Tailgating in the Show Me State: MSU vs. Missouri
A Thursday night away game poses different thought for tailgating. With work the next day and a long distance to travel, many of us will be watching our beloved Bulldogs from our homes. Mississippi State brings a 6 – 2 record to fight the Tigers of Missouri and achieve another victory. At my house, we tailgate in the living room and I never have to ask my crew what they want me to fix. I already know what the menu will be for the game. Hope you will keep these in mind for this week and the weeks to follow.
GO DAWGS!
HAIL STATE!!
SAUSAGE LOVER’S DIP
1 lb. ground sausage (hot or mild)
2 Tbsp. water
1 (10 oz.) frozen, chopped spinach, thawed and well drained
1 (8 oz.) pkg. cream cheese
1 (8 oz.) sour cream
1 cup shredded Cheddar cheese
1 can Ro-Tel tomatoes, diced
1/2 cup chopped green onion
1/2 tsp. garlic powder
Cook sausage until no longer pink and drain well; add water and cook for about 5 minutes on Low. Stir in spinach and next six ingredients. Cook and stir until mixed well. Read to serve when thoroughly heated. You may make ahead and warm or bake at 350 degrees until bubbly. Serve with Scoops or tortilla chips.
STEVEN’S MEATBALLS
6 slices of bread
2 tsp. salt
2 pkg. Lipton Onion Soup Mix
2 eggs
1 1/2 cups milk
3 lbs. ground beef
2 cans Beef Consomme
Tear bread into pieces and place in bowl; pour milk over and let set until all milk is soaked up by the bread. Gradually work in the ground beef, onion soup mix, salt and eggs. Mix well and shape into balls. Roll in flour and brown in oil or shortening on top of the stove. Drain and place in a long casserole dish. Pour cans of beef consomme over meatballs. Bake at 350 deees for 30 minutes.
LITTLE PIZZAS
1 lb. ground beef
1 lb. ground sausage
1 lb. Velveeta cheese, cut into cubes
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. oregano
2 loaves of party rye bread
Cook beef and sausage in skillet until done and drain fat. Add cheese, Worcestershire sauce, garlic, and oregano. Stir over low heat until cheese has melted. Spread mixture on bread slices. Garnish with sliced olives, mushrooms, or pimiento. Place on cookies sheets and bake in a 350 degree oven until hot. These can be frozen in advance and heated.
SISTER’S SHRIMP DIP
1 can shrimp – Do Not Drain -Use the juice from the can.
1 (8 oz.) cream cheese
1/2 cup mayonnaise
1 Tbsp. grated onion
1/2 tsp. garlic salt
2 Tbsp. chopped green bell pepper
2 Tbsp. ketchup
1 – 2 tsp. Tabasco
Soften cream cheese; pour shrimp over cream cheese and work and mash together. Mix all the ingredients together as listed. Chill for several hours before serving – overnight is better. Serve with Ritz crackers and Ruffles potato chips.
DRIED BEEF CHEESE BALL
1 jar sliced dried beef
2 (8 oz.) pkg. cream cheese
4 chopped green onions
1 tsp. Accent seasoning
1 small can chopped black olives
1 small can mushroom stems and pieces, drained and chopped
Chop beef and mix well with cream cheese. Add all other ingredients. Chill and shape into a ball. Serve with your favorite cracker.
HOT BLACK-EYED PEA DIP
1 medium onion, chopped
2 Tbsp. butter
1 (16 oz.) can black-eyed peas, rinsed and drained
1 (14 oz.) can artichoke hearts, drained and chopped
2 Tbsp. Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 pkg. dry ranch dressing mix
4 oz. shredded Mozzarella cheese
Saute onion in butter; mix in all ingredients, except Mozzarella cheese. Pour into a quiche dish that has been lightly sprayed with P am. Bake at 350 degrees for 20 minutes; add cheese on top and bake until cheese melts. Serve with corn chips or your favorite cracker.