In the Junction: MSU vs. LSU
What a great win over those Southern Eagles! Now it is time to “Tame those LSU Tigers” at home. I’ve got some great tailgate ideas for the first home game at our beloved Scott Field. Many of them are Cajun inspired. We will beat them at the tailgate competition, too. Let’s make it 2 – 0 for this second week of SEC football – Mississippi State Style!
More from Mississippi State Football
- Meeting the Opponent: Week 4 – South Carolina Gamecocks
- Mississippi State football vs LSU: The good, bad, and ugly
- The Wednesday Wrap: Maybe Mississippi State Football Coach Zach Arnett shouldn’t do it his way
- Mississippi State football history vs. South Carolina: Records, streaks, and more
- Mississippi State football bowl projections after Bulldogs crushed by LSU
GO DAWGS!
HAIL STATE!!
CAJUN LEMONADE
2 cups light rum
1 (12 oz.) can frozen lemonade, thawed
1 tsp. hot sauce
1 (1 liter) bottle club soda
Stir together first 3 ingredients. Add club soda just before serving. Serve over crushed ice.
GUMBO DIP
1/4 cup butter
6 green onions, sliced
2 ribs celery, diced
1 cup chopped assorted color bell peppers
1 1/2 lbs. peeled, large raw shrimp, chopped
1 clove garlic, minced
1 1/2 tsp. Creole seasoning
1 (8 oz.) pkg. cream cheese
3/4 cup sliced pickled okra
1/2 cup plus 2 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 400 degrees; melt butter over medium heat and add green onion, celery, and bell peppers, cooking until peppers are tender. Stir in shrimp and next 2 ingredients; cook for 2 minutes. Reduce heat to low; add cream cheese, stirring until melted. Remove from heat, and stir in okra and 1/2 cup Parmesan cheese. Spoon into baking dish and sprinkle with remaining Parmesan cheese. Bake for 10 minutes or until bubbly. Sprinkle with parsley. Serve with toasted French bread baguette slices.
TURKEY CHEDDAR KABOBS with HONEY MUSTARD SAUCE
1 lb. deli smoked turkey, cut into 1 inch cubes
1 (8 oz.) pkg. cheddar cheese cubes
1 pt. grape tomatoes
1 (16 oz.) jar dill gherkin pickles
27 (4 inch) wooden skewers
Honey Mustard Dipping Sauce
Thread 1 of each of the first 4 ingredients evenly onto wooden skewers. Cover and chill for at least an hour – can do a day in advance. Serve with Honey Mustard Dipping Sauce.
Honey Mustard Dipping Sauce
3/4 cup mayonnaise
1/4 cup coarse grained Dijon mustard
2 Tbsp. honey
Mix well and cover to chill at least and hour. Will keep in refrigerator for up to 3 days.
*Also great with Chicken Tenders.
LEMONY SPINACH ARTICHOKE DIP
1 (14 oz.) can artichokes, drained and chopped
1 (8 oz) sour cream
1 cup mayonnaise
3 Tbsp. finely chopped onion
2 Tbsp. fresh lemon juice
1 envelope dry vegetable soup mix
1/2 tsp. ground black pepper
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained.
Stir together first 7 ingredients in a large bowl. Add spinach and mix well. Cover and chill overnight. Serve with assorted chips and crackers.
CHILE-CHEESE SPREAD
2 (8 oz.) pkg. cream cheese, softened
1 cup (4 oz.) shredded Cheddar cheese
3 green onions,finely chopped
3 canned chipotle peppers in adobe sauce
1 tsp. adobe sauce from can
1/2 tsp. Creole seasoning
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/3 cup chopped pecans, toasted
Combine all ingredients, except for the pecans, in a food processor and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans and chill overnight. Serve with assorted crackers and vegetables.
*Also a great sandwich spread.
HAM and CHEESE BITES
1/2 lb. margarine
3 Tbsp. poppy seed
1 tsp. Worcestershire sauce
3 Tbsp. mustard
1 medium onion, finely chopped
2 pkg. 1-inch rolls
Shredded ham
Shredded Swiss cheese
Blend together margarine, poppy seed, Worcestershire sauce, mustard, and onion. Split the packages of rolls in half lengthwise. Spread each split side with the blended mixture. Sprinkle the shredded ham and cheese over the mixture. Replace rolls on top. Wrap in foil and bake for 10 minutes at 400 degrees. Separate or cut rolls apart to serve.
CARAMEL APPLE DIP
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. vanilla
1 jar caramel ice cream sundae sauce
1 pkg. crushed Heath Brickle Bits
Assorted colors of sliced apples
Mix cream cheese and powdered sugar; add vanilla. Spread on a serving platter. Pour caramel sauce on top. Sprinkle Heath Brickle Bits on top. Serve with sliced apples.