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Game On!

Tips and recipes for a game-day party

Seven Layer Dip
California Confetti Pizza
Wholly Chili

(Family Features) You know watching a game is more fun with a bunch of friends - so why not host a game-day party so everyone can cheer on the home team together? Use these tips and recipes as your playbook for a game-day party that scores big on taste and fun.

Chili Champs

  • Let guests get in on the food fun by hosting a chili cook-off as part of the party. Invite everyone to bring their favorite chili to compete for bragging rights. Offer fun awards for "Hottest," "Best Tasting" and "Most Creative Ingredients." You can also have awards for "Best Named Chili" and encourage fun names like "Devil's Breath Chili" and "Buzzard's Beak Beef 'n Beans."

  • Set up a toppings bar so everyone can load up on their favorite add ins. Include different kinds of cheeses, peppers, onions, guacamole, salsa, queso and sour cream. Have some crackers and corn bread, too - they're easy items for non-chili cookers to bring.

Dip Tips

Dips are must-have munchies for hungry fans. And there are plenty of ways you can keep them satisfied:

  • Keep it simple - Pick up some ready-to-eat dips such as Wholly Guacamole and Spicy Wholly Salsa. Made with 100 percent natural ingredients, these dips bring great taste to the game-day table - with no fuss from you.

  • Make it hearty - Feed the frenzy with a hearty Seven Layer Dip and plenty of chips. You can make it the day before and set it out about 30 minutes before kickoff to bring it up to room temperature.

  • Shake things up - Step up your game by setting out a wide variety of dippers. Have different types of chips like blue corn, sweet potato and salt and vinegar. Get flavored crackers, pita chips and a veggie tray, too.

  • Make it fancy - Dress things up a bit with cherry tomatoes stuffed with guacamole, or a warm and savory crab dip.

Party Pizzas

  • Scratch delivery and frozen pizzas from your playbook. Try a fresh and easy homemade pizza like the California Confetti Pizza. Cut it up into appetizer sized bites to make it even easier to eat.

  • Set up a pizza bar with heat-and-eat crusts in full and mini sizes that can be piled up with everyone's toppings of choice. Then, pop them under the broiler or on the grill for a few minutes for quick, customized pizzas.

For more great game-day recipes, visit www.eatwholly.com.

Seven Layer Dip


  • 1 16-ounce can non-fat refried beans
  • 1 9-ounce can bean dip
  • 2 7-ounce packages Wholly Guacamole Classic, Spicy or one of each
  • 1 16-ounce container light sour cream (can substitute plain Greek yogurt)
  • 3/4 package taco seasoning
  • 1/4 teaspoon ground cumin
  • 1 small can sliced black olives
  • 1 large diced tomato
  • 3 green onions, fined chopped
  • 1 cup shredded cheddar cheese


  1. Mix refried beans and bean dip together and spread onto the bottom of a 9 x 13-inch pan.
  2. Next, mix sour cream (or yogurt) together with taco seasoning and cumin. Spread on top of the beans in the pan.
  3. Spread guacamole on top of the previous layers then add olives, green onion and tomatoes. Top with the shredded cheese and serve with your favorite chips.

California Confetti Pizza


  • 4 ounces Wholly Guacamole
  • 1 12-inch purchased, baked pizza bread shell
  • 1 tablespoon olive oil
  • 1/2 cup corn kernels, fresh or canned
  • 1/2 cup Wholly Salsa (amount of heat depends on you)
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped Anaheim chile
  • 1/4 cup red bell pepper
  • 1 cup Feta cheese
  • 1 tablespoon chopped, fresh oregano


  1. Brush pizza bread shell with olive oil. Spread salsa over shell. Spread guacamole over salsa. Sprinkle corn, green onions, Anaheim chile, bell pepper, cheese and oregano on top.
  2. Drizzle with 1 tablespoon olive oil.
  3. Bake at 450F until cheese is lightly browned, about 10 minutes.

