The Biggest Season in the South

Tailgate in Style with French's

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Fun Facts about French's

French’s Mustard is the official mustard
of the New York Yankees. In one year
at New York's Yankee Stadium more than
1,600 gallons plus 2,000,000 individual
packets of mustard are consumed.

Mustard plants produce about
1,000 pounds of seeds per acre.

Yellow globe onions are used to make French’s French Fried Onions

Over 700 million pounds of mustard
 are consumed worldwide each year.

Americans use more mustard than
any other country in the world.

More than 40 million Green Bean
Casseroles are made per year using
French’s French Fried Onions

The Chinese say to store mustard
upside down to make it hotter.

It’s not the mustard seed that gives
French’s its vibrant sunny color
but the spice, turmeric

12,500 cases of French’s French
Fried Onions are produced EACH day

The seasons in the South are less than predictable, but there is one season that gets bigger and better each year...football season. That's right folks, it's time to break out the tents, tables and boundless amounts of food and drink. Each year we always try to find new, innovative recipes for our football get togethers, but there is one essential element that is always included—French's Mustard.

French's Mustard began over 200 years ago when Jeremiah Colman first sold mustard flour in 1814, but it was almost 90 years before the French brothers, Francis and George, introduced their French's Cream Salad (Yellow) mustard at the 1904 St. Louis World's Fair. It was a new flavorful mustard that was mild compared to the hot and spicy varieties that were common at the time. It came in a 9-ounce jar with wooden paddle for serving and sold for only 10 cents. The hot dog was also introduced at the fair during the same time.

Boy, have we come a long way since then! Mustard is now a staple in nearly every refrigerator and considered one of the most used toppings on sandwhiches, hot dogs and burgers. French's may have made it's name with yellow mustard, but they have much more to offer, including French's French Fried Onions that top the classic green bean casserole that has graced nearly every American's table. In addition, French's offers a variety of mustards from sweet to spicy, ketchup, Worcestershire sauce,  hot sauce, potato sticks and new varieties of their classic French Fried Onions.

So this tailgating season, be sure to wow your friends and family with some of French's Food Company's hundreds of recipes and sauces. With a dedicated team creating savory recipes for every meal, French's is sure to score a touchdown! 

Avocado Deviled Eggs
Makes 12 servings  |  Prep Time 25 min

12 hard cooked eggs, peeled and halved lengthwise
1 Avocado, diced
¼ cup FRENCH’S® Classic Yellow® Mustard or FRENCH’S® Spicy Brown Mustard
3 Tbsps Plain nonfat Greek yogurt
1 Tbsp Fresh cilantro, chopped
½ tsp Salt
½ cup FRENCH’S® Crispy Fried Onions, divided

Remove egg yolks, reserving egg whites. Lightly mash egg yolks in small bowl. Stir in remaining ingredients except ¼ cup crispy onions. Spoon or pipe into egg whites. Garnish with additional remaining ¼ cup crispy onions and chopped cilantro, if desired. Refrigerate until ready to serve.
Tip: Spoon or pipe any leftover filling onto crackers or endive leaves for a delicious appetizer or snack.

Banh Mi Hot Dogs
Makes 8 servings  |  Prep Time 20 min  |  Pictured on page 37

⅓ cup Dill pickle juice
1 Tbsp. Granulated sugar
4 cups Coleslaw with extra carrots
4 Vlasic® Kosher Dill Spears, thinly sliced
½ cup Red onion, thinly sliced (optional)
⅔ cup Hellmann’s ® Real Mayonnaise
½ cup FRENCH’S® Classic Yellow® Mustard
1-2 Tbsps FRANK’S RedHot® Slammin’ Sriracha® Chili Sauce
8 bun length Hot dogs, grilled
8 Hot dog buns, toasted
1 Ripe mango, peeled and cut into thin strips (optional)

Combine pickle juice and sugar in medium bowl. Add coleslaw, pickles and red onion and toss to coat. Combine mayonnaise, mustard and Sriracha; set aside. Spread each bun with about 1 Tbsp mayonnaise mixture. Top with hot dog, mango and slaw mixture. Drizzle with additional mayonnaise mixture.

