Try these winning recipes the next time you attend a tailgate party.
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Here are some winning recipes for tailgate treats that we received from readers.
"These recipes (for dips) are great, but you will have a hard time getting around the guys to get a taste," writes Laura Bell. She says the Chili Cheese Dip came from a friend, Karen Henry.
- Melanie Bittle baked this cake shaped like a tailgater's coach. With her outside Neyland Stadium are, from left, her son Hunter, 2; her mother-in-law Patsy Bittle; and daughter Chelsie Bittle, 7. (SHNS photo by Jeff Adkins / The Knoxville News-Sentinel)
- Bryan Edwards cuts a smoked "drunken chicken." (SHNS photo by Jeff Adkins / The Knoxville News-Sentinel)
- Orange and white cake is a specialty of Sheila Overly of Maryville, Tenn. (SHNS photo by Jeff Adkins / The Knoxville News-Sentinel)
Chili Cheese Dip
one 8-oz. pkg. cream cheese, room temperature
1 can Hormel Chili with beans
1 small (2.5-oz.) can chopped black olives, drained
1 bunch green onion tops, chopped (not the bulbs)
one 8-oz. pkg. colby and Monterey Jack shredded cheese
one 8-oz. pkg. shredded sharp cheddar cheese
Spread bottom of deep pie dish with cream cheese. Add rest of the items in layers with the cheese on top. Bake in 350-degree oven about 20 minutes, until bubbly. Serve with chips.
Hot Bean Dip
2 large cans Frito-Lay bean dip
8 oz. sour cream
8 oz. cream cheese
1 pkg. taco seasoning mix
12 oz. grated Monterey Jack cheese
Mix with electric beater the first five ingredients; add 4 ounces of the Monterey Jack cheese. Mix well with spoon. Pour into casserole dish and top with remaining 8 ounces cheese. Bake at 350 degrees for 20 minutes.
Serve with Fritos or tortilla chips.
Pamela Britt, of Kingston, Tenn., offers a recipe for Seven-Layer Dip:
one 16-oz. can refried beans
1/4 cup sour cream
2 Tbs. chili powder
1/2 tsp. cumin
1 large jar chunky salsa (or one 10-ounce can Rotel tomatoes, drained); see note below
grated cheddar cheese, to taste, about 1-1/2 to 2 cups
one 2.5-oz. can sliced black olives, drained
* Note: Britt likes to use Pace Chunky Salsa. Use as much as needed to cover the layers or as much as desired.
Layer all items in order given in 3-inch-deep container. Layer each item twice, ending with scallions. Refrigerate about two hours. Serve with Frito Scoops.
Shredded cooked chicken goes into the following dip to serve with crackers. If taking it to a tailgate, pack in a container and keep the dip chilled.
Nacho Chicken Cheese Spread
1 cup (4 oz.) shredded mild cheddar or Monterey Jack cheese
1 cup shredded cooked chicken
1 cup reduced-fat sour cream
1 Tbs. packaged taco seasoning mix
1/2 cup cooked fresh or drained canned corn
one 4-oz. can chopped green chilies
Combine cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in corn and green chilies. Cover and refrigerate at least an hour before serving.
Serve as spread to use on crackers.
— American Dairy Association
For an at-home television-watch party, scoop bread hunks out of a round loaf of bread and fill the hollow with a warm spinach dip. Use the bread pieces for dipping into the "bowl."
Warm Spinach Dip in Bread Bowl
2 pkgs. (9 oz. each) frozen spinach soufflé, prepared according to package directions
4 oz. cream cheese, softened
3/4 cup plus 2 Tbs. grated Parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup chopped green onions
1 lb. round bread loaf
Preheat oven to 400 degrees. Combine prepared spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise and green onions in large bowl.
Slice top off bread. Carefully remove soft bread from inside, leaving 1/2-inch-thick shell. Cut top piece and soft bread into bite-size pieces.
Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons Parmesan cheese. Wrap loaf in foil, leaving the filling exposed.
Bake for 35 to 40 minutes or until heated through. Serve warm with bread pieces for dipping.
Makes about 10 appetizer servings.
— Nestle for Stouffer's
Sara Thompson of Chattanooga, Tenn., sends a variation, using French bread as the "bowl" and pieces of bread for dipping. By cutting up a second loaf of French bread, she has plenty of pieces for the dip. Formerly of South Carolina, Sara says she became a Vols fan after marrying Thomas Thompson, a University of Tennessee graduate. They enjoy coming to Knoxville for games.
Sara's French Bread
two 16-oz. loaves French bread
one 8-oz. pkg. cream cheese
one 8-oz. carton sour cream
2 cups shredded cheddar cheese
1/2 cup cooked ham, chopped
1/3 cup chopped green onions
1/3 cup chopped green bell pepper
1/4 tsp. Worcestershire sauce
1 tsp. chipolte pepper sauce (see note)
* Note: Thompson uses the Tabasco brand of chipolte pepper sauce.
Slice off a fourth of one bread loaf. Hollow out bottom section to leave a 1-inch shell. Cut bread top, inside pieces and remaining bread loaf into 1-inch cubes; place bread shell and cubes on large baking sheet. Bake at 350 degrees for about 12 minutes, or until lightly browned.
Beat cream cheese at medium speed with electric mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next five ingredients. Spoon into bread shell, wrap in heavy-duty aluminum foil and place on baking sheet. Bake at 350 degrees for 30 minutes. Unwrap and place on serving platter. Sprinkle with paprika and serve with toasted bread cubes.
