Score With These Recipes

End-Zone Stromboli

Ingredients:

one 10-oz. pkg. refrigerated pizza crust, at room temperature
2 Tbs. hearty brown mustard
3/4 lb. sliced deli meats and cheese, such as salami, Muenster cheese and ham
1 egg, beaten
1 tsp. sesame seeds

Preparation:

Roll pizza dough into 13-by-10-inch rectangle. Spread mustard on dough. Arrange meat and cheese on top, leaving one-inch border. Fold long edges of dough over filling, overlapping sides. Pinch long edge of dough to seal. Pinch ends together and tuck under dough. Place on greased baking sheet.

Cut slits in top of dough. Brush with egg and sprinkle with seeds. Bake at 425 degrees for 15 minutes or until golden. Cool on rack. Cut into slices to serve.

Yield: 6 servings or 12 snack-size servings

--French's Mustard

Three-Bean Chili

Ingredients:

2 lbs. lean ground beef
3 tsp. chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
two 16-oz. cans dark red kidney beans, undrained
two 16-oz. cans pinto beans, undrained
two 15-oz. cans black beans, undrained
one 14.5-oz. can tomatoes
one 6-oz. can tomato paste
1/2 cup water
1-1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground pepper
1/2 tsp. cumin
1/4 tsp. cinnamon
sour cream, garnish

Preparation:

Brown ground beef in heavy Dutch oven or soup pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown for 2 minutes. Drain off excess grease. Stir in remaining ingredients, except sour cream. Simmer on low heat for 10 minutes. Top each serving with a dollop of sour cream.

Yield: 8 to 10 servings

--Bush's Best Beans

Fried Calamari

Ingredients:

1-1/2 lbs., cleaned squid, sacks cut into 1/4" rings, tentacles whole
1 cup milk
1/2 cup all-purpose flour
1/2 cup semolina or pasta flour
1 tsp. salt
lemon wedges or cocktail sauce for serving
canola oil

Preparation:

Soak squid in milk for 1 hour. Fill deep-fryer bowl to maximum line with oil. Preheat fryer to 374 degrees. As fryer preheats, line a baking pan with waxed paper. In a plastic bag combine flours and salt. Set aside. Drain calamari and discard milk. Add a handful of squid at a time to plastic bag, shaking bag to coat squid with flour mixture. Shake off any excess flour and place on baking pan.

With frying basket in upright position, place a couple of handfuls of prepared squid in the basket. Do not overcrowd. Close the lid and lower the basket. Deep-fry for two to three minutes or until golden brown. Do not overcook or squid will be rubbery.

Raise basket, open lid, and remove calamari. Drain on paper towels. Can be kept warm and crisp in 200-degree oven for up to 30 minutes. Serve with lemon wedges or cocktail sauce.

Yield: 4 to 6 servings

--T-Fal

Jalapeno Poppers

Ingredients:

24 medium jalapeno peppers
one 15-oz. jar Cheez Whiz
1/2 cup milk
1/2 cup flour
2 eggs
1 Tbs. water
1 cup Italian-seasoned breadcrumbs
canola oil

Preparation:

Wearing plastic gloves, split the jalapenos lengthwise without removing stems. Stuff both halves with Cheez Whiz, slightly overfilling. Press halves back together. Dip jalapenos into milk, using stems as handles. Roll them in flour until jalapenos are lightly coated. In a shallow bowl, beat together eggs and water. Place breadcrumbs in another shallow bowl. Coat stuffed jalapenos in egg mixture. Roll in breadcrumbs. Place on baking pan and freeze for two to three hours.

Fill deep-fryer bowl with oil to maximum line. Preheat fryer to 374 degrees. With frying basket in upright position, place six to eight frozen jalapenos in the basket. Close lid and lower basket. Deep-fry for two to three minutes or until golden brown. Raise basket. Open lid. Remove jalapeno poppers. Drain on paper towels. Serve immediately.

Yield: 6 to 8 servings

--T-Fal

Winning White Chili

Ingredients:

2 boneless pork chops, cut into 1/2" cubes
1 tsp. oil
1 cup cooked wild rice
1/2 cup chopped onion
1-1/2 tsp. ground cumin
1/4 tsp. garlic powder
one 16-oz. can navy beans, drained
one 16-oz. can chickpeas, drained
one 16-oz. can white kernel corn, drained
one 4-ounce can diced green chiles, drained
1/8 tsp. hot pepper sauce
chopped parsley
one 14.5-oz. can chicken broth

Preparation:

In a 4-quart saucepan, saute onions and pork in oil over medium-high heat until onions are soft and pork is lightly browned--about five minutes. Stir in all remaining ingredients except parsley. Cover and simmer for 20 minutes. Serve each portion garnished with chopped parsley.

Yield: 6 servings