Tailgating Recipes for the LSU game

Here are some tailgating recipes for your trip to Baton Rouge for the LSU game.

Hurricane Punch

1 (12 oz.) can apricot nectar

1 (12 oz.) can peach nectar

1 (12 oz.) can pear nectar

2 (6 oz.) cans pineapple juice

1 (8 oz.) bottle maraschino cherries

1 (6 oz.) can frozen orange juice

1 (10 oz.) box frozen raspberries

Juice of 4 large lemons

2 Tbsp. lime juice

1 quart ginger ale

1/2 pt. sloe gin

1 fifth rum

Mix all fruit and juices together.  Let stand for 8 hours to blend.  Stir occassionally.  Add gin and rum.  Stir gently but well and place in refrigerator.  Add chilled ginger ale just before serving.  Makes 1 gallon.

Touchdown  Pinwheels

2 (8 oz.) pkg. cream cheese, softened

1 (1 oz.) pkg. dry ranch salad dressing mix

2 green onions, chopped

5 (12 inch) flour tortillas

3/4 cup green olives with pimiento, chopped

3/4 cup chopped black olives

1 (4 oz.) can chopped green chiles, drained

1 (4 oz.) jar  pimientos, drained

Salsa, optioonal

Combine cream cheese, dressing mix, and onions.  Blend well; spread evenly over each tortilla.  Stir together olives, chiles, and pimiento; spread evenly over cream cheese mixture.  Roll up each tortilla, jelly-roll style; wrap in plastic wrap and chill overnight or at least 8 hours.  Cut into 1 inch round slices.  Can serve with salsa or just by themselves.

Cajun  Boiled  Peanuts

2 -3 lbs. green peanuts

1/2 cup salt

1 bag seafood seasoning

Cover peanuts with water and add salt and seafood bag seasoning.  Boil for 2 hours or until peanuts are done.  Let cool in water for an hour before draining and chilling in refrigerator.

Steven’s  MSU  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 slices into pieces and pour milk over; soaing 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 on top of the stove.  Drain and place in a large casserole dish.  Pour cans of consomme’ over the meatballs and bake at 350 degrees for 30 minutes.

Spinach  Squares

2 (10 oz.) pkg. frozen, chopped spinach (thaw and drain well)

3 Tbsp. butter

1 medium onion, chopped

1/4 lb. fresh button mushrooms, sliced (about 1 1/4 cups)

4 eggs, beaten

1/4 cup bread crumbs

1 can Cream of Mushroom Soup

1/4 cup grated Parmesan cheese

1/2 tsp. pepper

1/2 tsp. salt

1/4 tsp. basil

Melt butter; add onion and mushrooms, stirring until onion is limp.  Combine eggs with breadcrumbs, soup, 2 tablespoons of Parmesan cheese, seasonings, and spinach.  Blend with onion mixture.  Turn into a agreased 9 inch square pan and sprinkle with remaining cheese.  Bake at 325 degrees for 35 – 40 minutes or until set.  Cool slightly and refrigerate.  Cut into one inch squares.  Serve cold or at room temperature. May be reheated at 325 degrees if you prefer a hot appetizer.

Warm  Gumbo Dip

1/4 cup butter

6 green onion, sliced

2 celery ribs, diced

1 cup chopped assorted bell peppers

1 1/2 lbs. peeled, large raw shrimp, chopped

1 clove garlic, minced

1 1/2 tsp. Creole seasoning

1 (8 oz.) cream cheese

3/4 cup sliced pickled okra

1/2 cup plus 2 Tbsp. grated Parmesan cheese

2 Tbsp. chopped fresh parsley

Preheat oven to 400 degrees.  Melt butter over medium heat and add green onions, celery, and bell pepper; cook for about 8 – 10 minutes or until tender.  Stir in shrimp, garlic and Creole seasoning; cook for 2 minutes.  Reduce heat to low, add cream cheese and stir until melted.  Remove from heat, and stir in okra and 1/2 cup Parmesan cheese.  Spoon into a baking dish and sprikle with remaining cheese.  Bake at 400 degrees for 30 minutes until bubbly and lightly browned.  Sprinkle with parsley and serve with toasted French bread baguette slices.

Muffuletta Dip

1 cup Italian olive salad, drained

1 cup diced salami (4 oz.)

1/4 cup grated Parmesan cheese

1/4 cup chopped Pepperoncini salad peppers

1 (3 oz.) can sliced black olives, drained

4 oz. diced provolone cheese

1 celery rib, finely chopped

1/2 red bell pepper, chopped

1 Tbsp. olive oil

1/4 cup chopped fresh parsley

Stir together first 9 ingredients; cover and chill for 24 hours before serving.  Stir in parsley just before serving.  Serve with French bread.

Caramel  Pecan  Brownies

1 pkg. (4 oz.) unsweeted chocolate

3/4 cup butter

2 cups sugar

4 eggs

1 cup flour

1 (14 oz.) caramels

1/3 cup whipping cream

2 cups pecan halves

Line a 13 x 9 inch foil, with ends of foil extending over sides; grease foil.  Microwave chocolate and butter on High for 2 minutes or until butter is melted.  Stir until chocolate is completely melted; add sugar and eggs, mixing well.  Stir in flour until well blended.  Spread half the batter into prepared pan.  Bake for 25 minutes or until top is firm to the touch. Microwave caramels and whipping cream for 2 minutes or until caramels begin to melt; stir until caramels are completely melted.  Stir in 1 cup nuts. Spread caramel mixture over brownie layer in pan; cover with remaining brownie mixture; sprikle with remaining nuts.  Bake for 30 minutes or until top is firm to the touch.  Cool in pan on wire rack.  Lift brownies from pan with foil handles before cutting into squares.