By LYDIA BOLEN
With the month of August upon us, many people are digging out their lists of things to tend to SOONER than LATER! There are school supplies to purchase, new activities starting up, and of course, fresh new ideas to decide on for upcoming tailgates at college football games.
Tailgating in Mississippi is very traditional and has become an art. It seems to me that many recipes are getting reused each season. I have located some older recipes that I consider my new favorites for football gatherings.
This Tomato-Cheese Spread was given to me by my sister. It came out of The Commercial Appeal in Memphis, Tennessee. A great tailgating recipe!
Baked breadsticks are delicious and easy for children to sample as they run in and out of their picnic areas.
White Chocolate Macadamia Cookies are my favorite of all cookies. They travel well and you can be assured not a single cookie will be left at your picnic table! Happy Tailgating!!
- 1 can (10 ounce) diced tomatoes with green chilies, drained
- 1 cup mayonnaise
- 1 teaspoon Worcestershire Sauce
- 1 / 2 teaspoon garlic salt
- 2 blocks (8 ounce) sharp Cheddar, shredded
- 3 / 4 cup pecans, chopped
- 1 jar (4 ounce) chopped pimento, drained
- 1 / 3 cup green onions, chopped
In a large bowl, combine tomatoes, mayonnaise, Worcestershire sauce and garlic salt. Stir in cheese, pecans, pimento and green onion.
Shape and place on a serving dish. Serve cold with an assortment of crackers and cut up seasonal vegetables.
Source: Connie Price Bishop
- 8 hot dog buns (freeze ahead of time for ease of slicing)
- 1 / 3 cup Parmesan cheese, grated
- 1 cup butter (unsalted)
- 1 teaspoon dried parsley
- 1 and 1 / 2 teaspoons dried oregano
- 1 and 1 / 2 teaspoons dried basil
- 1 teaspoon garlic salt
Preheat oven to 200 degrees.
In a small saucepan, melt butter, parsley, oregano, basil, and garlic salt.
Cover a 15×12 jellyroll pan with parchment paper or aluminum foil.
Cut each hot dog bun in half lengthwise, then cut each half in half lengthwise; making 4 bread sticks from each bun.
Lay bread sticks on jellyroll pan, cut side up. Brush the butter mixture evenly over the bread sticks. Sprinkle with Parmesan Cheese.
Bake for 1 to 1-1 / 2 hours or until the sticks are dried out and crispy. Cool.
Store in tightly covered container.
Yield: 32 breadsticks. Can double or triple recipe for a crowd.
To serve: Place breadsticks in an upright serving container lined with a pretty cloth for color.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 / 2 teaspoon salt
- 3 / 4 cup butter, softened
- 1 cup light brown sugar, firmly packed
- 3 / 4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (12 ounce) white chocolate morsels
- 1 and 1 / 2 cups macadamia nuts, coarsely chopped
Preheat oven to 300 degrees.
Sift together first 3 ingredients and set aside.
Beat butter with mixer until creamy; gradually add sugars, beating about 2 minutes until fluffy.
Add eggs, one at a time.
Gradually stir in flour mixture until blended.
Stir in white chocolate morsels and nuts.
Refrigerate dough for about 30 minutes.
Drop dough by rounded tablespoonsful (use a cookie scoop for more uniform size) onto lightly greased cookie sheets.
Bake at 300 degrees for 15 to 20 minutes, or until lightly browned around the edges. Let cookies cool on a wire rack.
Yields: 3 dozen
Double recipe for a crowd. These cookies travel well in long plastic containers. Place wax paper between the layers.
Remember to make memories through the kitchen—”the heartbeat of the home.” Email me at firstname.lastname@example.org for any questions.