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Fresh from the Farmers' Almanac Kitchen

Back to 2008 Press Releases

Touchdown! Winning Appetizers for the Big Game

For Immediate Release – September 14th, 2008

Media Contact:                       
Cynthia Greenwood
GreenMark Public Relations                   
847-404-8404
cgreenwood@greenmarkpr.com
                   

SAVANNAH, Ga. (Sept. 9, 2008) - Football season brings tailgate parties and gatherings in front of the flat screen television at home. Satisfy hungry football fanatics on game day with these favorites from the kitchen of Farmers' Almanac, the original sustainable living guide.

Fried Mozzarella Sticks
3 eggs
1 lb. mozzarella cheese, cut into sticks
1/2 cup flour
3/4 cup Italian seasoned bread crumbs
Vegetable oil (for frying)
Italian tomato sauce

Beat eggs in bowl. Dip cheese sticks in eggs, roll in flour and dip in egg again. Next, roll cheese sticks in bread crumbs. Place on waxed paper and chill in refrigerator for 1 hour. In large saucepan, heat oil to 375 degrees. Fry chilled cheese sticks in hot oil until crispy. Place on paper towels to drain. Serve with warm Italian tomato sauce for dipping. Makes 24 sticks.

Mexican Pizza
1 can refried beans
1 packet taco seasoning mix
4 oz. sour cream
1 can green chilies or 1 jar jalapenos
1 can chopped black olives
1 tomato, diced
1/2 cup green onions, diced
1 cup jalapeno cheese, grated
1 avocado, diced
Tortilla chips

Spread beans on a round party platter. Mix taco seasoning with sour cream and spread on top of the beans. Sprinkle with green chilies or jalapenos, followed by olives, tomatoes, green onions, cheese and avocado. Serve with tortilla chips. Makes six to eight servings.

Chicken Kabobs
3/4 cup soy sauce
1/4 cup sugar
1 tbsp. vegetable oil
1/4 tsp. garlic powder
1/2 tsp. ground ginger
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
6 green onions, cut into 1-inch pieces
8 oz. fresh mushrooms, stems removed

Combine first five ingredients in bowl. Stir in chicken and onion; marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 inches from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

Layered BLT Dip
8 oz. cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup shredded lettuce
8 slices bacon, cooked crisp and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1 1/2 cups shredded Cheddar cheese

Combine cream cheese, mayonnaise and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions and Cheddar cheese. Chill. Serve with breadsticks.

For more winning recipes, visit www.FarmersAlmanac.com.
     
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Editors, please note: High-res images are available by contacting Cynthia Greenwood, cgreenwood@greenmarkpr.com or 847-404-8404.

About the Farmers' Almanac:
The Farmers' Almanac, which features an orange and green cover, has been published every year since 1818. Available at grocery and bookstores nationwide, it contains useful and interesting articles, as well as long-range weather predictions, gardening advice, recipes and more. Editors Peter Geiger and Sandi Duncan are available for lively and informative interviews, either by phone or in person. Both love to talk about the weather, share useful Almanac trivia and advice, and offer tips on how to "get back to the simple life." Visit on the Web at www.FarmersAlmanac.com.