Her topic was Tailgate Fare – and she stressed food safety.
“It makes me cringe when I see people leave food out during the game and return to consume it afterwards,” she said.
In the interest of safety and a touch of
the unique, she prepared Southwestern Layered Salad in a Jar and Marinated Feta Bruschetta – both were welcomed with enthusiasm.
For the salad, have clean one-pint Mason jars on hand – I also think this would be beautiful in a trifle bowl for serving on a buffet at home.
8-ounce container of sour cream
3-ounce pkg. cream cheese, softened
10-ounce can tomatoes with green chiles, drained
1 t. cumin
4 cups romaine lettuce, shredded
2-3 tomatoes, chopped
15-ounce can black beans, drained and rinsed
15-ounce can corn, drained
1 sweet red onion, chopped
15-ounce can pinto beans, drained and rinsed
2 red peppers, chopped
Garnish – shredded sharp cheddar cheese, green onion, chopped.
Combine sour cream cream cheese, tomatoes with chiles and cumin in a blender, process until smooth. Chill. Layer vegetables in order given among eight, one-pint Mason jars. Spoon sour cream mixture over top; sprinkle with cheese and green onion. Cover and chill for one hour. Transport to picnic or tailgate; open jar and enjoy.