Tailgating Recipes for the Belk Bowl


The 2015 Mississippi State Bulldogs will take the field for the final game of the season as we play North Carolina State in the Belk Bowl.  If you can’t make the trip to Charlotte, North Carolina, you can still have your Bulldog friends over to cheer on the Dawgs as you have an inside tailgate.  Here are some fan favorites from my house to yours.




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 slices into pieces and pour milk over, soaking until milk is absorbed.  Gradually work in 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 large casserole dish.  Pour cans of consomme’ over and bake at 350 degrees for 30 minutes.


1 lb. ground beef

1 lb. ground sausage

1 lb. Velveeta, cubed

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic salt

1 tsp. oregano

2 loaves party rye bread

Garnish: Sliced mushrooms, sliced green or black olives

Cook beef and sausage in skillet until done; drain fat.  Add cheese, Worcestershire, and seasonings. Stir over low heat until cheese has melted.  Spread on bread slices and place on cookie sheets – garnish if desired.  Bake at 350 degrees or until hot.  They may be made ahead and frozen on cookie sheets until firm.  Store in Ziploc bags in the freezer.

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2 (8 oz.) pkg. cream cheese

1 bottle cocktail sauce

2 cans shrimp, drained

1 bunch green onions, sliced

1 chopped bell pepper

1 chopped tomato

1 can sliced black olives

1 lb. Mozzarella cheese, grated

Spread cream cheese on a serving platter; pour cocktail sauce on top.  Layer the shrimp, onions, bell pepper, tomato, and black olives.  Top with the cheese and refrigerate.  Serve with your favorite crackers.


3 pkg. mini frozen Filo pastry shells

1 can diced Ro-Tel tomatoes, drained

1 cup Swiss cheese

1 pkg. Hormel bacon bits

1/2 cup mayonnaise

Preheat oven to 325 degrees.  Mix tomatoes, cheese, bacon bits, and mayonnaise.  Spoon into shells and bake for about 20 minutes or until thoroughly heated.


2 (10 oz.) pkg. frozen chopped spinach

1/4 cup melted butter

2 Tbsp. flour

1/2 cup evaporated milk

2 Tbsp. chopped onion

1 (16 oz.) Mexican Velveeta cheese

1/2 tsp. pepper

3/4 tsp. celery salt

3/4 tsp. garlic salt

1 Tbsp. Worcestershire sauce

Dash of red pepper

1 small jar chopped pimiento

1 lb. crawfish tails, cleaned and thawed

Cook spinach according to package directions, drain and reserve 1/2 cup liquid.  Set spinach aside.  Combine butter, onion, and flour; stir well and cook about 1 minute. Gradually add spinach liquor and evaporated milk; cook until slightly thickened, stirring constantly.  Add cheese, pimiento, and spices; stirring until cheese melts.  Add spinach and crawfish; mix well.  Serve hot with crackers or toast points.  May be made ahead and heated at 350 degrees for 45 minutes.


1 lb. grated sharp cheddar cheese

1 cup chopped pecans

1 cup mayonnaise

1 medium onion, grated

1 pkg. Hormel real bacon bits

1 clove garlic

1 tsp. Tabasco

1 jar strawberry  preserves

Mix all ingredients together, except the strawberry preserves.  Line a ring mold with plastic wrap and press the cheese mixture into the mold; refrigerate.  Place the cheese ring on a serving tray and fill the center with strawberry preserved.  Serve with Ritz crackers.