 

Spicy Beer Cheese Dip
Makes 3 cups  |  Prep Time 5 min  |  Cook Time 3 min
spicy beer cheese dip

1 ( 8 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. sliced sharp cheddar cheese
¼ cup FRENCH’S® Classic Yellow® Mustard Spicy
1 Tbsp. FRENCH’S® Classic Worcestershire Sauce
1½ tsp. garlic powder
½ cup beer
3 green onions, chopped (optional)               
Combine cream cheese, cheddar cheese, mustard, Worcestershire and garlic powder in microwave safe bowl. Microwave on High 2 to 3 minutes, stirring once halfway, until smooth. Stir in beer and green onions until blended. Microwave 1 minute or until hot. Serve with pretzels or your favorite dippers.

 

Layered Mexican Dip
Makes 12 appetizer servings  |  Prep Time 30 min

1 (15 oz.) can Pinto beans, drained
½ cup Spicy salsa
¼ cup Fresh cilantro, chopped (optional)
1 cup Sour cream
1 container (12 oz.) Prepared guacamole
1½ cups Ripe tomatoes, chopped
1 cup Shredded cheese
½ cup sliced ripe olives
1⅓ cups (2.8 oz.) FRENCH’S® Crispy Fried Onions or Crispy Fried Onions White Cheddar

Process beans, salsa and 2 Tbsp cilantro in food processor. Spread into 9-in. pie plate. Spread sour cream, then guacamole over bean mixture. Sprinkle with tomatoes, cheese and olives. Cover and chill. Top with Crispy Fried Onions and remaining cilantro. Serve with chips. Tips: Prepare dip ahead. Top with Crispy Fried Onions just before serving.

Deli Stuffed Pizza Breaddeli stuffed pizza bread
Makes 12 servings  |  Prep Time 20 min  |  Cook Time 15 min

1 (13.8 oz.) pkg Refrigerated pizza crust
⅓ cup FRENCH’S® Spicy Brown Mustard
1 lb. Deli meats and cheese such as salami, provolone cheese, and ham, sliced
1 large Egg, beaten
1 tsp Poppy or sesame seeds

Preheat oven to 425°F. Unroll pizza dough on lightly floured board. Roll into 13 x 10-inch rectangle. Spread mustard evenly on dough. Layer luncheon meats on dough, overlapping slices, leaving a 1-inch border around edges. Fold ⅓ of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long edge to seal. Pinch ends together and tuck under dough. Place on greased baking sheet. Cut shallow crosswise slits on top of dough, spacing 3-inches apart. Brush stromboli lightly with beaten egg; sprinkle with poppy seeds. Bake 15 to 18 minutes or until deep golden brown. Remove to rack; cool slightly. Serve warm. Tip: Place this stuffed pizza bread hot on the buffet table and let your guests serve themselves. Vary each with a different selection of cheese and meat, and French’s Mustard.

Get Sauced

Sweet Chili Mustard Dip 'N Sauce  
½ cup FRANK'S RedHot Sweet Chili® Sauce
½ cup FRENCH'S® Classic Yellow® Mustard
Combine all ingredients. Refrigerate until ready to use. Tips: Great on turkey sandwiches, as a dipping sauce for vegetables or fruit, or use as a stir-fry sauce for chicken, veggies or seafood. (Makes 1 cup)

Raspberry Mustard Dip 'N Sauce  
With only two ingredients, this sweet and savory sauce pairs well with everything from fruit and veggies to chicken, pork, and fish.
½ cup FRENCH'S® Classic Yellow® Mustard or Spicy Brown Mustard
½ cup Seedless raspberry preserves
Combine all ingredients. Refrigerate until ready to use. (Makes 1 cup)

Sweet Soy Mustard Dip 'N Sauce   
½ cup FRENCH'S® Classic Yellow® Mustard
¼ cup Soy sauce
¼ cup Brown sugar
Combine all ingredients. Refrigerate until ready to use. Tips: Brush on chicken, pork, seafood or veggies when grilling. Use in stir-fried dishes. Toss with pasta and veggies for a quick Asian-style salad. (Makes 1 cup)

Spicy Crema  Makes ⅓ cup
¼ cup Sour cream
2 Tbsps FRENCH'S® Classic Yellow® Mustard Spicy
2 Tbsps Lime juice
¼ tsp Ground cumin
Combine all ingredients in small bowl. Refrigerate until ready to use. Great for tacos!

