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Table Setting Tips for Football Season
Football is in the air this season. Bring the fun of the sport to your dinner table – it’s sure to be a touchdown with your Hungry Jack® Family!
What you’ll need:
A Green Table Cloth
Two Small Pom-Poms
A Football
White Crepe Paper
Confetti
Brown Plates
White Tableware
Brown Construction Paper
A Marker
Scissors
Directions:
1. Place the green table cloth on the table. Place the White Crepe paper along the table to create lines on your “field”.
2. Place the pom-poms and football in the center of the table for a centerpiece.
3. Cut footballs out of paper to create name cards. Set the table depending on the amount of guests that will be at dinner.
4. Spread the confetti around the table for extra decoration. You may also find other football-themed products for your table such as football cups, plates or bowls.
*A dagger, dripping with blue ichor, is hurled through a nearby window and is embedded in the wall. There is a note attached.*
Dear cultists, as you may know, you released a swarm of little blue monstrocities with speech impediments upon the Thieves Guild last night. Now, if you only attacked the thief who stole from you, you wouldn't be getting this message. But no, you had to attack the guild as a whole. That, my good enemies, means war.
-The Masked Rogue
Hmm .. give him to Hungry Jack and he might be able to make something useful from his carcass.
Ham and Fresh Pineapple Kabobs
Ingredients:
• 12 (10-inch) wooden skewers
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 fresh jalapeño chile, seeded, chopped
• 1 medium jicama
• 2 1/4 pounds boneless cooked ham, cut into 60 (3/4-inch) cubes
• 48 (3/4-inch) chunks fresh pineapple, (about 1/2 medium), peeled
Preparation Directions:
1. PLACE wooden skewers in shallow dish. Cover with water. Soak at least 30 minutes.
2. HEAT grill. In small saucepan, heat syrup and chile over medium heat until mixture comes to a boil, stirring occasionally. Set aside.
3. CUT jicama into 1/4-inch thick slices. Cut into 3/4-inch pieces. Alternately thread ham, jicama and pineapple on wooden skewers, using about 5 ham and 4 pineapple chunks on each skewer and ending with ham cube.
4. When ready to grill: PLACE skewers on gas grill over medium heat or on charcoal grill, 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until heated, turning twice and brushing lightly with syrup mixture.
Yield: 12 kabobs
Prep Time: 30 min
Cook Time: 8 min
Maple Glazed Pork Tenderloin
Ingredients:
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter or margarine
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup
Preparation Directions:
1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.
Yield: 4 servings
Prep Time: 7 min
Cook Time: 12 min
I have opened a bag of holding full of our little blue friends, dread lord. I have personally trained them to be maneaters. That should keep the Thieves' Guild occupied for awhile.Hopefully they eat a kobold or two as well...
Not to worry dread lord. I haven't fed them in three days. They won't be picky.
