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Memories & Recipes
In our house the season brings on a flurry of preparations. Before the opening game the BAMA flag gets raised on the decorative flagpole. I carefully lay out his lucky BAMA hat and his national championship t-shirt. We research to see that the game will be on a regular channel on the satellite. If it isn't, we order the event as early as possible. And as if the TV is not enough, we dig out his trusted portable radio and find the correct channel. After all, we all know that there is a delay by at least three seconds from the tv channel. A lot can happen in three seconds. The only time that Dean came close to cardiac arrest was when I forgot to pay the satellite bill. The satellite was cut off during the iron bowl. He turned pale and had trouble breathing. I rushed to the phone, called the satellite company and had the charges put on our credit card. As the game returned, so did his color. Now I prepare for football season by having the bill drafted out of our checking account. I also lay in a good supply of cold drinks and food. Here are some great recipes for your football fan. Roll Tide and War Eagle. Oh, and don't forget to pay the satellite bill!
Game Day Chili 2 lbs. ground chuck 3 (8 oz.) cans tomato sauce 4 cloves minced garlic 2 can pinto beans, rinsed and drained 1 onion, chopped 1 can bottle dark beer 1 (14 1/2 oz.) can beef broth 1 (6 oz.) can chopped green chilies 2 T chili powder 1 T. Worcestershire sauce 2 tsp. ground cumin 1 tsp. ground red pepper 1 tsp. paprika 1 tsp. hot sauce
Cook first 3 ingredients over medium heat, stirring until meat crumbles. Combine meat mixture, beans and remaining ingredients and bring to a boil. Simmer 3 hours.
This recipe is from Dr. Dave Riley, nephew of Patsy Riley. It appears on the first lady's web page @ www.firstlady.alabama.gov/recipes
BBQ Beef Brisket 2 (3 lb.) briskets 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/8 tsp. paprika 1/4 c liquid smoke 1 recipe of BBQ sauce listed below. The night before cooking rub ingredients into brisket. The next day, roast at 350 degrees uncovered and without extra water for one hour. After the first hour begin basting with excess juices and bake until fork tender; basting occasionally.
BBQ Sauce 4 c. water 6 beef bouillion cubes 1/4 c. liquid smoke 1 c. ketchup 1/4 c. mustard 3 T. brown sugar 2 T. Worcestershire sauce 1 tsp. garlic powder 4 dashes hot sauce
Bring all ingredients to a rolling boil. When meat is done, slice thinly and place in shallow dish; cover with sauce. Let stand in refrigerator over night. Reheat before serving. It will melt in your mouth.
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