk if needed. Turn dough out onto very lightly floured work surface. Knead for several seconds. Pat dough out to about ½ inch thickness. Cut into 1 inch rounds. On prepared baking sheet, place the dough with the edges not touching. Brush tops lightly with milk. Bake for 9 to 12 minutes, or until tops are just beginning to brown.
Serve these miniature scones all on their own, or with small pieces of smoked turkey or ham with a little cranberry sauce or
Now keep your eyes on this space for additions at the remaining games. Good tailgating and GO VOLS!!!!