The Titans began as an original member of the 1960s American Football League (AFL) as the "Houston Oilers." The club was one of the AFL’s most dominant teams early on, capturing two of the league’s first three championships.
The Oilers were the first AFL team to sign an active NFL player. Later, the team would play their home games in the Houston Astrodome, which revolutionized the outdoor game.
In 1997, the Oilers announced that the club would relocate to Nashville. However, the new stadium was still two years from being completed. So the team moved to Memphis and became the "Tennessee Oilers," playing at the Liberty Bowl Memorial Stadium. The following season, the team played its home games in the city of Nashville but at Vanderbilt University.
In 1998, owner Bud Adams wanted a nickname change. He set up an advisory committee to choose the new moniker. In Nashville, there is a full-scale replica of the Parthenon and other Greek influences and the city was already known as “the Athens of the South.” Adams chose "Titans" from a list of suggestions to reflect heroic qualities.
Adams elected to call his team by the state name instead of “Nashville” to better represent the entire region instead of only one city.
This franchise has won two AFL titles: 1960 and 1961.
One note of interest: The Titans logo contains three red stars. These represent the three main cities in the State of Tennessee—Nashville, Memphis and Knoxville.
Origin Facts:
Established: 1960
Original Owner: Bud Adams
Original Colors: Columbia blue, red and white
First Stadium: Jeppesen Stadium, seating 37,981
Retired Jerseys: No. 43 Jim Norton, No. 65 Elvin Bethea, No. 34 Earl Campbell, No. 63 Mike Munchak, No. 74 Bruce Matthews, No. 1 Warren Moon
The person who posted this recipe said she used Mexican spice blend while making the balls and then served them with a jarred salsa, but you could use an Italian spice blend and dip them in warmed pizza sauce, or simply use your favorite prepared condiment.
Makes20 balls
Cooking Time20 min
Cooking MethodOven
- 1 (6-ounce) package mac and cheese plus ingredients called for on the package
- 2 tablespoons vegetable oil, divided
- 1 cup bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons dry parsley flakes
- 1/2 teaspoon cayenne pepper, pepper flakes or a seasoned dry herb mix you prefer (see note)
- 1/2 cup all purpose flour
- 2 beaten eggs
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Make the mac and cheese per directions on the box, adding teaspoon cayenne pepper to the mix (if desired). Remove from the cooking pan and store in a 1 quart storage container in the refrigerator at least 8 hours to become very firm - it must be very well chilled before continuing.
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When ready to bake, reheat oven to 425º. Line a baking sheet with foil and rub with at least 1 Tablespoon of the vegetable oil - reserve the rest of the oil.
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Place bread crumbs, Parmesan cheese, and dry herbs into a shallow bowl. Place flour into another bowl, and the eggs into a third bowl.
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Use a small ice cream scoop or a tablespoon measure to scoop balls of the mac and cheese, one by one forming them in your hands which have been rubbed with the remaining oil. Drop each ball into the flour, then into the egg, then into the bread crumbs, rolling in your oiled hands and then place them an inch apart on the prepared bake pan. Continue until all of the mac and cheese are used you should have about 20 small balls.
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Bake for 10 minutes. Check them and continue 7 -10 minutes until balls are lightly browned be sure they do not burn on the bottom.
Serve immediately as is or with a dip of your choice.
