fall 2013 / 29
FEATURES
Zandi Krulak
BSC First Lady
CHILI
Yields 6-8 servings
2 15 oz. cans kidney beans
2 large onions, sliced or cut in large chunks
2 green peppers, chopped
2 lbs. ground chuck
2 small cans whole tomatoes, drained
1 16 oz. can tomato sauce
3 tbsp. chili powder
2 tsp. salt
2 bay leaves
2 tbsp. vinegar
2 tbsp. sugar
3 cloves garlic, minced
3 dashes paprika
3 dashes tabasco sauce
Brown the onion, green pepper, and chuck before adding the other ingredients. Simmer 2-3 hours.
Put chili on top of Fritos corn chips and then place the following ingredients on top in the following order:
shredded cheese, lettuce, tomatoes, sour cream.
Melia and Trey Corcoran of Trussville, Ala.
Parents of BSC senior and football player Cory Corcoran
PORK TENDERLOIN
Yields 10-15 servings
Whole pork tenderloin
1/4 cup lemon pepper
1 cup Moore’s seasoning
1/2 cup hot sauce (we prefer Texas Pete)
1/4 cup white vinegar
1 packet Lipton Onion Soup Mix
1 can cream of mushroom soup
Sear the tenderloin on all sides and butterfly it down the middle.
Pour seasoning mixture down the center of the tenderloin, then
wrap in heavy duty tin foil and let it cook from the beginning of
the game until about the end of the 3rd quarter. Take it off, let
it cool, and slice it up. You can put it on dinner rolls and use the
jus
sauce on the sandwich, or eat it plain.
