Pigskin's Past

Way before Peyton Manning, goalposts and the Chicago Bears, the game of football was shaped by the first permanent settlement in North America. The origin of American football can be traced to the Virginia colony in Jamestown in the 1600s, according to the book “A Brief History of American Sports,” by Elliott J. Gorn. He notes how settlers participated in a game of catch and carry, using a silver ball. The playing field was the countryside, with well-known landmarks serving as goals, where players engaged in a rough-and-tumble exercise of dragging each other over hills and dales to reach the ultimate destination. The winners received some type of prize, and everyone celebrated afterward with a feast.

More recently, the Oneida Football Club, a group of Boston prep school boys, formed a team in the early 1860s and created a game that combined soccer and rugby. In 1869, Rutgers and Princeton played what is considered to be the first college football game, though it hardly resembles today’s sport. Each team lined up 25 players and simply went at it. Rutgers won, 6-4.
 

Sweet & Sour Pork and Pineapple Stir-Fry

Ingredients:

  • 1 pound pork tenderloin
  • 1/2 t. salt
  • 2 T. plus 1 t. cornstarch, divided
  • 2 cups fresh sugar snap peas
  • 1/2 pineapple, peeled and cored
  • 3 T. soy sauce
  • 1 T. rice vinegar
  • 1/3 c. apricot preserves
  • 1 T. vegetable oil
  • 1 medium red onion, cut into wedges
  • 3 c. hot cooked rice
  

Directions:
Trim fat from pork tenderloin and slice lengthwise into four strips, then slice crosswise. Combine pork, salt and 2 T. of the cornstarch in bowl; set aside. Next, cut sugar snap peas in half crosswise on a bias. Cut pineapple half into 1/4-inch pieces. For sauce, combine soy sauce, vinegar and remaining cornstarch in small bowl; whisk well. Add preserves and whisk well; set aside.

Add oil to skillet; heat over medium-high heat 1–3 minutes or until shimmering. Place pork flat into skillet and cook undisturbed 4–6 minutes or until browned on one side. Turn pork over and cook an additional 1–2 minutes. Add onion. Cook until onion begins to brown. Reduce heat to medium; add snap peas, pineapple and sauce. Cook 1–2 minutes or until sauce is thickened, stirring constantly. Serve over rice.

Source: The Pampered Chef. Find more recipes or a consultant at www.PamperedChef.com.

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