Here are some tailgating recipes for the Mississippi State vs. Arkansas game.
LAYERED BBQ DIP
1 (18 oz.) tub shredded barbecue pork
1/2 cup canned whole kernal corn
1/2 cup black beans, rinsed and drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped
Sliced green onion
Sliced ripe olives
Guacamole
Sour cream
Layer pork, corn, and beans on a large microwavable plate. Cover with plastic wrap, folding back one edge to vent the steam, and microwave on High abot 20 seconds until hot. Top with Sprinkle with cheese and top with all other ingredients. This doubles easily.
COCKTAIL WEINERS
1 1/2 cups ketchup
1/2 cup brown sugar
1/2 cup water
1/4 cup bourbon
2 Tbsp. minced onion
2 lbs. cockail weiners
Combine all ingredients but weiners, and mix well. Add weiners and bring to a boil. Cover and reduce heat; simmer for 30 minutes, stirring occasionally. Can bake in the oven at 350 degrees or in crock pot on Low for 4 hours.
TORTELLINI SALAD with CHICKEN and ARTICHOKES
1 (9 oz.) pkg. refrigerated cheese filled tortellini
1 (5 oz.) can chicken breast meat, undrained
1 (14 oz.) can artichokes, drained and quartered
1 (2 oz.) jar black olives, drained and sliced
2 Tbsp. olive oil
2 Tbsp. white wine vinegar
2 tsp. Italian seasoning
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions; drain and cool. Stir in chicken, artichokes, and olives; set aside.
Combine olive oil, vinegar, Italian seasoning, mustard, salt, and pepper. Mix well and pour over salad ingredients.
Add grated Parmesan cheese and gently toss. Cover and regrigerate.
POPPY SEED SANDWICHES
3 tsp. butter, melted
4 Tbsp spicy mustard
2 Tbsp. brown sugar
3 Tbsp. poppy seeds
2 pkg. small dinner rolls
2 cups shredded Mozzarella cheese
2 (8 oz.) pkg. thinly sliced deli ham
Combine butter, mustard, sugar, and poppy seeds. Slice unseparated rolls in half horizontally. Spread butter mixture over both sides. Place ham on botton of rolls. Sprinkle with cheese and press lightly. Cover with foil. Bake at 250 degrees for 20 minutes. Cut apart and serve.
CROCKPOT BBQ MEATBALLS
3 pounds frozen meatballs
1 large onion, chopped
1 cup beer
1 1/2 cups ketchup
2 Tbsp. seasoned rice wine vinegar
1/2 tsp. garlic powder
1/4 cup brown sugar
Salt and pepper to taste
Combine all ingredients in crockpot and add meatballs. Cover; cook on Low for 8 – 12 hours.
PEPPER JELLY PUFFS
1 (5 oz.) jar Old English cheese
1/2 cup butter
1 cup flour
2 Tbsp. water
1 (4 oz.) jar hot pepper jelly
Cut cheese and butter into flour. Quickly stir in water and shape into a ball. Cover with saran wrap and refrigerate overnight. Roll out dough very thin and cut with a 2 inch biscuit cutter. Place 1/2 tsp. pepper jelly in the center of each circle. Fold over and crimp with a fork. Bake at 350 degrees for 10 minutes.