Yield: one loaf.
During her 20 years of catering, Ann Andre learned a lot about tailgates.
The Knoxville resident worked in Gainesville, Fla., for 15 years, where she learned to work with royal-blue themes.
"The best I ever came up with was blue corn chips, flowers, plates, icing on my Seal of the University of Florida large round cake," she says. The cake was popular for graduations, and she says she even did one for a wedding held at halftime in a skybox during a homecoming game.
She also did a large Gator-shaped bread.
Andre, who attended the University of Tennessee, is retired and at home with her 91-year-old mother, Ruth McConnell, and her thoughts have turned to Big Orange tailgates.
She suggests brunch before the game and a buffet at halftime, leaving it until guests go home, which may be "quite awhile after the final whistle."
Instead of screwdrivers to drink, she recommends starting with mimosas or a nonalcohol drink of half an apricot, round-side up, in a large saucer-shape glass with apricot nectar, club soda and a cinnamon stick. Drinks might be followed by eggs goldenrod, "an old favorite my mom learned to make." Hard-cooked eggs are added to a plain cream sauce in a chafing dish. She surrounds the eggs with purchased cheese bread.
A bowl can be filled with orange and grapefruit sections, mango and sliced Golden Delicious apples. Sprinkle the fruit with sugar and a splash of golden rum. Serve coffee with a curl of orange peel on the edge of each mug.
For halftime fare, she suggests a spicy gazpacho made with six large diced yellow onions, four ribs of celery (chopped), two orange bell peppers (diced), and as much salt, white pepper and pepper flakes (or hot pepper sauce) as desired. Add orange juice or V-8 Juice to taste. Serve with cheese sticks made by sprinkling piecrust dough with Parmesan or any other cheese. Cut the dough into strips and bake the strips at 325 degrees until they are crispy.
A main dish she likes is a version of arroz con pollo made with yellow saffron rice.
Cover the bottom of a 9-by-13-inch casserole with the rice. Add water to cover the rice. Layer on chicken parts (any kind desired) and sprinkle them with curry power. Top the chicken with any cream soup, such as mushroom, cream of chicken or celery soup. Bake about an hour at 325 degrees. Remove from the oven after 30 minutes and make sure it isn't going dry; if rice looks dry, add more water. Return to oven and bake until chicken is cooked. Top with the new packaged cheese-flavored onion rings and bake about 20 minutes longer. Sprinkle additional curry powder on top, if desired.
For dessert, she buys an angel food cake and splits it into three layers. She uses orange sherbet between the layers and frosts it with orange yogurt. Mandarin orange sections can be used to garnish it.
Another of her favorites is ....
Orange Meringue Pie
1 cup orange juice
1 cup orange sections (bite-size)
2 Tbs. orange zest
1 cup sugar
5 Tbs. cornstarch (or flour)
3 beaten egg yolks
2 Tbs. lemon juice
2 Tbs. butter or margarine
baked pie shell (regular or gingersnap)
3 egg whites
1/4 cup sugar
few drops of Grand Marnier (liqueur)
Cook first five ingredients on low until mixture is clear. Add yolks and cook for five more minutes. Add lemon juice and butter. Spoon into baked pie shell.
Beat egg whites until stiff, but not dry; slowly add sugar and beat until stiff peaks form. Add liqueur. Spoon over filling in pie and bake at 350 degrees until light brown, about 10 minutes.
Jerri Roach-Carney, of Jacksboro, Tenn., says she has made the following Corned-Beef Roll recipe many times. The recipe came from a Southern Living magazine.
4 eggs, separated
1/2 cup all-purpose flour
1 Tbs. chopped fresh parsley
2 Tbs. sugar
one 12-oz. can corned beef
1/2 cup mayonnaise
1/2 cup diced celery
1/4 cup sweet pickle relish
2 Tbs. prepared horseradish
1 Tbs. prepared mustard
16 to 18 pimento-stuffed olives
one 5-oz. jar pimento cheese spread
chopped pecans (optional)
chopped parsley (optional)
Grease an 18-by-12-by-1-inch jellyroll pan with vegetable oil; line with wax paper. Grease wax paper.
Beat egg yolks at high speed of an electric mixer until thick and lemon-colored. Add flour and 1 tbsp. chopped parsley; set aside. Beat egg whites (at room temperature) until foamy. Gradually add sugar, beating until stiff peaks form. Fold egg yolk mixture into egg whites. Spread batter evenly into prepared pan. Bake at 400 degrees for eight minutes.
Place wax paper (longer than jellyroll pan) over bread. Holding both ends of wax paper and pan, quickly invert pan. Remove pan and carefully peel paper from bread. Starting at long side, carefully roll up bread, jellyroll fashion. Place roll on a wire rack, seam-side down, for 10 minutes.
Combine next six ingredients; mix well.
Unroll bread onto wax paper; spread corned-beef mixture evenly over surface. Arrange olives in a single row along edge of long side. Starting at the long side, carefully roll up bread, jellyroll fashion. Slide roll into a serving plate, seam-side down. Chill one hour.
Spread pimento cheese on sides and top of roll. Garnish with chopped pecans and chopped parsley, if desired. Chill.
To take to a tailgate, do not wrap the loaf in foil. Place it in covered container to carry it. Place wax paper on bottom of container and over top of roll before putting on top of container.
Yield: 14 to 16 1-inch slices.
(Contact Louise Durman of The Knoxville News-Sentinel in Tennessee at www.knoxnews.com.)
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