In the Junction – Road to Kentucky Edition

The Bulldog faithful are headed to Kentucky to take on the Wildcats.  We still remain number one in the nation!

Even though we are halfway through the season, there is still a lot of  football to be played.  Each week gets better and better as we continue to stay on the lips of every sportscaster and the fingertips of every sports writer.

This week we will take care of the Wildcats, then the rest of our SEC foes – Razorbacks, Bama, Vandy, and finally the Black Bears from the “school up north”.

I hope you enjoy today’s recipes whether you are tailgating on the road or at home.

GO DAWGS!

HAIL STATE!!

PIMIENTO  on  RYE  SANDWICHES

1 (10 oz.) jar pimiento stuffed green olives, drained

1 cup shreddded cheddar cheese

1/4 cup mayonnaise

1 (3 oz.) cream cheese

Dash of red pepper

16 slices of cocktail rye bread

Reserve 16 whole olives for garnish.  Chop remaining olives and add to cheddar cheese, cream cheese, mayonnaise, and red pepper; mix well and chill.  Spread mixture on 8 slices of the party rye bread, and top with remaining eight slices of bread. Cut in half diagonally. Garnish each half with an olive secured with a toothpick.

EASY  CORN  BEAN  SALSA

2 (24 oz.) jars of your favorite salsa

2 cans black beans rinsed and well drained

1 can shoepeg corn, drained

1 can Mexicorn, drained

Mix well and refrigerate.  Serve with Fritos Scoops or Tostitos.

SHRIMP  BUTTER

1 stick butter, softened

1 (8 oz.) cream cheese, softened

4 Tbsp. mayonnaise

2 cans shrimp, drained and chopped

1 tsp. garlic salt

1 Tbsp. Worcestershire sauce

Salt and Pepper to taste

3 Tbsp. finely minced onion

Dash of lemon juice

Combine all ingredients.  Refrigerate overnight; serve with crackers or as a canape’ on toast points.

HOT  MUSTARD  DIP

1 (8 oz.) carton sour crem

1 cup mayonnaise

1 cup yellow prepared mustard

1/4 cup dried onion flakes

1 pkg. dry ranch dressing mix

1/3 cup sugar

1 heaping Tablespoon creamy p repared horseradish

Mix all ingredients well.  Refrigerate overnight before serving.  Serve with vegetables, pretzels, or as a sandwich spread.

BUFFALO  WING  CHICKEN  DIP

4 boneless chicken breasts

1/4 cup buffalo wing sauce

1 (8 oz.) cream cheese

1 (8 oz.) bottle ranch dressing

1 (8 oz.) pkg. shredded cheddar cheese

Frank’s  hot sauce

Boil chicken breasts in salted water until done – about 20 minutes.  Dice and put into a 9 x 13 inch baking dish. Sprinkle hot sauce – like Frank’s – all over chicken.  Mix cream cheese with ranch dressing; pour over chicken.  Cover with cheese.  Bake for 20 minutes at 350 degrees or until cheese is melted.  Seve with Scoops or Tostitos as dippers.

SALAD  SKEWERS

40 pimiento stuffed green olives

40 large pitted ripe olives

1 (9 oz.) pkg. refrigerated cheese tortellini, cooked, drained, and rinsed

1 cup Italian salad dressing

40 thin pepperoni slices

20 thin slices hard salami, cut in half

Combine olives, tortellini, and Italian dressing in a Zip Loc bag; close bag ane refrigerate for at least 8 hours.  Drain Italian dressing; discard.  Skewer a stuffed olive, folded pepperoni slice, tortellini, folded salami slice, and a ripe olive on a toothpick or short skewer.

COOKIE  ALMOND  JOYS

1 (16 oz.) pkg. refrigerated brownie dough

1 (7 oz.) can shredded coconut

1 (14 oz.) can Eagle Brand condensed milk

1 (4 oz.) pkg. whole almonds

1 (12 oz.) pkg. semisweet chocolate chips

Press brownie dough in a lighlty greased 9 x 13 inch baking dish.  Bake at 350 degrees for 15 minutes or unti lightly browned.  Remvoe from oven and cool completely.  Mix coconut and condensed milk; spread over cooled cookie crush.  Sprinkle almonds over the top and press lightly.  Melt chocolate chips in microwave for 2 mintes on HIGH; stir and spread gently voer almonds.  Refrigerate; cut into squares with a sharp knife.