This time of year many of us are glad that football season is almost over, while the fans are holding on to these last games wanting to stretch out the season. Whatever your reason for celebrating, a Football Feast is fun and easy. The game fans can watch football and eat, but you can also set up activities and games for the kids in another room. If you have two televisions and a VCR you can rent videos too. Think of it as setting up "stations" for your company to have fun while eating and visiting. Be creative and this may become a new tradition in your household!
Brenda's Big Pot of Chili
Brown ground chuck, onion, green pepper, jalapeno and garlic. Drain grease if necessary. Add remaining ingredients, bring to boil then simmer for 30 minutes. Put the chili in a crockpot, and it can cook on low as long as you need it to. Stir occasionally and add a little water if it needs it. Set up the crockpot with a ladle, bowls, and toppings such as green onions, sour cream, shredded cheese and extra jalapenos. Also have bottles of Tabasco and hot sauce for those who like it extra hot.
Mexican Black Bean Salad
In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to taste. Refrigerate at least 2 hours before serving, or overnight. Makes about 6 cups.
Homemade Salsa for a Crowd
Drain tomatoes. Take out 2 cups of the diced tomatoes and set aside. Put the remaining tomatoes in a blender or food processor and lightly process. (About 30 seconds). Add all tomatoes to a mixing bowl with remaining ingredients. Mix well. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips.
NOTE: Have several bags of tortilla chips, some flavored and some plain, to serve with all the above. You can also have some small flour tortillas on hand to warm and use as bread to accompany the salad or the chili.
Oatmeal Chip Cookies
Heat oven to 350 degrees. In a large bowl with mixer on high speed, beat margarine, sugars, eggs, vanilla, baking soda and salt until well blended. Add flour just to blend. Stir in oats and chips. Drop by rounded teaspoonfuls about 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet before removing to a wire rack. Store airtight at room temperature up to one week.
NOTES: Place cookies in a basket to be munched on. You can double the recipe depending on the number of people you have coming. Use any leftover lemons, limes, or green peppers as garnishes. A nice addition to the entire buffet would be a raw vegetable platter with a simple vegetable dip. You could also serve iced tea, coffee and assorted sodas.
Brenda Hyde is a 38-year-old wife and mother of two boys, 4 and 5 years old. She runs her online bookshop of out-of-print and collectable titles, designs her own site and still finds creative ways to cook on a budget! Be sure to visit Brenda at Seeds of Knowledge www.seedsofknowledge.com, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature.
This article originally published by The Family Corner.com www.thefamilycorner.com
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