There's much more to eating local than just shopping at your neighborhood farmers' market.

Purchasing products prepared by businesses located in East Tennessee is a great way to keep your money close to home and maintain jobs in our area.

As you put together your tailgating menu, keep in mind those companies that help shape the lives of East Tennesseans.

The following recipes are shared by Bush Brothers and Co., located in Knoxville and Chestnut Hill; Wampler's Sausage Inc., Lenoir City; Swaggerty's Sausage, Kodak; and Mayfield Dairy Farms, Athens.

In addition, Mayfield has created a new ice cream named Big Orange Blast, that's made with vanilla ice cream and a swirl of orange sherbet.

Tailgate-tastic bean dip

1 (28-ounce) can Bush vegetarian baked beans

3 tablespoons olive oil

2 teaspoons cumin, ground

2 teaspoons coriander, ground

1/2 teaspoon ginger, ground

1/2 teaspoon cardamom, ground

1 teaspoon paprika

1 teaspoon onion powder or minced onion

1 teaspoon garlic salt

1 tablespoon soy sauce

Pinch of cayenne powder

Black pepper, to taste

Pour vegetarian baked beans into a blender or food processor and puree until the beans form a smooth paste. Set aside.

In large saucepan over grill or stove top, heat oil on low, add cumin, coriander, ginger, cardamom, paprika, onion powder, garlic salt and stir. Heat spices for five minutes over medium heat to bring out flavors. Add pureed beans and stir well. Add soy sauce and cayenne pepper, stirring one final time. Season with black pepper, to taste. Serve warm with your favorite chips or crackers. Yield: 8-10 servings.

High-score salsa with beans

1 (28-ounce) can Bush vegetarian baked beans

1/2 medium red onion, chopped

1/2 medium orange bell pepper, chopped

1/2 medium green bell pepper, chopped

3 Roma tomatoes, seeded and chopped

1 teaspoon lemon juice

1 teaspoon hot sauce

2 cloves garlic, minced

Salt and pepper, to taste

Gently combine vegetarian baked beans, red onion, orange pepper, green pepper, tomatoes, lemon juice and hot sauce in a large bowl. Season with garlic, salt and pepper and stir. Chill in refrigerator at least one hour prior to serving. Use as a dip with your favorite chips or as a topping for burgers, burritos, quesadillas, or tacos.

A lotta crustadas

1/4 teaspoon garlic powder

1 stick butter, softened

16 ( 1/2-inch) thick rounds of French bread

1/2 pound smoked bacon

1 small shallot, minced

1 (28-ounce) can Bush's maple cured bacon baked beans, slightly drained

Salt and pepper, to taste

1 cup finely shredded Monterey Jack or cheddar cheese (optional)

2 tablespoons chives, chopped (optional)

Prepare barbecue grill or stove top grill pan for medium-high heat, 350-375 degrees.

Fold garlic powder into softened butter and spread on one side of each bread round. Place unbuttered side down on grill just until grill marks appear, then turn over and grill 1 more minute. Remove from grill and set aside.

In frying pan, cook bacon over medium heat until crisp. Remove bacon, leaving 1 tablespoon of bacon grease in the pan. Place bacon on a paper towel to absorb excess grease and crumble once cooled. In same pan, cook minced shallots in leftover bacon grease until they just begin to color and soften.

Slightly drain excess liquid off the top of baked beans and scoop out beans into a small bowl. Gently fold in browned shallots and crisp bacon until just incorporated. Add salt and pepper, to taste.

Spread mixture on buttered side of each of the toasted bread rounds. If desired, pop bread rounds back onto the grill or stove top over indirect heat for 3 minutes, to warm up bread and bean mixture. If desired, sprinkle with shredded cheese right before serving and garnish with chives. Yield: 8-10 servings.

Sausage and cheese dip

1 pound Wampler's farm sausage (hot recommended)

2 pounds Velveeta cheese

1 (13-ounce) can evaporated milk

1 package dry garlic salad dressing mix

Brown sausage slowly in skillet. Drain grease. Melt cheese on low burner. Blend crumbled cooked sausage with cheese, evaporated milk and salad dressing mix. Serve with corn chips or fresh vegetables.

Sausage chili

1 pound Wampler's sausage (hot recommended)

1 (14-ounce) can whole tomatoes

1 (8-ounce) can tomato sauce

1 large onion diced

1 green pepper diced

Salt, pepper, and chili power to taste

Beans, optional

Saute sausage until light brown. Drain grease. Add tomatoes, tomato sauce, onion, pepper and seasoning. Simmer until done. For bean chili, add kidney or navy beans.

Country ham dip

2 (8-ounce) packages cream cheese, softened

1 cup chopped country ham

1/4 cup onion, finely chopped

1 cup Mayfield sour cream

1/2 teaspoon garlic powder

1 box chopped spinach, squeezed dry, optional

Mix all ingredients together. Serve with corn chips.

Mandarin orange salad

1 (9-ounce) container of whipped topping

1 (8-ounce) container Mayfield sour cream

1 (12-ounce) container Mayfield cottage cheese

1 (3-ounce) box of orange Jell-O

1 can fruit cocktail, drained

1/2 cup chopped pecans

2 (11-ounce) can Mandarin oranges

Combine all ingredients together. Chill before serving.

Sausage rolls

1 pound Swaggerty's All Natural sausage

1/4 cup Dijon mustard

1 tablespoon sage

1 tablespoon onion powder

1/2 onion, diced

1 egg, beaten

2 (10-ounce) cans puff pastry dough

Preheat the oven to 375 degrees. Fry sausage and onion and set aside. Unfold the pastry and cut into 12 squares. Brush each square with mustard. Put 2 heaping tablespoons of sausage mixture in the middle of the square. Roll dough around the sausage and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet and brush the tops with remaining egg. Serve with Dijon mustard for dipping. Yield: 12 servings

Samosas

1 tablespoon oil

2 teaspoons curry powder

1/2 teaspoon salt

2 cups refrigerated mashed potatoes

1/2 teaspoon pepper

1 (10-ounce bag) frozen peas, thawed

1 pound Swaggerty's All Natural sausage

1 (15-ounce) package refrigerated pie crusts

1 medium onion, chopped

Heat oil in large saucepan over medium heat. Add the onion and sausage. Drain. Add salt, pepper, and curry powder and cook, stirring 1 minute. Remove from heat and stir in the mashed potatoes and peas. Unroll the pie crusts and cut each into 6 triangles for a total of 12 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to baking sheet and bake at 375 for about 20-25 minutes. Yield: 4-8 servings

Mary Constantine may be reached at 865-342-6428.

© 2009, Knoxville News Sentinel
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