"Tail-gating recipes"


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Posted by sherry on August 11, 2001 at 12:41:42:

In Reply to: ISO-"Tail-gating recipes" posted by Kimberly on August 11, 2001 at 11:54:43:


TAIL-GATE CHEESE DIP

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1 lb. pkg. Jack cheese
2 peeled tomatoes, diced fine
6 to 8 black olives, chopped
salt and pepper to taste
1/4 c. chopped green chilies
1/4 tsp. garlic salt

Grate cheese and mix with diced tomatoes, chopped
chilies, black olives and spices. Chill for 1 hour and serve
with tortilla chips.

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TAILGATE CHEESE SPREAD

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1 (3 oz.) pkg. cream cheese
2 tsp. prepared mustard
1 tsp. lemon juice
1/8 tsp. garlic powder
3 hard cooked eggs, chopped
1/2 c. shredded Cheddar cheese
1/4 c. minced green onions
2 to 3 Tbsp. toasted sesame
seed

In small bowl, beat together cream cheese, mustard,
lemon juice and garlic powder; stir in eggs, cheese and onions.
Cover and chill for about an hour. Form into log or ball and
roll in sesame seed.
To toast, spread sesame seed in ungreased baking pan.
Bake in preheated 350 degrees oven, shaking pan occasionally until
lightly browned, about 10 minutes.
For another variation, roll cheese ball or log in
shredded dried beef instead of sesame seed.

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TAILGATE SALAD

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1 (16 1/2 oz.) can whole
kernel corn
1 (16 1/2 oz.) can cut green
beans
1 (16 1/2 oz.) can garden peas
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1 small jar pimento, chopped
1 c. sugar
3/4 c. vinegar
1/2 c. oil

Drain vegetables; reserve liquid for soup stock. Mix
well: 1 cup sugar, 3/4 cup vinegar and 1/2 cup salad oil.
Cook briefly. While hot, mix with vegetables. Refrigerate
overnight.

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TAILGATE CHINESE CHICKEN WINGS

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3 lb. chicken wings
1/3 c. soy sauce
3 Tbsp. brown sugar
3 Tbsp. vinegar
3 Tbsp. granulated sugar
1 tsp. ground ginger
2 cloves garlic, crushed

Separate chicken wings at joint, discarding tip ends.
Stir together soy sauce, vinegar, sugars, ginger and garlic for
marinade. Put wings in heavy plastic bag and place in bowl in
case bag leaks. Marinate at least 2 hours, overnight is best.
To cook, place in 13 x 9-inch oblong pan and bake in a
350 degrees oven for 1 hour. Serves 10 to 12.

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TAILGATE POTATO SALAD

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1 c. fresh green beans
1 lb. small whole potatoes
3/4 c. crumbled Feta cheese
3/4 c. sliced black olives
1/3 c. chopped green onion
1/4 c. chopped green or red
pepper
2 Tbsp. capers
3/4 c. radishes

Dressing:
1/3 c. olive oil
2 Tbsp. basil
2 Tbsp. vinegar
2 tsp. lemon juice
1 clove garlic
1/8 tsp. cayenne pepper
salt

Cook potatoes 10 to 15 minutes or until tender. Drain,
cool and quarter. Cook beans just until tender; drain. In
large bowl, combine all salad ingredients except radishes.
Pour dressing over salad and mix. Cover and chill overnight.
Stir in radishes before serving.
Dressing: Crush garlic and combine all dressing ingre-
dients. Stir or shake well.

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TAILGATE CHILI

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2 lb. ground beef
2 garlic cloves, finely
chopped
1 c. chopped onion (about 2
medium)
2 (1 lb.) cans whole tomatoes
3 tsp. chili powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. ground cumin
2 (15 oz.) cans pinto beans,
drained

In large pot cook ground beef, onion and garlic on
medium high heat until meat is brown and onion and garlic are
tender. Drain off fat. Return to heat. Add tomatoes and
seasonings and mix well. When bubbling, reduce heat to low.
Cover and simmer for 2 hours, stirring occasionally. At the
end of 2 hours, add beans and simmer for 15 minutes longer.
Yield: 10 (1 cup) servings.

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TAILGATE CHICKEN

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5 or 6 chicken breasts, split
and boned
2 c. sour cream
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/8 tsp. garlic powder or 1
clove, pressed
1 tsp. salt
1 1/2 tsp. paprika
1/2 c. bread crumbs

Coat chicken with sauce made of all ingredients except
bread crumbs. Place in a shallow dish and pour remaining sauce
over them. Cover tightly and refrigerate overnight. Coat each
breast with bread crumbs, shape neatly and place one-layer deep
in a shallow baking dish. Cover tightly and return to the
refrigerator for at least 1 1/2 hours. Bake covered at 350 degrees
for 1 hour and 15 minutes. Do not allow to brown as the
chicken breasts will dry out. Serve hot or cold.



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