Maroon and White Nation
Fansided

Tailgating recipes for Mississippi State vs. Arkansas

By Josh Barnhill

Nov 28, 2015; Starkville, MS, USA; Mississippi State Bulldogs mascot Bully greets fans in the Junction before the game against the Mississippi Rebels at Davis Wade Stadium. Mississippi won 38-27. Mandatory Credit: Matt Bush-USA TODAY Sports
Nov 28, 2015; Starkville, MS, USA; Mississippi State Bulldogs mascot Bully greets fans in the Junction before the game against the Mississippi Rebels at Davis Wade Stadium. Mississippi won 38-27. Mandatory Credit: Matt Bush-USA TODAY Sports /
facebooktwitterreddit

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.

Home/Mississippi State Football