American Meat Institute and National Hot Dog & Sausage Council Release Winning Recipes for Super Bowl XLIVThursday, February 4, 2010
Washington, D.C. – As Americans plan their menus for what is the second biggest eating day of the year —Super Bowl Sunday — the American Meat Institute (AMI) and National Hot Dog and Sausage Council (NHDSC) has released seven appetizer and entrée recipes that are sure to be a crowd pleaser during the big game.
Included in the new brochure, “Meat Eats for the Big Game,” is a little something for all football fans, ranging from Sideline Stuffed Sausage Mushrooms to Roast Beef Quarterback Quesadillas. The brochure also features recipes for Pigskin Pulled Pork Sliders, Endzone Enchiladas filled with spicy chorizo sausage, Gridiron Grilled Knockwurst and Potato Salad and Quick Smoked Sausage Jambalaya."Whether you are looking for finger foods or entrees, cooking on the grill or indoors, these recipes should be in your line-up on Sunday," said Janet Riley, NHDSC president and AMI senior vice president of public affairs. "And not only are these recipes easy to prepare, they will feed a big group without a big price tag."
To download a free copy of "Meat Eats for the Big Game," click here: http://www.hot-dog.org/.
Established in 1994, the National Hot Dog and Sausage Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on issues related to quality, safety, nutrition and preparation of hot dogs and sausages. http://www.hot-dog.org/.
The American Meat Institute represents the
interests of packers and processors of beef,
pork, lamb, veal and turkey products and their
suppliers throughout North America. Together,
AMI's members produce 95 percent of the beef,
pork, lamb and veal products and 70 percent of
the turkey products in the United States.
Headquartered in Washington, D.C., the
Institute provides legislative, regulatory,
public relations, technical, scientific and
educational services to the
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