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.




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.


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.


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.


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.


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.


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


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.


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.

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