The Mississippi State Bulldogs enter Scott Field this Saturday with a record of 3-2. The Troy Trojans come to Starkville with the memory of a 62-7 loss the last time they came to play. The Dawgs have an all time 3-1 lead over the Trojans. Let’s keep up the winning streak against the Trojans. With a 3:00 kick-off, there is plenty of time for great tailgating Bulldog style. Hope you will give some of these recipes a try.
GO DAWGS!
HAIL STATE!!
SAUSAGE BALLS with JEZEBEL SAUCE
1 lb. hot ground sausage
2 cups Bisquick
1 (10 oz.) block of sharp cheddar cheese, shredded
Mix all ingredients – at room temperature – into bite sized balls. Bake at 400 degrees for 10 – 12 minutes.
Jezebel Sauce
1 (5 oz.) jar horseradish
1 (1 .12 oz.) can dry mustard
1 (18 oz.) jar pineapple preserves
1 (18 oz.) jar apple jelly
2 Tablespoons coarsely ground black pepper
Mix all ingredients and store in refrigerator. Keeps forever.
Also great with ham and chicken tenders.
MINI HAM & CHEESE QUICHES
1 cup salad croutons
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
4 eggs
1 1/2 cup milk
1 1/2 tsp. dried parsley flakes
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. onion powder
Dash pepper
Preheat oven to 325 degrees. Divide croutons, cheese and ham among 12 greased muffin tins. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups. Bake for 15 – 20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before removing from muffin pan.
SHRIMP & ARTICHOKE DIP
1 cup chopped artichoke hearts
1 cup mayonnaise
1 pt. sour cream
8 oz. sliced water chestnuts
1 small can shrimp
1 pkg. dry Ranch dressing mix
Pepper to taste
Mix all ingredients together and refrigerate. Serve with your favorite cracker.
SPINACH CRAWFISH DIP
1 (10 oz.) pkg. chopped spinach, thawed and drained
1 small can sliced mushrooms
1 (8 oz.) cream cheese
1 can Cream of Mushroom soup
1 can Ro-Tel
1/2 stick butter
4 green onions, chopped
1 lb. Velveeta, cut in cubes
2 lbs. crawfish, drained and chopped
1 round loaf Hawaiian bread
Saute onion and mushrooms in butter; add all ingredients and combine. Hollow out a round loaf of Hawaiian bread; place mixture inside and bake at 350 degrees until thoroughly heated. Serve with torn bread and additional crackers.
BUFFALO CHICKEN DIP
2 (10 oz. ) cans chunk chicken, drained
2 (8 oz.) pkg. cream cheese
1 cup Ranch dressing
3/4 cup Buffalo Wing sauce
1 1/2 cup shredded cheddar cheese
Mix all ingredients and microwave until easily blended. Transfer to a baking dish and bake at 375 degrees until hot and bubbly. Serve with Scoops.
GRAPE SALAD
1 lb. red seedless grapes, halved
1 lb. green seedless grapes, halved
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 tsp. vanilla
1/2 cup sugar
1/2 cup chopped nuts
Mix sugar, sour cream, cheese, and vanilla. Pour over grapes and pecans that have been placed in a large bowl. Refrigerate until served.
CHOCOLATE CRINKLE COOKIES
1/2 cup sugar
2 Tbsp. canola oil
1 oz. unsweetened chocolate, melted and cooled
1/2 tsp. vanilla extract
1 large egg
1/2 cup flour
3/4 tsp. baking powder
1/8 tsp. salt
Powdered sugar
In a large bowl, beat sugar, oil, chocolate, and vanilla until blended. Beat in egg. In another bowl, whisk the flour, baking powder, and salt; gradually beat into sugar mixture. Refrigerate, covered, for 2 hours or until dough is firm enough to handle.
Preheat oven to 350 degrees. With sugared hands, shape into 1 inch balls and roll into powdered sugar. Place 2 inches apart on greased baking sheets. Bake for 10 – 12 minutes or until set. Remove from pans to wire racks to cool.