Food on an Open Date for the #1 Team in the Nation

The Mississippi State University football team is the number one team in the nation!  This has been the most incredible week in the history of  football at our university.  We have been everywhere – newspapers, magazines, radio, and television.  If you didn’t know about Mississippi State – and our cowbells – before, you do now!

This week-end brings us another open date and more ideas for tailgating and watching Saturday football at home with friends and family.  It also gives us another week to be on top of the college football world!

It’s not just OUR STATE anymore, IT  is OUR  NATION!!!

GO DAWGS!
HAIL STATE!!

HOT  and  SPICY  CHEX  PARTY  MIX

3 cups Corn Chex

3 cups Rice Chex

3 cups Wheat Chex

1 cup mixed nuts

1 cup mini pretzel twists

1 cup bite-size cheese crackers

1/4 cup butter

1 Tbsp. Worcestershire

1 1/2 tsp. seasoned salt

3 tsp. red pepper sauce

In a large microwavable bowl, mix the cereals, nuts, pretzels, and crackers; set aside.  In a small microwavable bowl, mix remaining ingredients and microwave at 20 seconds intervels until melted.  Pour over cereal mixture and stir until evenly coated.  Microwave uncovered on High for 5 to 6 minutes, stirring thoroughly every 2 minutes.  Spread on paper towels to cool.  Store in an airtight container.

DOUBLE  MEAT  and  CHEESE  DIP

1 lb. hot sausage

1 lb. ground beef

1 large onion, chopped

1 can Cream of Mushroom soup

1 small can evaporated milk

1 (8 oz.) jar picante sauce

2 lbs. Velveeta cheese, cut into small cubes

Brown sausage, ground beef, and onion; drain well.  Add soup, milk, picante sauce, and cheese; heat until cheese cubes have melted.  Mix all ingredients until thoroughly heated. Serve with corn chips or Tostitos.

TACO  SOUP

2 lbs. ground beef

1 chopped onion

2 tsp. minced garlic

1 small corn whole kernal corn

1 small can cream style corn

1 large can tomatoes with Italian herbs

4 (8 oz.) cans tomato sauce

1 can chili  hot beans with juice

1 can Ro-Tel tomatoes

1 can black beans, rinsed and drained

1 can red kidney beans, rinsed and drained

1 pkg. dry Taco seasoning mix

1 pkg. dry Hidden Valley Ranch dressing mix

Brown ground beef with onion and garlic.  Add the rest of the ingredients to the meat mixture in a large stew pot.  Add water for the soup to reach the consistency you desire.  Cook for about 30 minutes.  Top each bowl full of soup with grated cheddar cheese, tortilla strips and sour cream.

LAYERED  SOUTHWESTERN  CORNBREAD  SALAD

1 (6 oz.) pkg. Mexican cornbread mix, prepare according to directions

1 pkg. buttermilk Ranch salad dressing mix, prepare according to directions

1 small head Romaine lettuce

2 large tomatoes

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

1 (15 oz.) can Mexicorn, drained

1 (8 oz.) pkg. shredded Mexican 4 cheese blend

6 bacon slices, cooked and crumbled

5 green onions, sliced

Let corn bread cool and crumble; set aside.  Layer a large bowl with 1/2 of each of cornbread, lettuce and the next 6 ingredients.  Spoon half of dressing evenly over the top.  Repeat layers with remaining ingredients and dressing. Cover and chill at least 2  hours before serving.

BANANA  PUDDING

1 (8 oz.) carton sour cream

3 cups milk

2 small packages instant vanilla pudding

4 bananas

1 (8 oz.) Cool Whip

Box of vanilla wafers

Mx sour cream, milk and pudding with mixer until thick.  Cut bananas up and stir into the pudding.  Place a layer of vanilla wafers in the bottom of a 9 x 12 inch dish.  Pour pudding mix on top of wafers.  Top with Cool Whip and decorate with more vanilla wafers around the edges.