In the Junction – Preseason Edition

Are you ready for some Missississippi State football? We are down to just a few days until our beloved gridiron Dawgs take to the new and improved Scott Field.  Tailgating foods and their preparation change as football season progresses.  During the beginning of the hot part of football season we are thinking of ways to stay cool and enjoy cold, refreshing foods. Think Ice, Baby, Ice!

When choosing foods to prepare, remember those recipes that are not conducive to hot, hot weather – which we know we must endure.  Try to avoid those and save them for cooler autumn weather – it will get here!  Frozen bottles of water are a delight to have for two reasons.  They help to  keep foods in the ice chest cold and are a welcome cold drink  as they melt in the hot summer sun.  Prepare to have plenty of beverages and cool them before  you pack your ice chest at home. Remember to keep cold foods cold at all times.  Keeping bowls and trays of food on top of a larger container filled with ice is an easy way to insure food safety.

There is no shame in using some shortcuts – we all have busy lives.  Picking up deli sandwiches or fried chicken will help to make things easier on everyone.  I know lots of people will still be grilling, even though it is so hot, but this time of year that may not be the best route to take.  Let somebody else do the grilling or bring it from home. It is all about your tailgate crew and tradition.

Finger foods are always the best route to take for your hungry guests.  One great idea is small individual cheese balls instead of one large one where everybody digs in.  Just make individual bite size cheese  balls and place them on your favorite cracker or serve them with toothpicks. Serving a variety of different types of cheese balls is an awesome idea.  I will share two of my very favorite cheese ball recipes today that are great for this.  They also freeze well for advance preparation.

Layered dips are always a crowd pleaser.  Instead of using platters, prepare the layers in small clear disposable cups for individual use or sharing.  Cover the top with plastic wrap and display on a bed of  ice for your friends to grab and enjoy.  I will share two of my very favorite layered dips today that are great served in this way.

After your menu is complete, there are always other supplies to remember.  Plenty of disposable tablecloths, cups, plates, napkins and utensils that everybody needs.  Don’t forget paper towels, wet wipes, and plenty of garbage bags.  Let’s keep our beautiful campus clean and be considerate when we travel.

Today I have shared with you some general ideas for tailgating Mississippi State style.  Each week I will have theme recipes for that week’s game, whether the game is home or away.

Thanks for reading.

VICTORY  CHEESE  BALL

2 (8 oz.) pkg. cream cheese, softened

2 cups shredded sharp cheddar cheese

1 Tbsp. chopped pimiento

1 Tbsp. chopped onion

1 Tbsp. chopped bell pepper

1 tsp. lemon juice

1 Tbsp. Worcestershire sauce

1/2 tsp. garlic powder

Dash of cayenne pepper

Dash of salt

Chopped pecans

Combine cream cheese and cheddar cheese, mixing until well blended. Add all other ingredients, except pecans, and mix well.  Chill this mixture.  Shape into to miniature cheese balls and roll into pecans.  Serve with your favorite crackers.

DRIED  BEEF  CHEESE  BALL

1 jar sliced dried beef, shredded

2 (8 oz.) pkg. cream cheese, softened

1 bunch green onion, chopped

1 tsp. Accent seasoning

1 small can chopped black olives

1 small can musroom slices, drained and chopped

Chopped parsley

Mix beef and cream cheese; add all other ingredients.  Chill and shape into individual balls. Roll in parsley and refrigerate.  Serve with your favorite cracker.

LAYERED  SHRIMP  DIP

2 (8 oz.) pkg. cream cheese, softened

1 bottle cocktail sauce

2 cans shrimp, drained

1 bunch green onions, sliced

1 chopped bell pepper

2 chopped tomatoes

1 can sliced balck olives, drained

1 pound Mozzarella cheese, grated

Spead enough cream cheese to cover the botton of the glass; pour cocktail sauce on top.  Layer each individual glass with the ingredients as listed, ending with cheese.  Cover glasses with plastice wrap and refrigerate.  Serve with your favorite crackers.

LAYERED  MEXICAN  DIP

2 cans bean dip

16 oz. sour cream

1 pkg. Taco seasoning

1 large container guacamole dip

Salsa – Hot or Mild

Sliced black olives, drained

Sliced green onion

Mexican Mozzarella shredded cheese

Spread enough bean dip to cover the bottom of the glass. Mix sour cream and taco seasoning and place a layer in each glass over the bean dip. Place a layerof guacamole and salsa.  Top with black olives, green onion and finish with grated cheese.  Cover with plastice wrap and refrigerate.

GO DAWGS

HAIL STATE

Editor’s Note: In the Junction will be published every Wednesday this fall.