PINEAPPLE SALSA1 cup finely chopped fresh pineapple1/2 cup diced red bell pepper1/2 cup diced green bell pepper1 cup frozen corn kernels, thawed1 can (15 ounce) black beans, drained and rinsed1/4 cup chopped onions2 green chile peppers, chopped1/4 cup orange juice1/4 cup chopped fresh cilantro1/2 teaspoon ground cuminSalt and pepper to tasteIn a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chili peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.FRANK’S RED HOT BUFFALO CHICKEN DIP1 package (8 ounces) cream cheese, softened1/2 cup blue cheese or ranch salad dressing1/2 cup Frank’s Red Hot Original Cayenne Pepper Sauce or Frank’s Red Hot Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 cans (12.5 ounces each) Swanson White Premium Chunk Chicken Breast in Water, drainedHeat oven to 350 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank’s Red Hot Sauce and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tailgating has advanced well beyond the tailgate.
Indeed, a group of University of Tennessee at Chattanooga fans took it so far at a recent game that hardly a tailgate could be seen through the lighted palm tree, tents, portable potty, tiki torches and off-duty policeman watching over the all-day party.
“It was the first big event we’ve planned,” says Donna Broyles, one of a core group of longtime friends who have tailgated together at every UTC home game for around five years.
The group’s typical gathering draws between 35 and 75 people, she says. The luau-themed party for the team’s recent game against Austin Peay State University attracted — with drop-bys — around 250.
