Friday, December 29, 2006

Tailgaiting Treats

Are you ready for the NFL playoffs? Maybe your favorite team has already clinched a spot in the playoffs or it's down to the wire this week. And whether your team is there or not, you can have a great time watching the games with friends. Here are a couple of recipes for you to make the agony of defeat or the taste of victory a little bit sweeter:

1/2 lb ground beef
1 jar TSG Black Bean & Corn Salsa
1/2 to 1 tsp TSG Chipotle Chili Seasoning Blend
1 can (12 oz) refrigerated flaky buttermilk biscuits (10 biscuits)
1/3 cup shredded cheddar cheese
1. Heat oven to 375°F. Brown ground beef in medium nonstick skillet over medium heat until
beef is not pink, about 6 minutes, breaking up into small crumbles. Pour off drippings. Stir in
salsa and chili seasoning. Cook, stirring constantly, 1 to 2 minutes.
2. Place 1 biscuit in each of 10 ungreased standard-size muffin cups, pressing dough firmly
against bottoms and up sides of cups. Spoon about 1/4 cup beef mixture into each biscuit
3. Bake in 375°F oven until biscuit edges are golden brown, 10 to 12 minutes. Sprinkle tops with
cheese. Bake until cheese is melted, about 2 minutes. Loosen edges of biscuit cups with
knife before removing from pan. Makes 10 biscuit cups

1 can (15 oz) cannelloni beans, rinsed, drained
¼ cup sour cream
2 Tbsp TSG Tandoori Sauce
1 Tbsp lemon juice
¼ tsp salt
chopped parsley (optional)
Pita Chips (recipe follows) or 1 bag pita chips
1. Mash beans in large bowl with fork or potato masher to the consistency of a chunky spread.
Add sour cream, TSG Tandoori Sauce, lemon juice and salt; mix well. Garnish with parsley, if
desired. Serve with pita chips. Makes 1-1/3 cups
PITA CHIPS: Heat oven to 375°F. Cut each of 3 pita breads horizontally into 2 rounds; lightly brush cut surfaces with Two Sisters Gourmet Extra Virgin Olive Oil (approximately 1/4 cup). Sprinkle with salt, if desired. Cut each round into 8 wedges. Place in single layer on baking sheets. Bake in 375°F oven until crisp and golden brown, 5 to 7 minutes. Remove to wire racks; cool. Chips can be made the day before. Store in airtight container. Makes 4 dozen.


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