Standard employees kick off home game

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

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

The Standard crew decided to kick off the first home game of the Pioneer season with an “indoor tailgating” spread. We added a little competitive spirit to the noon meal by wearing athletic T-shirts and jerseys representing our favorite teams, as well as an array of decorative sports paraphernalia to dress up the food tables.

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 combination of Tex-Mex flavors continues to be popular with tailgaters everywhere. In anticipation of cooler weather, the following recipe for 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 quesdaillas: 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.

PHOTOS INFO (clockwise from left):
Standard staff members Seth Wright, left, Brinda Buckner and Duane Sherrill lower the tailgate on a company pickup in preparation for the annual football season kick-off and tailgate lunch break. Adding to the competitive spirit, the Standard crew donned T-shirts and jerseys in support of their favorite teams.

Standard Publisher Pat Zechman wears UT orange jewelry and T-shirt to designate Tennessee Volunteers as her team of choice for the annual company tailgate event.

The wide smile on the face of Circulation Man, alias Steve Warner, reveals his total satisfaction after consuming servings of tasty homemade desserts furnished by employees.

Center photo, Kyle Wohlgemuth finishes off a plate of chocolate meringue pie that had been made by Pam Cantrell. As a new employee, Wohlgemuth was experiencing his first indoor tailgating party at the newspaper facility.