Gridiron Greats – Super Sandwich and Snacks for Kickoff

Bold, high quality, natural shredded cheese blends from Sargento are real time-savers for entertaining ? just right for topping Smoky Chili, Football Heroes or Touchdown Toasts. Choose basics like Cheddar Jack or Swiss or try one of the new Bistro Blends such as Mozzarella & Asiago with Roasted Garlic as a great way to add flavor in a flash.

Shredded cheeses make preparation of many favorites much quicker and simpler. Ready to use, they melt evenly and quickly, which is especially important for creamy First Down Fondue.

Cooking pieces of beef for stew in the slow cooker yields a juicy, tender filling for Football Heroes with no fuss. The cooked beef mixture can be held safely for two hours on low so it?s easy for serving.

To ensure perfectly cooked beef for Touchdown Toasts, place steaks the correct distance from the broiler (2 to 3 inches). If they?re too close, the beef can char on the outside before the inside is cooked.

For additional recipes and product information,
visit www.BeefItsWhatsForDinner.com and www.sargentocheese.com.

Football Heroes

Total preparation and cooking time: 6-1/2 to 8-1/2 hours

3 to 4 pounds beef for stew, cut into 1- to 1-1/2-inch pieces

2 medium sweet onions, cut into 1/2-inch wedges

2 red peppers, cut into 1-inch-wide strips

1 can (10.5 ounces) beef consomm?

1/3 cup soy sauce

1/4 cup tomato paste

6 cloves garlic, minced

8 to 10 French rolls

Toppings:

2 cups (8 ounces) Sargento ChefStyle
Cheddar Jack Shredded Cheese or
Sargento Bistro Blends Cheddar &
Monterey Jack with Tomato &
Jalape?o Pepper Shredded Cheese

Pepperoncini, pepper rings,
assorted olives

1. Place onions in 4-1/2- to 5-1/2-quart slow cooker; top with beef for stew, then pepper slices. Combine consomm?, soy sauce, tomato paste and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring necessary during cooking.)

2. Serve in rolls with cheeses and other toppings, as desired.

Makes 8 to 10 servings

Cook?s Tip: Beef mixture can be kept hot on LOW for up to 2 hours.

Beef & Cheese Touchdown Toasts

Total preparation and cooking time: 30 to 45 minutes

2 boneless beef top sirloin steaks, cut 3/4 inch thick (about 1 pound each)

32 slices Italian bread (1/2 inch thick)

6 tablespoons butter, melted

1-1/4 cups drained giardiniera

3-1/2 cups (two 7-ounce packages)
Sargento Bistro Blends Mozzarella
& Asiago with Roasted Garlic
Shredded Cheese

1. Place bread slices on two 15- by 10- by
1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425?F oven 6 to 8 minutes or until golden brown. Set aside.

2. Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.

3. Carve each steak into 32 thin slices. Season with salt and pepper as desired.

4. Top toast slices evenly using 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.

5. Place 1 jelly roll pan on rack so cheese is
2 to 3 inches from heat. Broil 1-1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.

Makes 32 appetizers

Smoky Chili Bowls

Total preparation and cooking time: 35 to 45 minutes

2 pounds ground beef

1 teaspoon salt

1 tablespoon vegetable oil

3 cloves garlic, minced

2 cans (14.5 ounces each) diced
tomatoes with green peppers and
onions, undrained

1 can (15 ounces) black beans, rinsed,
drained

1 can (14 ounces) ready-to-serve beef
broth

1 tablespoon minced chipotle peppers
in adobo sauce

2 tablespoons adobo sauce

3 tablespoons masa harina or cornmeal

2 cups (8 ounces) Sargento Taco
Shredded Cheese or Sargento
ChefStyle Chipotle Cheddar
Shredded Cheese, divided

Dairy sour cream

1. Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from pot with slotted spoon; pour off drippings. Season with salt. Set aside.

2. Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans, beef broth, chipotle peppers and adobo sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to boil. Reduce heat; stir in 1 cup cheese. Simmer
3 to 5 minutes or until slightly thickened, stirring frequently.

3. Serve with remaining cheese and sour cream, as desired.

Makes 6 to 8 servings

First Down Fondue

Total preparation and cooking time: 15 minutes

2 cups (8 ounces) Sargento Fancy
Sharp Cheddar Shredded Cheese

3 cups (12 ounces) Sargento Fancy
Colby Jack Shredded Cheese

1 tablespoon cornstarch

1 bottle (12 ounces) beer

1 teaspoon hot pepper sauce

Dippers: Assorted breadsticks, bell
pepper pieces, sugar snap peas and
cherry tomatoes

1. Toss cheeses with cornstarch in medium bowl; set aside.

2. Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture. Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.

3. Keep fondue over low heat. Dip breadsticks and vegetables into fondue.

Makes 8 servings