In the Junction: Mississippi State vs. Auburn

It’s  a great day to be a Bulldog!  We are ranked as high as 3rd in the nation.  Mississippi State football is at its finest.

The first time these two teams met was in 1905.  The two teams have met every year since 1955.  Last year they were victorious with a last second touchdown.  This year we will  help  to honor the 100th anniversary of Scott Field with a great victory.

HOLD  THAT  TIGER – Auburn is coming to town!  We are ready for another big SEC win.  ESPN  College Game Day is making its first ever appearance in The Junction, so let’s show them what tailgating Mississippi State style is all about.

GO DAWGS!

HAIL STATE!!

PIMIENTO  CHEESE

1 lb. smoked cheddar cheese, grated

1 lb. bacon, cooked and crumbled

1 (8 oz.) cream cheese, room temerature

1 quart mayonnaise

1/4 can chipotle peppers in adobe, chopped

1 green onion, white and green parts, chopped

Mix all ingredients together in a bowl and garnish with green onions.  Serve as a sandwich, with crackers, or stuffed in celery sticks.

CHICKEN  DRUMMIES  and  COLESLAW

Fry chicken drummies or purchase

Prepared coleslaw or recipe of your choice

Place a layer of coleslaw in a small solo cup.  Place prepared chicken leg flesh side down with a fork.   Serve as a walking appetizer with chicken leg and slaw.

BLOODY  MARY  DIP

1 (8 oz.) pkg. cream cheese, softened

1/2 cup ketchup

1 (8 oz.) sour cream

3 green onions, finely chopped

3/4 tsp. celery seed

1/2 tsp. black pepper

1/4 tsp. sesoned salt

1 tsp. hot sauce

Beat cream cheese and ketchup until smooth and fluffy.  Stir in remaining ingredients; cover and refrigerate until chilled.  Serve with raw vegetables and corn chips.

MINI  MUFFULETTAS

2 (16 oz.) jars mixed pickled vegetables

3/4 cup pimiento stuffed olives, chopped

2 Tbsp. bottled olive and oil and vinegar dressing

12 small dinner rolls, cut in half

6 slices Swiss cheese, cut in half

12 thin deli ham slices

12 thin salami slices

6 provolone slices, cut in half

Pulse or chop vegetables  until finely chopped; stir in olives and dressing. Spread 1 heaping tablespoonful of vegetable mixture over cut side of each roll bottom.  Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone slice half, and roll tops.  Cover with plastic wrap.  Serve immediately or chill until ready to serve.

MONTEREY  JACK  SALSA

1 can (4 oz.) chopped chilies

1 can (4 oz.) chopped black olives

4  green onions, chopped

1 tomato, chopped

1/4 lb. Montery Jack cheese, shredded

1/4 cup Italian salad dressing

1/4 cup chopped cilantro

Mix all inlgredients and refrigerate. Serve with Scoops.

CHESS  SQUARES

1 pkg. yellow cake mix

1 stick butter, melted

4 eggs

1 tsp. vanilla

1 (8 oz.) pkg. cream cheese, softened

1 (1 lb.) box powdered sugar

Combine the cake mix, butter, 2 eggs, and 1/2 tsp. vanilla in a bowl and mix well.  Pat into a greased 13x 9 inch baking dish. Combine the cream cheese, powdered sugar, 1/2 tsp. vanilla and 2 eggs in a mixing bowl; pour over the first layer.  Bake at 350 degrees for 35 – 40 minutes, or until the middle is still gooey.  Let stand for 2 hours before cutting.