Owned by our farm families in New York & New England — Since 1919
Cabot, VT. (Sept. 5, 2007) – Let’s face it, when it comes to football, half the fun on game day takes place not on the field but between the hash marks in the parking lot. That’s right, with more than one million football fans bellying up to the proverbial bumper for pre-game meals every weekend, tailgating is now every bit as popular as the game itself. From high school to college to pro football, fans nationwide flock to parking lot picnics ranging from small gatherings of three or four fans eating from the trunks of their cars to block party-sized gatherings of fans who show up in multi-million dollar motor coaches, RVs, pickup trucks, motorcycles and everything in between.
So what makes tailgating so popular? According to tailgate expert Kerry J. Byrne, a Boston Herald food writer and publisher of ColdHardFootballFacts.com, “Tailgating takes an ordinary day at the game and turns it into an all-day celebration of friends, family and food. It is a great American tradition that deserves great American recipes.”
Whether you are in the middle of a massive stadium parking lot or right in your own living room, you can be the king or queen of your next tailgate party by serving up healthy meals and snacks made with delicious Cabot® Cheese from Vermont-based Cabot Creamery Cooperative, best known as “Makers of The World’s Best Cheddar Cheese.”
Football season is a great time to get together with friends and family and have fun with one of America’s favorite spectator sports. Cabot’s famous cheddar cheese is the easy and healthier choice for game-day snacking or cooking. Now that’s a touchdown in any fan’s playbook!
Visit the Cabot Creamery website to tackle new ways to use cheese in creative and easy recipes by Cabot Chef Jon Ashton, Paula Deen or even recipes tried out on NBC’s “Today Show.”
Recipes found on the website include:
•Low calorie, low fat and low sodium options
Kick off your party with Cheddar Tomato Quesadillas and Baked Cheddar Crisps, and a wide variety of con quesos and fondue options.
Kids scramble for Crazy Bobs (cheese/veggie kabobs) and “Meltdown” bagels.
•Beer pairing tips
Try a Cabbage, Apple and Cheddar Slaw with an Extra Special Bitter, or PastaSalad w/ Chicken, Chipotle, Cheddar & Corn with an India Pale Ale.
The website offers dozens of tested recipes so football fans can serve up unique and healthy options at tailgating or game night parties - a touchdown for Americans tackling obesity as a national health crisis. Visit www.cabotcheese.coop/recipes and plan your party around the next big game on the schedule.
SAMPLE TAILGATING RECIPES
FOR GAME NIGHT: MVPizza
(Makes 8 Slices)
1 (12-inch) pre-cooked pizza crust
1 (15.5-ounce) can black beans, rinsed and drained
1 tablespoon olive or vegetable oil
1 cup tomato salsa, plain or roasted corn
1 cup diced cooked chicken
1 (4.25-ounce) jar whole mild green chilies, chopped
4 ounces Cabot Sharp or 50% Reduced Fat Cheddar Cheese, grated (about 1 1/3-cups)
1/4 cup coarsely chopped fresh cilantro leaves
1. Preheat oven to 400 degrees. Place crust on large baking sheet.
2. Place half of beans and oil in small bowl, setting rest of beans aside; mash into coarse paste. Spread bean mixture over crust.
3. Put salsa in strainer or colander and shake to remove excess liquid; spread salsa over beans. Evenly distribute chicken, chilies and reserved beans on top. Sprinkle with cheese.
4. Bake for 12 to 15 minutes or until cheese is beginning to color. Remove from oven and sprinkle with cilantro. Let stand for several minutes before cutting into slices.
FOR THE STADIUM: 5-Point Spread
(Makes about 1 ½ cups)
8 ounces Cabot Sharp or Extra Sharp Cheddar Cheese*, grated (about 3 cups)
4 ounces cream cheese
1/3 cup dark beer
1 tablespoon Dijon mustard
Large pinch cayenne pepper
Thin-sliced rye or multi-grain bread or crackers
1. Combine first five ingredients in food processor or
blender; process until smooth and creamy.
2. Serve with bread or crackers.
*Or flavored Cabot Cheddar, such as Pepper Jack or Horseradish
FOR HALF-TIME HUNGER: Toasted Hero Sandwiches
1 (16-inch) loaf French bread, split lengthwise
3 tablespoons honey mustard
2 cups grated Cabot Sharp or Extra Sharp Cheddar* (about 8 ounces)
2 plum tomatoes, sliced
1/2 pound sliced ham or smoked turkey breast
1. Preheat broiler.
2. Place bread cut-side-up on baking sheet and broil until toasted.
3. Remove from broiler. Spread each half with honey mustard and sprinkle each half with cheese. Return to broiler until cheese is melted.
4. Arrange tomatoes and ham or turkey breast over one bread half and press remaining half on top. Cut crosswise into four pieces.
*Or flavored Cabot Cheddar, such as Sun-dried Tomato Basil or Chipotle
ABOUT CABOT CHEESE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by
the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop
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