Sriracha Mustard Dip 'N Sauce  
¾ cup Mayonnaise
6 Tbsps FRENCH'S® Classic Yellow® Mustard
6 Tbsps FRANK'S RedHot® Slammin' Sriracha® Chili Sauce
¼ tsp Ground chipotle chili powder or 2 tsp puréed chipotle chilies in adobo sauce
Combine all ingredients. Refrigerate until ready to use. Tips: Great as a sandwich spread, on burgers or fish tacos. Makes a great dip for breaded shrimp or chicken. (Makes ¾ cup)

Honey Chipotle Mustard Dip 'N Sauce  
½ cup FRENCH'S® SUPER Classic Yellow® Mustard
¼ cup Honey
2 Tbsps Lime juice
¼ tsp Ground chipotle chili powder or 2 tsp puréed chipotle chilies in adobo sauce
Combine all ingredients. Refrigerate until ready to use. Tips: Great as a sandwich spread, salad dressing or brushed on grilled or roasted chicken, fish, pork or fruit. (Makes ¾ cup)

Maple Mustard Dipping Sauce   
Use this with Maple Mustard Grilled Chicken Wings. This recipe was created by Deborah from Taste and Tell: www.tasteandtellblog.com
¼ cup Mayonnaise
¼ cup FRENCH'S® Classic Yellow® Mustard Spicy
2 Tbsps Maple syrup
Combine all ingredients; refrigerate until needed. (Makes ½ cup)

Sweet & Zesty Potato Salad
Makes 6 servings  |  Prep Time 15 min  |  Cook Time 12 min

1½ lbs. Red potatoes, cut into small cubes
1¼ tsp Salt, divided
½ cup Light sour cream
⅓ cup FRENCH'S® Honey Mustard
⅓ cup Plain nonfat yogurt
1 cup Celery, sliced
½ cup Sugar snap peas, halved
½ cup Yellow peppers or red bell pepper, thinly sliced
¼ cup Red onion, diced

Boil potatoes with ½ tsp salt in water to cover for 12 min. until potatoes are tender. Drain and cool. Combine sour cream, mustard, yogurt and ¾ tsp salt in large bowl. Toss in potatoes, celery, peas, bell pepper and onion; mix well. Chill 1 hour before serving.

Meatloaf Bombssweet and zesty potato salad
Makes 8 servings  |  Prep Time 15 min  |  Cook Time 25 min

2 lbs. Ground beef
1 cup FRENCH’S® Crispy Fried Onions, crushed
1 large Egg
1 cup FRENCH’S® Tomato Ketchup
4 Tbsp. FRENCH’S® Classic Worcestershire Sauce, divided
2 Tbsp. FRENCH’S® Classic Yellow® Mustard

Preheat oven to 350°F. Lightly grease 8 muffin cups in 12-cup muffin pan. Combine ground beef, onions, egg, ½ cup ketchup, 2 Tbsps worcestershire and mustard. Evenly fill 8 muffin cups with beef mixture, mounding mixture. Combine remaining Ketchup and Worcestershire and brush over tops of meatloaves. Place muffin pan on baking sheet and place in oven. Bake 25 minutes or until done. Cool in pan 5 minutes before removing. Tip: To make these Meatloaf Bombs even better, press a 1-inch cube of your favorite cheese or 2 tater tots into center of each meatloaf before brushing with glaze. Glaze and bake as directed.

