Tailgating Recipes for MSU at Texas A&M
Week 4 of Mississippi State football has arrived. We head to College Station, Texas, to take on the Aggies of Texas A & M. We enter Kyle Field with a record of 3 – 1. A 6:00 kick-off gives us lots of time to tailgate in Texas and show them how it is done Mississippi State style.
GO DAWGS!
HAIL STATE!!
CHEESE STRAWS
1 stick butter, softened
1 (8 oz.) jar Old English cheese spread, room temperature
1 tsp. Worcestershire sauce
Dash of Tabasco
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Preheat oven to 400 degrees. Combine butter and cheese; add Worcestershire,Tabasco, salt and cayenne and mix until creamy. Add flour and mix well. May put through a cookie press or roll into balls and mash down with fork tines. Bake on a cookie sheet lined with parchment paper for 12 – 15 minutes. Cool and store.
HAM STUFFED EGGS
6 large hard cooked eggs, cooled and peeled
3 Tbsp. mayonnaise
1/2 cup finely chopped, cooked ham
1 tsp. Dijon mustard
1/4 tsp. lemon juice
2 Tbsp. chopped parsley
For garnish: ground cayenne pepper
Cut eggs in half lengthwise. Remove yolks and set aside. Mash yolks with fork and combine remaining ingredients. Stuff mixture into egg white halves; sprinkle with cayenne pepper and refrigerate.
BLACK-EYED PEA DIP
3 (15 oz.) cans black-eyed peas, drained and rinsed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small purple onion, chopped
1 medium tomato, seeded and chopped
1/4 cup chopped cilantro
1 cup Italian dressing
1 tsp. Worcestershire sauce
Several shakes of: dried basil and dried oregano
Salt and Pepper to taste
Combine all ingredients and mix well. Chill overnight and serve with Corn Chips.
SPINACH ARTICHOKE SQUARES
2 (8 oz.) pkg. crescent rolls
1 (14 oz.) can artichoke hearts, drained and chopped
1 (12 oz.) pkg. frozen, chopped spinach, thawed, squeezed and drained
1 cup grated Parmesan cheese
3/4 cup mayonnaise
3/4 cup sour cream
Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place crosswise in bottom and one inch up the sides of a 10 x 15 inch baking pan to form a crust. Seal perforations. Bake for 10 – 12 minutes. Mix remaining ingredients and spread over the crust. Bake for 10 minutes or until topping is thoroughly heated. Cool and cut into 2 inch squares.
TOMATO BITES
1 1/4 cups mayonnaise
1/2 cup finely chopped parsley
1 (4 oz.) pkg. crumbled bacon bits
1 box Wheat Thins
1 pint grape tomatoes, cut in half and drained on paper towels
Mix together the mayonnaise, parsley and bacon bits; spread on wheat thins and top with a tomato half, cut side down.
WHITE WINE CAKE
1/2 cup finely chopped pecans
1 (18 oz.) box Butter Recipe Golden cake mix
1 (3 oz.) pkg. instant vanilla pudding
1/2 cup vegetable oil
4 large eggs
1/2 cup white wine
1/2 cup water
Glaze:
1 cup butter, melted
1 cup sugar
1/4 cup white wine
Preheat oven to 325 degrees. Combine cake mix, pudding mix, oil, eggs, wine, and water with mixer and pour into a bundt pan that has been sprayed with cooking spray with flour and sprinkled with pecans. Bake for 40 – 50 minutes or until toothpick comes out clean. Remove cake from oven and place in pan on wire rack. TO PREPARE GLAZE: Dissolve sugar in butter and stir in wine. Pour glaze over hot cake in pan and allow to soak in for 15 minutes. Remove from pan.
PECAN PIE TARTS
4 egg, separated
2 cups sugar
6 Tablespoons butter, melted
1/4 tsp. salt
1 cup raisins
1 cup chopped pecans
2 Tbsp. vinegar
2 (1.9 oz.) pkg. mini Filo shells
Preheat oven to 350 degrees. Combine egg yolks, sugar, butter, and salt. Add raising, pecans and vinegar; set aside. Beat eggs white with mixer to form stiff peaks. Fold into egg yolk mixture. Pour 1 teaspoon into each mini shell and bake for 30 minutes.