Good Eats
2012 FFL89. All rights reserved.
Game Day
Eats and Appetizers
Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package Tomato Herb Parmesan Sauce*
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) pkg refrigerated crescent rolls
*note: Can use any pizza sauce
Preheat oven to 350°F . Lightly grease baking sheet.
Combine sauce, beef, pepperoni and cheese in medium bowl.
Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
Bake for 12 to 15 minutes, or until hot and golden brown.
Makes 36 appetizer servings.
Estimated Times: Preparation Time: 25 mins Cooking Time: 15 mins
Prep Time: 30 minutes
Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a
covered container in the refrigerator for up to 2 weeks.
Pick your Heat Salsa Recipe
3 Serrano chile (or Jalapeno), seeds removed, chopped fine (can add more/less for heat)
6 medium fresh tomatoes, diced
1 medium red onion or sweet onion, chopped
3 green onions sliced thin with green tops included
1/8 cup loosely-packed fresh cilantro, finely chopped(or add dried- 2 tbls)
1/4 teaspoon garlic powder
1 (4-ounce) can chopped mild green chiles or chopped green, yellow or red pepper
1 Tablespoons lime juice
Salt and pepper to taste
Preparation:
Combine Chile's, tomatoes, red or sweet onions, green onions, cilantro, garlic powder, green chiles or green pepers, lime juice, salt, and pepper. Can also add chopped cucumbers, radish and frozen or drained corn. Add your favorite taco sauce or Tabasco sauce to taste. Let sit overnight to let flavors blend.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), cut into 4 strips
.
Ham and Cheese Crescent Roll-Ups
DIRECTIONS
1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
18 hour beef sandwiches
1- 4 to 5 lb sirloin tip or rump roast
1 jar pepperoncini
1 package Au Jus
1/4 cup water
Place roast in a crockpot along with Au Jus, water and pepperoncini, removing stems.
Cook for 18 hours. Removing beef at 10-12 hours. Shred beef and return to pot cooking for an additional 6-8 hours.
Can add pepperoncini juice in the beginning for additional spice.
Serve on italian, french, sandwich rolls or buns.
In 2009 we changed from pizza's to Italian Beef, Sausage and Peppers. In 2010 will we be adding Mostaccolli.
Of course beer is the appetizer and dessert
Sloppy Joes
2 pounds ground beef
1 to 2 onions, finely chopped
1 green bell pepper, chopped
2 (8 ounce) cans tomato sauce
1 can tomato paste
2 tbsp cider vinegar
1/4 cup brown sugar, packed
1 tsp salt
1 tsp dry mustard
1/2 tsp black pepper
Brown hamburger in skillet. Drain. Put into crock pot. Add all ingredients. Stir thoroughly. Cover. Cook on LOW for 8 to 10 hours, or on HIGH for 3 to 4 hours. Serve on hamburger buns
BBQ Pulled Pork
Note cook time is 15 to 18 hours
1 (4 pound) pork butt or shoulder
1 can cola (regular or diet )
1 bottle bbq sauce (your choice)
Trim all possible fat from roast. Place in crock pot, pour cola over roast, cover and cook on Low for 10 to 12 hours or until pork can be easily shredded. Remove roast from pot, shred meat removing all possible fat. Discard liquid. Return pork to pot.Add bbq sauce to taste and mix. Continue to cook on low for 5 to 6 hours, adding more bbq sauce if needed. Serve on buns or sandwich bread with cole slaw and pickles.
CHILI
1 1/2 lbs ground beef
1 1/2 tsp salt
1 1/2 tsp pepper
1 pkg onion soup mix
1 Tsp chili powder
2 Tsp ground cumin
2 Tsp oil
2 Tsp cocoa
2 cans kidney beans
1 6 oz. can tomato paste
1 8 oz. can tomato paste
1 can cola ( pepsi, cole .....)
Brown beef. Add oil to crock pot. Drain kidney beans. Add all ingredients to crock pot. Low 6 hrs. or high 2 1/2 - 3 hrs. Serve with diced onions, cheese or oyster crackers. Add bread, rolls or serve in bread bowls.
Personal Pizza
1 package of tortilla's (regular,fajita) or pita bread
1 homemade pasta sauce or your favorite
1 oregao, basil, italian seasonning
1 mozzarella cheese or your choice
toppings are what ever you want to add
Set oven to 350. Bake pizza 5 to 7 minutes or until pizza is to your liking.
Can also be baked on the grill. Place crust on grill. Turn crust over and add sauce, toppings and cheese. The crust will bake fast so watch not to over bake.
(*TIP* - If you want to try these, but can't take the heat of the peppers, after prepping- soak the Japs in Sprite, or ginger ale for up to 8 hours. 8 hr. soak will take out all of the heat - but leave the flavor - less soak time = more heat. )
Poppers:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
•oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain
Poppers can be wrapped with bacon. Can be oven baked, 350* for 30 minutes or grilled 30-40 minutes, until bacon is cooked. When grilled do not dip in egg or bread crumbs.
email to: rls@ffl89.com
Franchise Football League
est 1989
