Crowd-pleasing recipes for game day

March Madness means weeks of dedicated viewing time as basketball fans watch with anticipation leading up to the Final Four. Big game excitement also means big appetites and an exciting menu can keep guests as satisfied with the food as they are with the game.

With that in mind, French’s Foods sent us some great recipe ides featuring two of America’s favorites: French’s Mustard and French’s French Fried Onions (found in the canned vegetable aisle).

They suggest making a platter of French’s Crunchy Onion Chicken Fingers featuring French’s French Fried Onions. The easy recipe takes 10 minutes of prep time and is ready to serve in less than 30 minutes. Then, serve it with some French’s Honey Mustard Dipping Sauce, which also tastes great with pretzel sticks and veggies.

For additional everyday recipes, visit www.frenchs.com.

Watch for the next Cooking with Beth entry using recipes with Frank’s Hot Sauce.

Party size crunchy onion chicken tenders

8 servings

6 ounce can (3 cups) French’s Original French Fried Onions
1/4 cup flour
2 pounds boneless chicken breasts or cut into tenders
2 eggs, beaten

Crush French Fried Onions with flour in plastic bag.

Dip chicken tenders into egg and coat in onion crumbs.

Bake 15 minutes at 400 degrees until chicken is cooked.

To make ahead of time, cover and refrigerate several hours or overnight. To reheat, place on baking sheet and bake uncovered just before serving.

Savory hummus dip (dairy)

1 15 ounce can reduced sodium chick peas, rinsed and drained
1/2 cup light sour cream
1/4 cup chutney or apricot jam, chopped
1/4cup French’s Classic Yellow Mustard
2 teaspoons curry powder
1/4 teaspoon salt
1/4 cup chopped cilantro (optional)

Blend beans, sour cream, jam, mustard, curry powder, and salt in food processor until smooth. Stir in cilantro. Spoon into serving bowl. Serve with crackers or cut-up vegetables. Makes 8 servings (2 cups)

French’s party pinwheels (recipe adapted)

1 package refrigerated pizza crust dough
1/2 cup French’s Spicy Brown Mustard
1/3 pound thin sliced deli roast beef or turkey
1 7-ounce jar roasted red peppers, drained well and thinly sliced
2 cups (4 ounces) French’s French Fried Onions
1 large egg beaten with one tablespoon water

Heat oven to 400 degrees. Unroll dough; place on baking sheet coated with cooking spray. Press out dough to 12 x 8-inch rectangle. Brush mustard on dough to within 1/2-inch from edges. Layer roast beef, turkey, and red peppers on dough. Sprinkle with 1 cup French Fried Onions. Roll up dough from long edges into a jelly roll shape. Press dough together at ends to seal. Please dough seam-side up on baking sheet. Using a sharp knife, slit top of dough every 2-inches to vent. Bake 15 minutes until crust is just golden. Crush remaining onions. Brush dough with egg mixture and sprinkle with crushed onions. Bake 5 minutes longer. Cool before cutting into slices.

Makes 8 servings

Cooking with Beth

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