Tailgating Recipes for the Egg Bowl
Here are some tailgating recipes for the Grove:
BOURBON BALLS
1 cup finely crushed vanilla wafers
1 cup powdered sugar
1 cup finely chopped pecans
2 Tbsp. cocoa
1/4 cup bourbon
2 Tbsp. light corn syrup
Mis all ingredients together until moist. Form into balls the size of marbles. Roll each in additional powdered sugar. Store in a tin lined with foil. Keep tightly covered.
APPLE BRICKLE DIP
1 (8 oz.) p kg. cream cheese, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla extract
1 pkg. almond brickle chips(8 oz.) or English toffee bits (10 oz.)
Sliced apples (green, yellow, and red)
In a b owl, beat cream cheese, sugars, and vanilla. Fold in brickle chips; chill. Serve with apples.
PIGSKIN DEVILED EGGS
1 dozen eggs, hard cooked and peeled
1/2 cup mayonnaise
1 Tbsp. chopped parsley
2 Tbsp. sour cream
1 tsp. spicy brown mustard
1/4 tsp. salt
Pickled Okra slices
Chopped pork skins
Slice eggs in half lengthwise, carefully removing yolk while keeping white intact. Mash together egg yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon mixture into egg white halves. Top with a pickled okra slice and pork skins.
SHRIMP MOLD with CRACKERS
2 (.25 oz.) pkg. plain gelatin
1/2 cup cold water
1 can tomato soup
1 (8 oz.) cream cheese
1 Tbsp. lemon juice
1 cup mayonnaise
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound shrimp, cooked and finely chopped
1/4 tsp. salt
Soften gelatin in water; heat soup in a boiler and add gelatin mixture until dissolved. Remove from heat, and whisk in cream cheese until melted. Fold in lemon juice, mayonnaise, vegetables and shrimp; stir in salt. Pour int a greased mold, and chill overnight to congeal. Serve with your favorite crackers.
STEVEN’S CAVIAR PIE
1 (8 oz.) cream cheese, softened
2 Tbsp. chopped green onion
1 cup mayonnaise
1 Tbsp. Worcestershire sauce
1 (4 oz.) jar Romanoff’s black caviar
2 eggs, hard boiled and shredded
Parsley
Mix cream cheese, onion, mayonnaise, and Worcestershire. Place in a pie plate and chill overnight. D rain and spread caviar on top just before serving. Put the shredded egg on top of this. Sprinkle parsley on top. Serve with Club crackers.
SNICKER BAR FUDGE
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
6 (2 oz.) Snicker candy bars, cut into pieces
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
Melt butter, sugar, and milk in a heavy saucepan. Mix well; cook until begins to boil and cook for 3 minutes. Stir and cook another 3 minutes; remove from heat. Add chocolate chips and candybars;stir until melted. Incorporate marshmallow cream in mixture and add vanilla. M ix well and pour into a buttered 9 x 13 inch dish. Cut into squares and serve.