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Hometown i Recipes Tailgating Treats Football season is here. When you pack up the car and head to your favorite tailgating spot, consider taking along these tasty treats. Pat Nugent, of Eatonton. Ga., serves Deep in the Woods Beet and Sausage Dip each year dur ing his Fantasy Football League draft party. “I have to make several copies of the dip recipe each time to hand out to the guys,’' he says. For a bit lighter fare, try Gwen Beauchamps Prairie Fire Chicken Stnps. “I came up with this recipe far a football party several years ago,” says the Lancaster, Texas, resident. "It’s been the hit of every party where it’s been served since." f RECIPE: sIH EM ;, a\ . S-'lr | vfjpj jisj,” [RECIPE: 1® 'V « uD ; ■—-v' * r «»**&**#*** Prairie Fire Chicken Strips Deep in the Woods Beef and Sausage Dip Prairie Fire Chicken Strips Marinade and chicken: I cup sour cream I tablespoon lemon juice 1 tablespoon celery seed Zi teaspoon seasoned salt V* teaspoon white pepper 2 garlic cloves, minced 10 chicken tenders, halved Breading: I cup uncooked quick or old-fashioned oats I cup plain granola I cup finely chopped pecans Zi cup drained and chopped pickled jalapeno peppers Zi teaspoon seasoned salt 1. To prepare the marinade and chicken, combine sour cream, lemon juice, celery seed, salt, pepper, and garlic in a large bowl. Add chicken. Refrigerate for several hours or overnight. 2. For the breading, combine all ingredients in a shallow dish. Set aside. 3. For the dipping sauce, combine all ingredients except oil and black pepper in a food processor bowl, and blend well. Set aside. 4. Heat oil in a heavy, deep skillet to 400 F. Evenly coat chicken in breading mixture. Fry several pieces at a time until lightly browned on both sides. Drain on paper towels. Sprinkle lightly with black pepper. Serve hot with the dipping sauce. Serves 8. Deep in the Woods Beef and Sausage Dip V* pound lean ground beef Va pound mild bulk pork sausage Zi large yellow onion, chopped 1 cup ketchup 4 teaspoons chili powder 3 teaspoons sweet paprika 2 (15 -ounce) cans kidney beans, undrained 2 cups shredded Cheddar cheese I cup sliced black olives Zi cup chopped green onion 1. Preheat oven to 350 F. 2. Brown beef, sausage and onion in a medium skillet. Drain excess fat. Add ketchup, chili powder, paprika and beans. Mix well. 3. Place mixture in a 13-by-9-inch bak ing dish. Bake 15 minutes. Sprinkle cheese, olives and green onions on top. Bake an additional 5 to 10 min utes, until cheese melts. Serve with your favorite chips. Makes 10 cups. Dipping sauce: Zi cup Dijon mustard 2 tablespoons mayonnaise Zi cup honey I garlic clove, minced 1 tablespoon chopped parsley Zi teaspoon cayenne pepper, or to taste !A teaspoon white pepper, or to taste 2 tablespoons sour cream 4 drops hot sauce, or to taste 3 to 4 cups vegetable oil for frying Black pepper, to taste