MSU vs. Kentucky Tailgating Recipes

With a record of 5-2, the Mississippi State Bulldogs are headed back for another home game against the Wildcats of Kentucky.  A 6:30 kick-off means a full day of beautiful fall weather, good friends, and great food.  Hope you will give these a try.

GO DAWGS!

HAIL  STATE!!

SPICED  UP  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 (4 oz.) can chopped green chilies

1 (4 oz.) jar diced pimiento, drained

2 tsp. Worcestershire sauce

Mix all ingredients together in a large bowl; chill.  Serve with your favorite crackers or use as a sandwich spread.

MISSISSIPPI  SIN

1 (16 oz.) sour cream

2 cups grated cheese

1/3 cup chopped green onions

1 lb. sausage, cooked and drained

1 (8 oz.) cream cheese

Worcestershire sauce

Hot sauce and green chilies to taste

1 loaf French bread

Mix all ingredients, except bread.  Place in a scooped out French bread; wrap in foil and bake at 350 degrees for 1 hour.  Serve reserved bread pieces and Wheat Thins.

BLACK  BEAN  SALSA

1 (15 oz.) can black beans, rinsed and drained

2 tomatoes, chopped

1 red bell pepper, chopped

1 cup chopped cilantro

1/4 cup diced red onion, chopped

1 teaspoon diced jalapeno

3 Tablespoons lemon juice

1 tsp. salt

1 tsp. pepper

1 avocado, chopped

Combine all ingredients, except avocado.  Chill; add avocado just before serving with tortilla chips.

TAILGATE  ANTIPASTO

Pickled Okra

Assorted Olives

Pickled Asparagus

Assorted Cheeses

Sliced Summer Sausage

Jalapeno

Seasoned Salt

Red Pepper Crackers

On a platter, place in section, okra, olives, asparagus, cheeses, summer sausage, and jalapeno; sprinkle liberally with seasoned salt.  Serve with Red Pepper Crackers.

Red Pepper Crackers

1 box saltine crackers

1 1/2 cups oil

1 pkg. dry ranch mix

4 tsp. red pepper flakes

Place crackers in a large plastic container. Mix remaining ingredients and pour over cracker.  Place top on and cover; turn container over and over until all liquid is absorbed.

MINI  BAKED  BEEF  and  PEPPER  JACK  SANDWICHES

1 lb. deli beef, thinly sliced

1 lb. pepper Jack cheese, thinly sliced

1 stick butter

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. minced dry onion

1/2 tsp. chili powder

1 12-pack Hawaiian sweet dinner rolls

Melt butter and mix in mustard, Worcestershire, onion, and chili powder.  Cut the entire pack of rolls in half horizontally and place the bottom half in a 9 x 12 inch pan.   Cover with beef and cheese and top with the top of the rolls.  Evenly distribute the butter mixture over the top of the rolls; cover with foil and refrigerate overnight. Bake, uncovered, for 20 minutes at 350 degrees.  Once finished, separate and serve.

HARVEST  APPLE  DIP

1 (8 oz.) pkg. cream cheese

1 1/2 cups powdered sugar

1 pkg. Heath bar brickle

Caramel Sundae topping

Sliced red, green, and yellow apples

Mix the cream cheese and powdered sugar until smooth; spread on a platter.  Pour caramel sundae topping on top and sprinkle with  package of Heath bar brickle.  Serve with apple slices.

PRALINES

1 box light brown sugar

2 Tbsp. butter

1 carton (1/2 pint) whipping cream

2 cups pecans

Stir whipping cream and brown sugar together long enough to smooth our lumps.  Microwave on High for 13 minutes; add butter and pecans.  Stir until margarine has melted and drop on foil.