Tailgating Recipes for the Texas A&M game


Here are some recipes for your early morning tailgate.


10 (9 inch) fajita size flour tortillas

1/2 (16 oz.) ground sausage

6 large eggs

1/2 cup shredded colby jack cheese blend


Sour cream

Wrap tortillas loosely with foil, and place in a 250 degree oven for 10 minutes.  Cook sausage in a large skillet until no longer pink; drain on paper towel and wipe skillet clean.  Whisk together eggs and 2 Tbsp. water.  Coat same skillet with  Pam; scramble eggs.  Spoon sausage and eggs evenly over tortillas, and sprinkle with cheese; roll up tortillas.  Serve with sour cream and salsa.


2 green bell peppers, cut into thin strips

2 yellow bell peppers, cut into thin strips

2 red bell peppers, cut into t hin strips

1 bunch celery, cut into sticks

1 bunch carrots, cut into sticks

1 pound fresh button mushrooms

2 (14 oz.) can artichoke hearts, cut into fourths

1 (14 oz.) can black pitted black olives

3/4 cup olive oil

3/4 cup vegetable oil

3 cups tarragon vinegar

1/2 cup sugar

3 cloves garlic, minced

1 Tbsp. mustard

1 Tbsp. salt

3 tsp. tarragon leaves

Freshly ground pepper

Layer and assemble prepared vegetables in a very large glass jar with a cover.  Combine the remaining ingredients and mix well; pour over the vegetables.  Marinate overnight; turning the jar occasionally.  Drain well before serving.


2 cups flour

2 cups sugar

1 stick oleo

1/2 cup shortening

4 Tbsp. cocoa

1 cup boiling water

1/2 cup buttermilk

1 tsp. soda

2 eggs, well beaten

1 tsp. vanilla extract

Combine oleo, shortening, cocoa and water and bring to a boil.  Mix flour and sugar together and pour hot cocoa mixture over it.  Put soda in buttermilk and mix well.  The batter will be thin.  Pour into a greased and floured 11 x 16 inch jellyroll pan.  Bake at 350 degrees for about 30 minutes.  Ice with the following frosting while cake is still hot.


3/4 stick oleo

4 Tbsp. cocoa

5 – 6 Tbsp. Pet milk

1 box powdered sugar

1 tsp. vanilla

1 cup chopped pecans (optional)

Combine oleo, cocoa, milk, and heat.  Add powdered sugar a little at a time and beat well.  Add vanilla and pecans, if desired.  Frost cake while warm and still in the pan.  Cool and cut into squares.


1  onion, diced

1 red bell pepper, diced

1 (1 lb.) hot ground sausage

2 cloves garlic, minced

1 tsp. chopped fresh thyme

1/2 cup white wine

1 (8 oz.) cream cheese, softened

1 (6 oz.) pkg. fresh baby spinach, coarsely chopped

1/2 tsp. salt

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

1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees.  Cook diced onion, red bell pepper and pork sausage until sausage is no longer pink; drain.  Stir in garlic, thyme, and wine – cook for 2 mintes.  Add cream cheese and cook until cream cheese is melted.  Stir in spinach and salt and cook until spinach is wilted.  Gently stir in beans.  Pour into a baking dish and sprinkle with Parmesan cheese. Bake for 20 minutes.  Serve with scoops, bell pepper strips, and pretzel rods.