Are you ready for some football?

Football season is here, and despite the tragic events of September 11, the competition and rivalry continues. We are all thankful for what we do have this fall -- personally and as Americans. So, let’s take the time to get together with friends around a hot pot of chili and cheer on our favorite team. It’s the small things like a brilliant pass or tricky touchdown right now that can raise our spirits and help to pull us all out of our depression. And there is nothing like gathering your friends and family together in your home, in front of the fire, to socialize and watch a great game on Monday Night Football, is there?

I‘m going to get right to the recipes today. Enjoy and God Bless America …oh, and go KC Chiefs! Here are a couple of handy recipes for your next gridiron get together!

Sausage Rolls

You will need :
One package frozen puff pastry
8 oz ground sausage, I prefer Jimmy Dean
1/2 teaspoon minced garlic
2 tablespoons of melted sweet cream butter
salt and pepper to taste


First, thaw the puff pastry because it will crack if it is too cold. Take your sausage, seasonings and the garlic and place in a medium bowl. Mush with your hands until well blended. Next take the thawed pastry and cut into equal squares, about 2 inches in size. Put a dollop of sausage mixture on one side of each square and then roll. Crimp edges well with a fork to close. Brush tops with melted butter. Bake rolls for 10-12 minutes, or until golden brown. Serve with a dip such honey mustard, Dijon mustard or (my favorite) thick cream gravy.

Easy Football Chili

You will need:
One pound ground beef
One pound of spicy kielbasa sausage
Two cans of diced tomatoes
Three cans of kidney beans
One package of your favorite chili seasoning mix (I prefer Williams)
One tablespoon cornstarch
Water

Brown hamburger in a skillet, adding chili spices as grease forms in the pan. Slice kielbasa into large chunks. When beef if browned, add kielbasa and cook for two or three minutes. Now, in a large stew pot, dump the cans of tomatoes and beans. Add two to four cans of water, depending on how soupy you prefer your chili. Bring to a boil. Add meat and grease to the stew pot. Allow to boil for three to five minutes. Whisk the tablespoon of cornstarch in a bit of warm water. Add, stir vigorously and reduce heat. Simmer, uncovered, for at least 30 minutes. Serve steaming hot with fresh cornbread. (I recommend Jiffy brand, it is fast and cheap!)

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