Standard kicks off tailgating football season

By Janice M. Howard / Style Editor for the Southern Standard

Pioneer Jake, Warren County High School mascot, joins the Mini Standard’s Bonnie Bear for noon-time festivities at the Southern Standard.

A combination of football, fans and food are the basic ingredients for a successful tailgate party. It’s both fashionable and fun to serve food outside, either at home pre-game parties or from the back of your vehicle near the football stadium.

The Standard crew decided to kick off the first home game of the Pioneer season with an “indoor tailgating” spread featuring fried chicken, vegetables, trays of sandwiches, pizza, chips and dip and an array of desserts. We added a little competitive spirit to the noon meal by wearing athletic T-shirts and jerseys to represent our favorite teams. Pioneer Jake, Warren County High School mascot, was a special guest of the Mini Standard’s Bonnie Bear.

If you are planning a game-day spread at the stadium or in front of a television, make it easy with winning flavors to satisfy hungry fans. The sure-to-score flavors of grilled, barbecued or Tex-Mex food fares continues to be popular with tailgaters everywhere. Chili dip transported in a thermal carrier with a microwaveable heating pad will be ready to eat when your pals rally around the food fare at tailgate time.

Tex-Mex Tailgaters Chili Dip
1 pound lean ground pork or beef

1 16-ounce jar chunky salsa flavored mild, medium or hot

1 cup water, divided

1 package brown gravy mix, no-fat or regular

1/2 teaspoon ground cumin

1 15-ounce can black beans, rinsed and drained

1 to 2 teaspoons finely chopped jalapeno pepper, optional

Tortilla chips or crackers

Cilantro leaves for garnish, optional

In 2-quart saucepan or large skillet, cook and stir ground pork until meat is no longer pink; drain.

Meanwhile, in small bowl, blend gravy mix with 1/2 cup cool water; stir in cumin. Pour gravy mixture into boiling mixture. Heat and stir until thickened. Stir in beans and jalapeno; reduce heat and simmer 10 minutes.

Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Chili dip quesadillas: Spread dip on flour tortillas; sprinkle with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes per side. Cut into quarters.