Football season is well under way. During the past month, I have attended 10 games. Thursday, Friday and Saturday are football days at our house. The weather man wasn’t exactly kind to us at first — extreme heat and rain seemed to be the climate for game time. The cooler temperatures have certainly been a welcome treat!
Jack Cristil was and always will be the true voice of the Mississippi State Bulldogs. Listening to him broadcast the games on the radio was like visiting with an old friend. His calming baritone voice and unbiased play by play of the game made him one of the most well-respected broadcasters in the nation. Many times on game days, I would just move up and down the radio dial until I heard his voice to listen to the game being broadcasted.
Several years ago, we were leaving a restaurant in Starkville where Jack Cristil was also dining. We stopped, and Steve was going to introduce himself. There was no need. He remembered Steve, where he went to high school, when he played at State and the position he played there. I was amazed that he could remember all those facts with as many players he has seen of football rosters for many, many years.
The players affectionately called him “Coach Cristil.” Steve told me that he always went with the team on road trips. He would enter the plane or bus with the same statement every time. “Gentlemen, how are we today?”
My heart goes out to his friends and family. He will be missed.
As Jack would say, I’ll wrap this one up in maroon and white.
Hope you enjoy today’s recipes. Thanks for reading.
ALMOND RICE
1 cup uncooked rice
1 can beef consommé
½ cup chopped onion
1 stick butter
½ cup slivered almonds
2 cups water
Mix all ingredients together in a large casserole dish. Bake at 350 degrees for about an hour or until all liquid is absorbed.
ROASTED HERBED POTATOES
6 pounds baby Yukon gold potatoes
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh chives
2 tablespoons minced garlic
1 tablespoon kosher salt
1 teaspoon black pepper
Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss together potatoes and remaining ingredients until well coated. Arrange potatoes in a single layer on prepared pan. Bake for 30 minutes or until potatoes are tender and brown. Garnish with additional rosemary, if desired.
EASY CHEESY LAYERED DIP
1 (8-ounce) cream cheese, softened
1 can cheddar cheese soup
1 cup chunky salsa
Spread the cream cheese in the bottom of a 9-inch microwaveable plate. Top with the soup, and then the salsa. Microwave on high for two minutes or until the mixture is hot. Serve with tortilla chips.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
