Here are some tailgating recipes for MSU’s Homecoming game vs. Samford.
HOMECOMING BLOODY MARYS for a CROWD
3/4 cup lemon juice
1 Tbsp. hot sauce
1 Tbsp. chili sauce
1/4 cup Worcestershire sauce
1 tsp. Tabasco
1 Tbsp. prepared horseradish
Pepper to taste
Celery salt to taste
1 (46 oz.) can tomato juice, chilled
1 (46 oz.) can V-8 juice, chilled
1 fifth vodka
Celery sticks and small lime wedges for garnish.
Combine lemon juice, hot sauce, chili sauce, Worcestershire, Tabasco, horseradish, pepper and celery salt in a pint jar; refrigerate overnight. In a large container, pour seasoning mixture, tomato juice, V-8 juice and vodka; stir until combined. Serve over ice and garnish with celery stick and lime wedges.
ANTIPASTO KABOBS
1 (9 oz.) pkg. refrigerated cheese tortellini
40 large pitted ripe olives
40 pimiento stuffed olives
1 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami
Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable bag, combine tortellini, olives and salad dressing; seal and refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, and ripe olive on a toothpick or short skewer.
PICKLED SHRIMP
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tbsp. tomato paste
1 1/2 tsp. sugar
1 1/2 tsp. celery seed
1 garlic clove, minced
1/2 tsp. coarsely ground pepper
1/4 tsp. ground mustard
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1/8 tsp. hot pepper sauce
1 pound large cooked shrimp, peeled and deveined
1 small onion, thinly sliced and separated into rings
2 bay leaves
In a large resealable bag, combine first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for 24 hours. Drain and discard marinade, onion and bay leaves. Serve shrimp with toothpicks.
SAVORY HAM CHEESECAKE
3 cups oyster crackers, crushed
1 cup grated Parmesan cheese
1/3 cup butter, melted
Filling:
4 (8 oz.) pkg. cream cheese
4 beaten eggs
2 cups finely chopped fully cooked ham
2 cups shredded Swiss cheese
1/3 cup snipped chives
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. white pepper
In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumbs onto the bottom and up 2 inches of a greased 9 inch springform pan. Cover and refrigerate for 30 minutes. In a large bowl, beat cream cheese until smooth. Add eggs, ham, cheese, chives, basil, salt and pepper and beat until combined. Pour into crust and sprinkle top with reserved crumbs. Place pan on a baking sheet; bake at 325 degrees for 60 – 70 minutes or until almost set. Turn oven off and leave cheesecake in oven with door ajar for 30 minutes. Cool on wire rack for about 10 minutes. carefully run a knife around edge to loosen; cool for 1 hour longer. Refrigerate overnight; remove sides of pan and serve chill with your favorite crackers.
SWEET CHEESE BALL
2 (8 oz.) pkg. cream cheese, softened
1/2 cup powdered sugar
2/3 cup flaked coconut
8 maraschino cherries, finely chopped
3/4 cup finely chopped pecans
In a small bowl, beat cream cheese and the powdered sugar until smooth. Beat in the coconut and cherries. Shape into a bowl and roll in pecans. Cover and refrigerate until serving. Serve with fruit.
HOT WINGS
7 to 8 pounds of chicken wings or drummies
4 cups ketchup
2 1/2 cups brown sugar
1 1/3 cup water
1 cup hot sauce
1/3 cup Worcestershire sauce
2 1/2 tsp. chili powder
2 tsp. garlic powder
1/2 tsp. onion powder
Place chicken in two greased baking sheets. In a large bowl, combine remaining ingredients and pour over wings. Bake, uncovered, at 350 degrees for 1 hour or until chicken runs clear. Spoon sauce from pans over wings.
HERBED POPCORN
8 cups popped popcorn
2 cups potato sticks
1 cup mixed nuts
1/3 cups melted butter
1 tsp. dill weed
1 tsp. lemon pepper seasoning
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
In a large bowl, combine the popcorn, potato sticks and nuts. In a small bowl, combine the remaining ingredients. Drizzle over popcorn and toss to coat. Spread into two ungreased baking sheets. Bake, uncovered at 250 degrees for 30 minutes or until lightly browned, stirring twice. Cool on a wire rack and store in an airtight container.