COTW: DEA Region Champs


The DEA Football Team was recently named Region Champs. They look forward to competing against Victory Baptist this Friday at 7:30pm in the GAPPS State Semi-finals. They invite you to come out to Eagle Field and cheer them on! Here are a few recipes they would like to share. Enjoy!



1 medium yellow onion-diced

1 pound 90% lean ground beef

2 ½ tablespoons chili powder

2 tablespoons tomato paste

1 ½ teaspoons salt

½ teaspoon ground black pepper

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans, drained and rinsed

1 (8 oz.) can tomato sauce


Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Add the onion. Cook for 5 minutes, stirring occasionally. Add the chili powder, tomato paste, salt, pepper. Stir until well combined. Add the diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.


EAGLES ARE ON FIRE (hot wings)

Canola oil, for frying

24 chicken wing parts (12 wings separated into 2 pieces)

One 12-ounce bottle cayenne hot pepper sauce, such as Frank's

1 stick butter

Several dashes Worcestershire sauce

Several dashes hot sauce, such as Tabasco

Ranch dip, for serving


Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. Add half the chicken wing parts to the oil and fry them until they are golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. Serve with ranch dip


CREAM the WARRIORS (banana pudding)

4 large eggs

3/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon plus a pinch salt

2 cups whole milk

1/2 teaspoon vanilla extract

30 to 40 vanilla wafers

3 to 4 medium ripe bananas


Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Preheat the oven to 425 degrees F. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.


No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment