In the Juction (Road Edition): Game #3 – MSU vs. South Alabama

Game three of the Mississippi State football season is upon us.  This Saturday we head to Mobile to play the South Alabama Jaguars.  After this victory we will have a record of 3-0 before we head down South to Tiger Land and begin SEC play.

My heart goes out to Jack Cristil’s family.  He was the voice of the Bulldogs and always will be. My husband always enjoyed the times that “Coach Cristil” would enter the plane on some road trips with the team with the same phrase – Gentlemen, how are we today? That deep, baritone voice was soothing and like none other. Several years ago, we saw him dining at a restaurant in Starkville.  We stopped to speak and my husband, Steve, was about to introduce himself.  He looked at us and spoke Steve’s name, remembered where he was from and the high school he played for – 35 years ago. He even remembered when he played ball and the position he played.  I was amazed that he could recall all that after all these years.  He was Mississippi State.

I’ll wrap this one up in maroon and white.

GO DAWGS !
HAIL STATE !!

 

JAGUAR  PASTA  SALAD

1 pkg. tri-color rotini noodles, prepared and drained

1 can whole button mushrooms, drained and cut in half

1 can mini ears of corn, drained and cut into thirds

1 can artichoke hearts, drained and cut into fourths

1 can whole black olives, drained and cut in half

3 stalks celery, sliced

3 carrots, sliced

Red, Green, and Red Bell Peppers – cut into thin strips

Cherry tomatoes, cut into fourths

Your favorite Italian dressing – large bottle

Garlic salt

Salt and Pepper

Mix all vegetables in a large container.  Sprinkle with garlic salt, salt, and pepper.  Pour Italian salad dressing over, mix and regfrigerate. Check to see if additional dressing is needed.  The pasta soaks up a lot of the dressing.

*You can add any vegetables you like.  This selection is what works best for me.

 

SHRIMP  DIP

1 can shrimp, (Don’t drain – use the juice from the can.)

1 (8 oz.) cream cheese, room temp

1/2 cup mayonnaise

1 Tbsp. grated onion

1/2 tsp. garlic salt

2 Tbsp. chopped green bell pepper

2 Tbsp. ketchup

2 tsp. Tabasco

Mix all ingredients together and blend.  Chill overnight before serving.

Serve with Ruffles or Ritz crackers.

*This is the  best shrimp dip in the world.  Doubles easily – you’ll need it!

 

MISSISSIPPI  STATE  CAVIAR

1 (15 oz.) can black-eyed peas, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 (4 oz.) can diced jalapeno peppers – substitute green chilies if needed for less heat

1 (4 oz.) can chopped black olives

1 (15 oz.) can diced Ro-Tel tomatoes

1 cup Italian salad dressing

1 tsp. garlic salt

 

Comnbine and mix all ingredients.  Serve with Tostitos Scoops and Frito Scoops.

 

FROZEN  HAM  and  CHEESE  SANDWICHES

1 lb.  margarine

3 Tbsp. prepared horseradish

3 Tbsp. prepared mustard

3 Tbsp. poppy seed

Thin slices of baked ham

Slices of American or Cheddar cheese

Hamburger buns

Mis 1/2 pound of softened butter, horseradish, and mustard.  Spread on both sides of the bun.  Place generous sliace sof ham and cheese on buns.  Spread top of each bun with softend margatine and sprinkle with poppy seed.  Wrap each sandwich tighly in foil and freeze.  When ready to serve, place unthawed foil in a 325 degree oven for 30 minutes.  Keep wrapped until ready to serve.

*This makes 8 and can easily be doubled.  Nice that they can be made ahead and pull out of the freezer to bake before you leave for the game.

 

SPINACH  BALLS  with MUSTARD  SAUCE

2 (10 oz.) pkg. frozen chopped, spinach – cooked and well drained

4 eggs, beaten

1 1/2 sticks butter, melted

1/2 cup grated Parmesan cheese

2 cups herbed stuffing mix

1 large onion, chopped

1/2 tsp. thyme

1/2 tsp. salt

Combine all ingredients and form into 1 inch balls.  Place in refrigerator to chill.  Bake at 350 degrees for 20 minutes.  Serve with Mustard Sauce.

Mustard Sauce:

1 cup mayonnaise

1/3 cup milk

1/4 cup prepared mustard

4 tsp. lemon juice.

Combine and chill.

 

LEMON  SQUARES

2 cups flour

1/2 cup powdered sugar

2 sticks butter, softened

Add dry ingredients to softened butter until well mixed.  Spray a 9 x 12 inch baking pan with Pam and pat dough in the bottom of the pan.  Bake at 350 degrees for 20 – 30 minutes or until lightly browned.

Filling:

4 eggs

2 cups sugar

1/3 cup lemon juice

2 tsp. baking powder

1/4 cup flour

Mix these ingredients together and pour over baked crust.  Put pan back in hot oven and bake for 30 more minutes or unti lightly browned.  Spinkle additional powdered sugar over top after removing from the oven.  Cool and cut into squares.

 

CHOCOLATE  CHIP  CHEESEBALL

12 oz. cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

1 box powdered sugar

3 Tbsp. light brown sugar

1 cup mini semi-sweet chocolate chips

1 cup chopped pecans

Mix cream cheese, vanilla , and butter until fluffy.  Add sugars; stir in chocolate chips.  Form a ball and wrap in plastic wrap for 2 hours in refrigerator.  After that, roll in pecans.  Serve with graham crackers or vanilla wafers.