Sharing never tasted so good.
As New Year’s parties become mere memories, my focus shifts to the next big reason Americans have to gather together and celebrate with great food – Super Bowl Sunday.
I’ve learned that massive quantities of hot food and cold drinks are paramount for hosting a successful party. That’s why I’ve asked Latham employees to share some of their favorite recipes for comfort foods and appetizers. What I really enjoy about these recipes is that you can “fix ‘em and forget ‘em.” There’s no need to spend your time in the kitchen when there’s a party going on!
What are your favorite party or potluck recipes? Email them to me at
firstname.lastname@example.org or submit your recipe via our Latham Hi-Tech Seeds Facebook page. We’ll post recipes on our blog in advance of the Super Bowl. It’s a win-win: readers will get to enjoy your recipe, and you’ll be entered into a drawing for a 6-quart locking crock pot!
We’re also gathering ideas on Latham’s Pinterest account, so feel free to follow our “Super Bowl Party” board. If you have any great Idea’s make sure to tag us in your pin. (@Latham Seeds #LathamSuperBowl)
Email your favorite party or potluck recipe to email@example.com and be entered into a drawing for this Locking Crock-Pot. Submit your favorite recipe via our Latham Hi-Tech Seeds Facebook page for a double entry into the drawing!
Entries due January 25, 2013.
from Joy Bonin, Latham Office Manager
- 1 lb. cubed stew meat
- 2 cans beef broth
- ½ package dry onion soup mix
- 1 lb. carrots
- 2 small onions, chopped
- 1 stalk celery chopped
- 8 potatoes chopped
- Combine stew meat, beef broth and onion soup mix in a Dutch oven.
- Bake at 350° for 1 hour.
- Then add vegetables to pan and bake at 350° for another hour.
- I make and serve with a loaf of homemade bread. I make it in the fall for our extra hired help, and we also like it on a cold winter evening in the winter.
Turkey, Bean & Vegetable Chili
from Sandie Worner, Latham Sales Account Manager
- 1 lb lean ground turkey
- 1 med uncooked onion (chopped)
- 2 cloves garlic (minced)
- 2 stalks celery (chopped)
- 2 large uncooked carrots (chopped)
- 1 yellow & 1 orange bell pepper (chopped)
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 29 oz fat free, reduced sodium chicken broth
- 15 oz fat-free canned refried beans
- 29 oz canned diced tomatoes w/ mild green chiles
- 15 ½ oz canned kidney beans, rinsed & drained
- Coat a 12” sauté pan with cooking spray, & brown ground turkey over medium heat, drain & set aside.
- Coat a large pot with cooking spray, cook onion until soft but not browned; add garlic & cook for 1 minute. Add carrots, celery & peppers, cook for 5 minutes. Add chili powder, paprika, cumin, oregano, salt & cayenne and stir for 1 minute.
- Stir in broth, tomatoes, both types of beans, cooked turkey & bring to a boil. Reduce heat to low & simmer uncovered for 1 hour stirring occasionally.
OPTION: If you prefer less spicy chili, leave out the cayenne and use tomatoes without green chiles.