MSU vs. Northwestern State Tailgating Recipes
Saturday will soon be here and it is time for another great day of Mississippi State football. This week we are back at Scott Field to take on the Demons of Northwestern State. Try these great recipe for a winning tailgate with your family and friends.
GO DAWGS!
HAIL STATE!!
GAME DAY PASTA SALAD
1 (12 oz.) pkg. vermicelli
1/2 cup olive oil
3 Tbsp. lemon juice
3 Tbsp. seasoned salt
3 Tbsp. mayonnaise
1 (8 oz.) can sliced ripe olives, drained
1 (4 oz.) jar diced pimiento, drained
6 green onions, sliced, including the green tops
4 oz. Feta cheese
Cook vermicelli and drain; mix the olive oil, lemon juice, seasoned salt, and mayonnaise and pour over the pasta. Add olives, pimiento, green onions, and Feta cheese. Mix well and chill before serving.
SEVEN LAYER BARS
1 stick margarine, melted
2 cups graham cracker crumbs
1 cup coconut
1 (6 oz.) pkg. butterscotch chips
1 (6 oz.) pkg. semi-sweet chocolate chips
1 can sweetened condensed milk
1 cup peanuts, chopped
Preheat oven to 350 degrees. Pour margarine into a 9 x 13 inch baking dish; sprinkle graham cracker crumbs evenly in pan. Next sprinkle coconut over crumbs; add butterscotch and chocolate chips. Cover with condensed milk and top with chopped peanuts. Bake for 30 minutes. Cool and cut into bars for serving.
JALAPENO PIMIENTO CHEESE
2 (8 oz.) blocks extra-sharp Cheddar cheese, shredded
1 (8 oz.) block Monterey Jack cheese with peppers, shredded
1 cup mayonnaise
1 (5 oz) can chopped green chiles
1 (5 oz.) jar diced pimientos, drained
1 medium jalapeno pepper, seeded and finely chopped
1/2 small onion, minced
2 tsp. Worcestershire sauce
Stir all ingredients together in a large bowl and refrigerate. Great for a sandwich or a dip with your favorite cracker.
MONTEREY JACK SALSA
1 (4 oz.) can chopped chilies
1 (4 oz.) can chopped black olives
1 tomato, chopped
4 green onions, chopped
1/4 lb. Monterey Jack cheese, shredded
1/2 cup Italian salad dressing
1/4 cup chopped cilantro
Mix all ingredients together and refrigerate. Serve with tortilla scoops.
*This doubles easily and you will need to – people love this!
SMOKED TURKEY WRAPS
6 sun dried tomato basil or spinach tortilla wraps
1 (7 oz.) container roasted red pepper hummus
1 lb. very thinly sliced smoked turkey
Boston of Bibb lettuce leaves, washed and dried
1/4 red onion, slivered
2 tomatoes, thinly sliced
12 slice bacon, cooked crisp and well drained
Salt and Pepper
Heat each wrap in microwave for 10 seconds. Spread each wrap with hummus, spreading to one inch of the edge all around. In the center of each wrap, place some smoked turkey, a lettuce leaf, several onion slivers, and 2 tomato slices. Top with 2 slices of bacon and sprinkle with salt and pepper. Fold in each side of the wrap, then roll tightly from the bottom. Wrap each tightly in plastic wrap. Refrigerate and sliced into halves for serving.
OYSTER CRACKERS
1 container oyster crackers
1 cup oil
1/2 tsp. dill weed
1/4 tsp. garlic salt
1/2 tsp. lemon pepper seasoning
1 pkg. ranch dressing mix
Pour crackers into a large plastic container with a lid. Mix oil and remaining seasonings. Gently pour over crackers and mix well. Place tight fitting lid on and turn during the day to coat all crackers evenly.
CHICKEN SALAD in FILO CUPS
6 cups cooked and chopped chicken
1 stalk celery, diced
1/2 red bell pepper, diced
2 boiled eggs, chopped
1 1/2 cups mayonnaise
1 tsp. Dijon mustard
1 Tbsp. yellow mustard
3/4 cup sweet relish
1 tsp. sugar
Seasoned salt and Black pepper to taste
Mix all ingredients and chill. Serve in miniature filo cups for a great pick up.