"Tail-gating recipes"


[ Follow Ups ] [ Post Followup ] [ Over the Fence-Recipe Box ] [ FAQ ]

Posted by sherry on August 11, 2001 at 12:42:48:

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


TAIL GATE RAVIOLI

--------------------------------------------------------------------------------
1 (8 oz.) pkg. meat ravioli
1/4 c. red and white wine or 1 tablespoon sugar
vinegar (1/2 and 1/2 white
and red)
3/4 c. vegetable oil
1 clove garlic, mashed
1 Tbsp. Dijon mustard
salt and pepper to taste
2 Tbsp. chopped parsley
1 Tbsp. basil
4 green onions, chopped
1/2 c. Parmesan cheese

Cook ravioli in boiling salt water until tender but
firm. Drain and rinse in cold water. Place in container.
Beat vinegar and oil until well mixed. Add garlic, mustard,
salt, pepper, parsley, basil and onions to oil and vinegar
mixture. Pour over ravioli and gently mix. Pour cheese over
ravioli mixture and refrigerate approximately 24 hours.

--------------------------------------------------------------------------------

TAILGATE BEANS AND FRANKS

--------------------------------------------------------------------------------
1 (28 oz.) can pork and beans
1/4 c. firmly packed brown
sugar
1 Tbsp. Tang (dry)
1 tsp. instant coffee powder
1/4 tsp. salt
4 or 5 frankfurters

Combine beans, brown sugar, Tang, coffee and salt. Pour
into shallow baking dish. Cut franks into 1-inch pieces and
add to beans. Bake at 325 degrees for 25 to 30 minutes.

--------------------------------------------------------------------------------

TAILGATE SUPPER

--------------------------------------------------------------------------------
1 lb. ground beef
1 large can pork and beans
4 large apples
3 Tbsp. brown sugar
1/2 c. water
salt and pepper

Brown meat, add salt and pepper. Add beans. Put sliced
apples on top of beans. Sprinkle brown sugar on apples. Add
water along sides of pan and let bake covered until apples are
tender. Top with baking powder biscuits. Bake at 425 degrees until
biscuits are done, lightly browned.

--------------------------------------------------------------------------------

B. E.'S TAILGATE PEANUT BUTTER BARS

--------------------------------------------------------------------------------
1/2 c. white sugar
1 tsp. vanilla
1/2 c. white Karo syrup

Put the ingredients in a double boiler until sugar
dissolves. Then add:
1 c. plus 2 tsp. crunchy
peanut butter
2 Tbsp. butter
Stir until smooth, then pour this mixture over:
2 c. crushed cornflakes
(measure after crushing)
1 c. Rice Krispies
Stir well and pat into an ungreased 9 x 9-inch pan.
Frost with:
1/4 c. cream
1/2 c. brown sugar
Bring to boil and add powdered sugar until spreading
consistency is attained. Spread thinly on bars. Cut when
cool. Will keep almost forever in airtight container. Go Air
Force!
Bar recipe can be doubled for 9 x 13-inch pan. No need
to double frosting.

--------------------------------------------------------------------------------

TAILGATE TREAT

--------------------------------------------------------------------------------
rye bread slices
cream cheese with chives
(whipped)
boiled ham slices
lettuce

For each sandwich spread one slice bread with cream
cheese. Top with slice of ham and lettuce. Spread other slice
of bread with cream cheese. Put on top.

--------------------------------------------------------------------------------

TAILGATE TRIFLE

--------------------------------------------------------------------------------
1 Sara Lee pound cake
1 can sliced peaches, drained
1 can sliced pears, drained
1 can pineapple chunks,
drained
2 cans Thank You brand vanilla
pudding
1 small container Cool Whip
sliced almonds
1/3 c. sherry
1 small pkg. raspberry Jell-O*
(dissolve with 3/4 c. hot
water, and 5 or 6 ice
cubes)

Cut pound cake in 3/4-inch thick slices. Line bottom of
casserole dish. Sprinkle 1/2 of the mesured sherry on pound
cake. Drizzle 1/2 of the raspberry jello liquid over pound
cake. Then add all 3 cans of fruit (drained very well).
Sprinkle remaining sherry on fruit. Next add the 2 cans of
pudding. Top with Cool Whip (or whipped cream). Sprinkle with
slivered toasted almonds. Chill. Absolutely delicious.
Yields 12 to 15 servings. This recipe is best for those cooler
games as it should be kept chilled.
*Not all jello used.


Follow Ups:



Post a Followup

Name:
E-Mail:

Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:


[ Follow Ups ] [ Post Followup ] [ Over the Fence-Recipe Box ] [ FAQ ]