Newspaper Page Text
The Le4 County Ledger
Wednesday, October 5,2011 - Page 9A
GAME ON
Tips and recipes for
a game-day party
FAMILY FEATURES
Y ou know watching a game is
more fun with a bunch of friends
— so why not host a game-day
party so everyone can cheer on
the home team together? Use
these tips and recipes as your playbook for
a game-day party that scores big on taste
and fun.
Chili Champs
■ Let guests get in on the food fun by hosting
a chili cook-off as part of the party. Invite
everyone to bring their favorite chili to
compete for bragging rights. Offer fun
awards for “Hottest,” “Best Tasting” and
“Most Creative Ingredients.” You can also
have awards for “Best Named Chili” and
encourage fun names like “Devil’s Breath
Chili” and “Buzzard’s Beak Beef ’n Beans.”
■ Set up a toppings bar so everyone can
load up on their favorite add ins. Include
different kinds of cheeses, peppers, onions,
guacamole, salsa, queso and sour cream.
Have some crackers and com bread, too —
they’re easy items for non-chili cookers
to bring.
Dip Tips
Dips are must-have munchies for hungry fans.
And there are plenty of ways you can keep
them satisfied:
■ Keep it simple — Pick up some ready-to-
eat dips such as Wholly Guacamole and
Spicy Wholly Salsa. Made with 100 percent
natural ingredients, these dips bring great
taste to the game-day table — with no fuss
from you.
■ Make it hearty — Feed the frenzy with a
hearty Seven Layer Dip and plenty of chips.
You can make it the day before and set it
out about 30 minutes before kickoff to
bring it up to room temperature.
■ Shake things up — Step up your game by
setting out a wide variety of dippers. Have
different types of chips like blue com,
sweet potato and salt and vinegar. Get
flavored crackers, pita chips and a veggie
tray too.
■ Make it fancy — Dress things up a bit with
cherry tomatoes stuffed with guacamole, or
a warm and savory crab dip.
Party Pizzas
■ Scratch delivery and frozen pizzas from
your playbook. Try a fresh and easy home
made pizza like the California Confetti
Pizza. Cut it up into appetizer sized bites
to make it even easier to eat.
■ Set up a pizza bar with heat-and-eat crusts
in full and mini sizes that can be piled up
with everyone’s toppings of choice. Then,
pop them under the broiler or on the grill
for a few minutes for quick, customized
pizzas.
For more great game-day recipes, visit
www.eatwholly.com.
California
Confetti Pizza
4 ounces Wholly Guacamole
1 12-inch purchased, baked
pizza bread shell
1 tablespoon olive oil
1/2 cup corn kernels, fresh
or canned
1/2 cup Wholly Salsa
(amount of heat depends
on you)
1/2 cup thinly sliced green
onions
1/4 cup chopped Anaheim
chile
1/4 cup red bell pepper
1 cup Feta cheese
1 tablespoon chopped, fresh
oregano
Brush pizza bread shell with olive
oil. Spread salsa over shell. Spread
guacamole over salsa. Sprinkle com,
green onions, Anaheim chile, bell
pepper, cheese and oregano on top.
Drizzle with 1 tablespoon olive oil.
Bake at 450°F until cheese is
lightly browned, about 10 minutes.
Wholly Chili
3 tablespoons canola oil
4 cups chopped yellow onion
2 large Poblano chilis, diced
3 tablespoons minced garlic
5 pounds ground meat
2 tablespoons kosher salt
2 teaspoons black pepper
1 1/2 tablespoons ground cumin
2 tablespoons Mexican
oregano
1 1/2 tablespoons onion powder
3 tablespoons paprika
8 tablespoons chili powder
2 12-ounce cans tomato paste
28 ounces Wholly Salsa
(spiciness depends
on you)
3 quarts chicken stock
2 tablespoons Tabasco
Heat oil over medium heat in a large
stock pot. When hot, add the onion,
Poblano and garlic. Sweat until
onions are translucent.
Add ground meat and stir to break
it up. When meat is completely
brown, drain and return to heat.
Add dried seasonings and stir to
combine. Add tomato paste, stir to
combine, and allow it to cook for
5 minutes. Add all of the rest of the
ingredients, and simmer for 30 min
utes. Taste to see if you need any
more salt.
For a thicker version (for hot
dogs, chili burgers, etc.), omit the
chicken stock.
Seven Layer Dip
1 16-ounce can non-fat
refried beans
1 9-ounce can bean dip
2 7-ounce packages Wholly
Guacamole Classic,
Spicy or one of each
1 16-ounce container light
sour cream (can
substitute plain Greek
yogurt)
3/4 package taco seasoning
1/4 teaspoon ground cumin
1 small can sliced black olives
1 large diced tomato
3 green onions, fined chopped
1 cup shredded Cheddar
cheese
Mix refried beans and bean dip
together and spread onto the bottom
of a 9 x 13-inch pan.
Next, mix sour cream (or yogurt)
together with taco seasoning and
cumin. Spread on top of the beans
in the pan.
Spread guacamole on top of the
previous layers then add olives,
green onion and tomatoes. Top with
the shredded cheese and serve with
your favorite chips.