This time of year many of us are glad
that football season is almost over, while the fans are holding on to these
last games wanting to stretch out the season. Whatever your reason for
celebrating, a Football Feast is fun and easy. The game fans can watch football
and eat, but you can also set up activities and games for the kids in another
room. If you have two televisions and a VCR you can rent videos too. Think
of it as setting up "stations" for your company to have fun while eating
and visiting. Be creative and this may become a new tradition in your
household!
Shopping List:
2 pounds ground chuck
2 green peppers
2-3 jalapeno peppers (1 for recipe, others extra)
garlic
cumin
oregano
cayenne pepper or hot pepper sauce
2 cans chili beans, or one large
3 (15 ounce) can black beans
tomato sauce
1 onion
1 bunch green onions
1 can Mexican style corn
2 large Roma tomatoes
1 bunch fresh cilantro
2 limes
2 lemons
28 ounce can diced tomatoes with chilies
oatmeal
1 bag chocolate chips (plus standard baking ingredients)
3 bags assorted tortilla chips
small flour tortillas
Desired toppings for chili: sour cream, shredded cheese, etc.
Brenda's Big Pot of Chili
2 pounds ground chuck
1 onion, diced
1 green pepper, diced
1 jalapeno, seeds cleaned out and diced
2 cloves minced garlic
3 tablespoons chili powder
1 tablespoon ground cumin
2 cans chili beans, or one large can
2 (15 ounces) cans black beans, drained and rinsed
1 cup tomato sauce
1 cup water
Brown ground chuck, onion, green pepper, jalapeno and garlic. Drain grease
if necessary. Add remaining ingredients, bring to boil then simmer for a
half hour. At this point add to a crockpot and it can cook on low as long
as you need it to. Stir occasionally and add a little water if it needs it.
Set up the crockpot with a ladle, bowls, and toppings such as green onions,
sour cream, shredded cheese and extra jalapenos. Also have bottles of Tabasco
and hot sauce for those who like it extra hot.
Mexican Black Bean Salad
1 can (15 ounces) black beans, drained
1 can Mexican style Corn
2 large Roma tomatoes, seeded and chopped
3 green onions, chopped (use white and green)
2 tablespoons fresh cilantro, finely chopped
1/2 cup green pepper, chopped
1/4 cup oil
2 tablespoons fresh lime juice
1/4 tsp. cumin
Pinch of cayenne pepper (or few drips hot pepper sauce)
Salt, Pepper
In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red
pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper,
to taste. Refrigerate at least 2 hours before serving, or overnight. Makes
about 6 cups.
Homemade Salsa for a Crowd
1 can (28 ounces) diced tomatoes with chilies
1/2 cup thinly sliced green onions
1 tsp. grated lemon peel
1/4 tsp. salt
1/2 tsp. oregano leaves, crushed
1/8 tsp. ground pepper
2 tablespoons lemon juice
4 tablespoons fresh cilantro, finely chopped
Drain tomatoes. Take out 2 cups of the diced tomatoes and set aside. Put
the remaining tomatoes in a blender or food processor and lightly process.
(About 30 seconds). Add all tomatoes to a mixing bowl with remaining ingredients.
Mix well. Cover and refrigerate several hours to blend flavors. Serve with
Tortilla chips.
NOTE: Have several bags of tortilla chips, some flavored and some
plain to serve with all the above. You can also have some small flour tortillas
on hand to warm and use as bread to accompany the salad or the chili.
Oatmeal Chip Cookies
2 sticks margarine, softened (1 cup)
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups all-purpose flour
3 cups old fashioned or quick oatmeal
1 bag (11 1/2 ounces) chocolate chips
Heat oven to 350 degrees. In a large bowl with mixer on high speed, beat
margarine, sugars, eggs, vanilla, baking soda and salt until well blended.
Add flour just to blend. Stir in oats and chips. Drop by rounded teaspoonfuls
about 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until
golden brown. Cool 1 minute on cookie sheet before removing to a wire rack.
Store airtight at room temperature up to one week.
NOTES: Place cookies in a basket to be munched on. You can double
the recipe depending on amount of people you have coming. Use any left over
lemons, limes, or green peppers as garnishes. A nice addition to the entire
buffet would be a raw vegetable platter with a simple vegetable dip. You
could also serve ice tea,coffee and assorted sodas.
About the Author:
Brenda Hyde lives in the rural Midwestern United States and is the editor of Old Fashioned Living.com. She is also the Regional Recipe Editor at Stand Beside Her.com.
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