Toast of the Tailgate

McCall Farms, one of Americas Leading producers of canned fruit and vegetables, is offering recipes that will be the hit of any tailgate this football season.

For the fans driving for hours on end with their coolers filled to the brim, the ladies wearing the jersey of their favorite player and the men setting up big screens in the back of the truck, to the kids tossing the football, pretending they’re the star quarterback; McCall Farms invites all to enjoy these tasty tailgating recipes that pair perfectly with rooting on a favorite team for the win.

Here are some delicious recipes for kicking off tailgating season with a bang:

Mini Crescent Burritos

Ingredients:

• 1 cup shredded cooked chicken breast
• 1 cup shredded pepper Jack cheese (4 oz.)
• 1 (1 oz.) package taco seasoning mix
• 1 egg white, beaten
• 3/4 cup sour cream
• 3/4 cup salsa
• 1/2 cup Margaret Holmes Seasoned Black Beans, drained and rinsed
• 2 (8 oz. each) cans refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 (14 oz.) can Margaret Holmes Chopped Spinach, squeezed to drain
• 1/2 cup Margaret Holmes Buttered Corn, drained

Directions:

1. Heat oven to 375°F. In a large bowl, mix Margaret Holmes Chopped Spinach, chicken, Margaret Holmes Seasoned Black Beans, Margaret Holmes Buttered Corn, cheese and taco seasoning mix; set aside.
2. Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13X9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
3. Spoon about 1/4 cup spinach mixture onto center of each square.
4. Bring up the sides of each square and pinch to seal at the top.
5. On ungreased cookie sheet, place rolls with seam sides up and 2 inches apart. Repeat with second can of dough and remaining spinach mixture.
6. Brush rolls with egg white.
7. Bake 14 to 18 minutes or until edges are golden brown.
8. Cool 10 minutes. Serve warm with sour cream and salsa.

Blackeye Pea Grilled Sliders

Ingredients:

• 2 (15 oz.) cans Margaret Holmes Blackeye Peas (drained)
• 1/2 cup red onion, diced
• 1/2 red bell pepper, cored, seeded and diced
• 1 jalapeno pepper, diced
• 3/4 cup grated parmesan cheese
• 2 large eggs
• 2 tbs. all-purpose flour
• 2 garlic cloves, minced
• 1 tsp. ground black pepper
• 1/4 cup green onion, chopped
• 1 tsp. salt
• 2 cups bread crumbs (divided)
• 1/4 cup canola oil

Directions:

1. Drain the Margaret Holmes Blackeye Peas and divide in half.  Mix half of the peas in a large bowl with the onion, red bell pepper, jalapeno, parmesan, eggs, flour, garlic, pepper, green onion, salt and 1 cup of the bread crumbs.  Mash until well blended.
2. Fold in the reserved blackeye peas and mix thoroughly.  Scoop out 1/4 cup of the mixture and form into mini patties.  Repeat to make 16 cakes.
3. Dip each patty into the remaining breadcrumbs to coat both sides.
4. Heat half of the oil in a large, nonstick skillet over medium-high heat and cook 6 to 8 of the cakes at a time, 3 to 5 minutes per side or until light golden brown and crispy on the outside.  If the cakes are browning too quickly, reduce heat slightly.  Drain on paper towels.
5. Place on a mini whole-wheat bun with spicy mustard or remoulade.  Top each with pepper jack cheese, chopped red onion, shredded lettuce and chopped tomato.

Peanut Patch Boiled Peanuts

Offered in three flavors – Original Southern Style, Hot & Spicy and Cajun, these southern staple snacks are available at grocery stores and convenience stores nationwide, as well as at Clemson University, University of South Carolina and University of Georgia athletic events.

ABOUT MCCALL FARMS:

One of America’s leading producers of farm fresh canned vegetables and fruit, McCall Farms has been cultivating food for more than 177 years. The family-owned and operated company produces a wide variety of Southern-style products under the Margaret Holmes, Glory Foods, Peanut Patch Boiled Peanuts and Bruce’s Yams, as well as private-label and foodservice products, all of which are sold nationwide. Based in Effingham, South Carolina, McCall Farms products are grown on 2,000 acres of family farmland with an additional 18,000 acres contracted throughout South Carolina, North Carolina, Georgia and Florida.