Corn Bread Taco Bake
Makes 6 servings  |  Prep Time 12 min  |  Cook Time 25 min

1½ lbs. Ground beef
1 (1⅛ oz.) package Taco seasoning mix
½ cup Water
1 (11 oz.) can Whole kernel corn, drained
½ cup Green peppers, chopped
1 (8 oz.) can Tomato sauce
1 (8.5 oz.) box Corn muffin mix, plus ingredients to prepare mix
1⅓ cups FRENCH’S® Crispy Fried Onions White Cheddar or FRENCH’S® Crispy Fried Onions
½ cup Shredded cheddar cheese

Heat oven to 400°F. In large skillet, brown ground beef; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour mixture into 2-quart baking dish. Prepare corn muffin mix according to package directions. Stir in ⅔ cup Crispy Fried Onions. Spoon corn muffin batter around edge of beef mixture. Bake, uncovered, 20 minutes or until corn bread is done. Top corn bread with cheese and remaining onions. Bake 1 minute until onions are golden.

Spicy Crunchy Burgerspicy crunchy burger
Makes 6 servings  |  Prep Time 10 min  |  Cook Time 10 min

A great summer burger is all about the toppings. Zesty sauce, crisp bacon, melted cheese and crunchy onions are the perfect complement to a juicy burger.

1½ lbs. Ground beef
6 slices American cheese
6 Hamburger rolls or Kaiser rolls, split
6 Tbsps FRANK'S RedHot® Original Cayenne Pepper Sauce
1 cup FRENCH'S® Crispy Fried Onions
12 slices Bacon, cooked

Form ground beef into 6 burgers. Grill burgers over high heat until juices run clear (160°F internal temperature). Top each burger with one slice cheese and cook until cheese melts. Arrange burgers on rolls. Top with RedHot, bacon, French Fried Onions and lettuce and tomato, if desired.

Get Sauced

Zesty Remoulade Sauce
Great served with crab cakes.
⅔ cup Mayonnaise
2 Tbsp. FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® XTRA HOT Cayenne Pepper Sauce
2 Tbsps FRENCH’S® Spicy Brown Mustard or Bold ‘n Spicy Deli®
2 tsps Sugar
1 tsp Old Bay® seasoning
Whisk all ingredients together. Chill. (Makes 1 serving)
 
Mustard Ranch Dip  
1 cup FRENCH'S® Spicy Brown Mustard
½ cup Ranch dressing
⅓ cup Grated Parmesan cheese
Combine all ingredients. Spoon into serving bowl and chill until ready to serve. Serve with pretzels or cut-up vegetables. (Makes 2 cups)

Tangy Apricot Dipping Sauce  
1 jar (18 oz.) Apricot preserves
6 Tbsps FRENCH'S® Spicy Brown Mustard
3 Tbsps Cider vinegar
Place all ingredients in blender or food processor; cover. Process on high until sauce is smooth. Transfer to small saucepan. Cook and stir over medium heat for 3 minutes until hot and bubbly. Great for dipping cheese cubes, fresh fruit, chicken nuggets or shrimp. (Makes 2 cups)

Creamy Horseradish Mustard Dip  
1 cup FRENCH'S® Horseradish Mustard
1 cup Butter, softened
Combine all ingredients. Serve at room temperature with pretzels. Tips: For a delicious flavor boost, add a dollop to steaks, chicken, veggies or potatoes. (Makes 2 cups)

Coconut Curry Dip 'N Sauce
½ cup FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Classic Yellow® Spicy Mustard
½ cup Coconut cream
½ tsp Curry powder
Combine all ingredients. Refrigerate until ready to use. (Makes 1 cup)
Tips: Great on turkey sandwiches, as a dipping sauce for vegetables or fruit, or use as a stir-fry sauce for chicken, veggies or seafood.

Zesty BBQ Sauce
½ cup FRENCH'S® Tomato Ketchup
½ cup Molasses
¼ cup FRENCH'S® Classic Yellow® Mustard
¼ cup FRENCH'S® Classic Worcestershire Sauce
2 Tbsps FRANK'S RedHot® Original Cayenne Pepper Sauce
Mix all ingredients together in small sauce pan. Heat till warm and set aside. (Makes ½ cup)

For hundreds of great recipes log onto: www.frenchs.com/recipes

 

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