Wholly Chili


  • 3 tablespoons canola oil
  • 4 cups chopped yellow onion
  • 2 large Poblano chilis, diced
  • 3 tablespoons minced garlic
  • 5 pounds ground meat
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons Mexican oregano
  • 1 1/2 tablespoons onion powder
  • 3 tablespoons paprika
  • 8 tablespoons chili powder
  • 2 12-ounce cans tomato paste
  • 28 ounces Wholly Salsa(spiciness depends on you)
  • 3 quarts chicken stock
  • 2 tablespoons Tabasco


  1. Heat oil over medium heat in a large stock pot. When hot, add the onion, Poblano and garlic. Sweat until onions are translucent.
  2. Add ground meat and stir to break it up. When meat is completely brown, drain and return to heat.
  3. Add dried seasonings and stir to combine. Add tomato paste, stir to combine, and allow it to cook for 5 minutes. Add all of the rest of the ingredients, and simmer for 30 minutes. Taste to see if you need any more salt.
  4. For a thicker version (for hot dogs, chili burgers, etc.), omit the chicken stock.

Wholly Guacamole

Jazz Up Your Game Day Menu with Big Easy Flavor

Chef John Besh's Dirty Jambalaya

(Family Features) The start of football season kicks off fall tailgating parties and game-watching gatherings. While the battle on the field for the pigskin may be competitive, the best scrimmages are happening in parking lots and backyards across the country as football fans search for crowd-pleasing gameday fare before the big games.

Don't be the one to fumble at your party this season. Elevate your tailgate and amp up this season's menu with the authentic flavors of New Orleans.

Take a page from the Big Easy's playbook and create a hearty, crowd-pleasing dish like Dirty Jambalaya that can be made in advance and brought to the party, or is portable enough to take to the stadium. With Dirty Jambalaya, your crowd will roar with excitement and fans from opposing teams may even put aside their differences to celebrate this satisfying and flavorful meal.

A Crowd-Pleasing Feast

Dirty Jambalaya is a one-pot meal that starts with flavorful and easy-to-prepare Zatarain's Dirty Rice, and can be customized to each fans' unique tastes with meats, seafood and vegetables. Score a touchdown at your next tailgate with these Dirty Jambalaya tips:

  • Set up a Dirty Jambalaya bar with different add-ins, like chicken, beef or sausage, and vegetables, like peppers, mushrooms and onions, for fans to customize their own perfect party plate.

  • Score extra points with seafood lovers who can mix in shrimp or crawfish along with the meats and veggies for the ultimate flavor experience.

  • Tailgating at the stadium? Prepare Dirty Jambalaya in advance and take it with you to the game. It's easily eaten off paper plates, so no extra equipment is needed and clean-up is a breeze. Just bring a fork to enjoy.

For more information on how to jazz up your gameday menus, visit www.facebook.com/zatarains and follow Zatarain's on Twitter (@MyZatarains) for more exclusive tailgating tips and recipes. You'll also have a chance to win a trip to the College Football Championship Game in 2012.

Chef John Besh's Dirty Jambalaya


  • 1 pound boneless skinless chicken thighs, cut into thin strips
  • 1 teaspoon Zatarain's Creole Seasoning
  • 2 tablespoons oil, divided
  • 1/2 pound Andouille sausage, cut into 1/4-inch slices
  • 1 medium onion, chopped
  • 1/3 cup chopped celery
  • 2 1/2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 package Zatarain's Original Dirty Rice Mix


  1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside. Heat remaining 1 tablespoon oil in skillet on medium heat. Add sausage, onion and celery; cook and stir 3 minutes or until sausage is lightly browned and vegetables begin to softened.
  2. Stir in water, tomatoes and rice mix. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Makes 8 servings

Notes, Tips & Suggestions
Chef John Besh, Besh Restaurant Group, New Orleans

Preparation Time:
15 minutes

Cook Time:
35 minutes





Refrigerator Cooking


Refrigerator Cooking