In the Junction: Texas A&M Game
The Texas A & M Aggies are headed to Starkville for the fifth game of the season. With a kickoff set for 11:00, you may have to nudge the rooster to get up and get you tailgate ready! Being televised by ESPN will make it worthwhile. SEC Nation will also be in the junction and on campus for the first time. Let’s show them a Maroon and White good time !
With a morning kickoff, brunch and breakfast type foods come to mind. These will start you day off with a bang while we cheer on our mighty Bulldogs as they are victorious over those Aggies.
GO DAWGS!
HAIL STATE!!
BULLDOG BLITZ – A Blast from the Past
Cranberry juice
Champagne
Chill both and pour half and half into a chilled glass.
GAME DAY STARTER
Orange juice
Champagne
Chill both and pourhalf and half into a chilled glass.
SAUSAGE BALLS
1 lb. ground sausage
2 cups grated cheddar cheese
2 1/2 cups Bisquick
1/4 cup water
Mix sausage and cheese and bring to room temperature. Blend in Bisquick and water; mix. Roll into marble size balls.
Bake at 375 degrees for 15 – 20 minutes. These freeze well. Do not cook before you freeze.
BREAKFAST TACOS
10 (9 inch) fajita size flour tortillas
1/2 (16 oz.) ground sausage
6 large eggs
1/2 cup shredded colby jack cheese blend
Salsa
Sour cream
Wrap tortillas loosely with foil, and place in a 250 degree oven for 10 minutes. Cook sausage in a large skillet until no longer pink; drain on paper towel and wipe skillet clean. Whisk together eggs and 2 Tbsp. water. Coat same skillet with Pam; scramble eggs. Spoon sausage and eggs evenly over tortillas, and sprinkle with cheese; roll up tortillas. Serve with sour cream and salsa.
MARINATED VEGETABLES
2 green bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 red bell peppers, cut into t hin strips
1 bunch celery, cut into sticks
1 bunch carrots, cut into sticks
1 pound fresh button mushrooms
2 (14 oz.) can artichoke hearts, cut into fourths
1 (14 oz.) can black pitted black olives
3/4 cup olive oil
3/4 cup vegetable oil
3 cups tarragon vinegar
1/2 cup sugar
3 cloves garlic, minced
1 Tbsp. mustard
1 Tbsp. salt
3 tsp. tarragon leaves
Freshly ground pepper
Layer and assemble prepared vegetables in a very large glass jar with a cover. Combine the remaining ingredients and mix well; pour over the vegetables. Marinate overnight; turning the jar occasionally. Drain well before serving.
EASY CHOCOLATE CAKE
2 cups flour
2 cups sugar
1 stick oleo
1/2 cup shortening
4 Tbsp. cocoa
1 cup boiling water
1/2 cup buttermilk
1 tsp. soda
2 eggs, well beaten
1 tsp. vanilla extract
Combine oleo, shortening, cocoa and water and bring to a boil. Mix flour and sugar together and pour hot cocoa mixture over it. Put soda in buttermilk and mix well. The batter will be thin. Pour into a greased and floured 11 x 16 inch jellyroll pan. Bake at 350 degrees for about 30 minutes. Ice with the following frosting while cake is still hot.
Frosting:
3/4 stick oleo
4 Tbsp. cocoa
5 – 6 Tbsp. Pet milk
1 box powdered sugar
1 tsp. vanilla
1 cup chopped pecans (optional)
Combine oleo, cocoa, milk, and heat. Add powdered sugar a little at a time and beat well. Add vanilla and pecans, if desired. Frost cake while warm and still in the pan. Cool and cut into squares.
SAUSAGE BEAN SPINACH DIP
1 onion, diced
1 red bell pepper, diced
1 (1 lb.) hot ground sausage
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1/2 cup white wine
1 (8 oz.) cream cheese, softened
1 (6 oz.) pkg. fresh baby spinach, coarsely chopped
1/2 tsp. salt
1 (15 oz.) can pinto beans, rinsed and drained
1/2 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Cook diced onion, red bell pepper and pork sausage until sausage is no longer pink; drain. Stir in garlic, thyme, and wine – cook for 2 mintes. Add cream cheese and cook until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour into a baking dish and sprinkle with Parmesan cheese. Bake for 20 minutes. Serve with scoops, bell pepper strips, and pretzel rods.