For those who don't know, tailgating is a phenomenon considered sacred to die-hard sports fanatics. Food is the anchor of the tailgate party, and the recipes differ from stadium parking lot to stadium parking lot throughout the country ... as does the way it's served, the history of the food, the amount of antacids needed, etc.

Of course, our favorite game of the year is played between the Florida Gators and the Georgia Bulldogs ...

 

Why not try some of our tailgate favorites! They're sure to become some of your favorites, too!

GRILLED ROAST BEEF SANDWICHES

4 oz. chopped green chilies, drained
2 T. mayonnaise
1 T. Dijon mustard
10 slices Rye bread
5 slices Swiss cheese
10 thin slices roast beef
2 T. butter, soft
Salsa or Picante Sauce (optional)

Combine chilies, mayonnaise & mustard; spread about 1 T. on one side of each bread slice. Top half the bread with 1 slice cheese and 2 slices roast beef. Cover with remaining bread. Butter the otuside of the berad. Grill sandwiches on the griddle over medium heatr until both sides are golden and cheese is melted. Serve with Salsa or Picante sauce, if desired.

STROMBOLI

1 loaf frozen bread dough, thawed
1 egg, beaten
1/2 tsp. oregano
salt and pepper
1/2 lb. pepperoni, sliced thin
1/4 lb. Provolone cheese, sliced thin
1/4 lb. Mozzarella cheese, sliced thin
1/2 lb. ham, sliced thin

Mix oregano, salt and pepper with beaten egg. Roll bread dough to 18x12-inch rectangle. Brush with 1/2 of the egg mixture. Cover the dough with layers of pepperoni, cheeses and ham, then roll up as a jelly-roll. Seal all edges firmly and brush with remaining egg mixture. Place on greased cookie sheet and bake at 350-degrees for 30 to 35 minutes or until golden brown (It will bake to about 2-1/2 times its original size.) While warm, wrap in foil and place in picnic cooler to keep warm for tailgate party.

CHILI

Crisco Oil
l lb. ground chuck
1 onion, chopped
Salt & Pepper to taste
Frank's Chili Powder, to taste
2 cans tomato soup
2 soup cans water
2 cans kidney beans

Heat oil in a large skillet. Add beef, onion, salt & pepper. Saute, stirring well, until beef is browned and onion is tender. Transfer to pot.

Add 1 can tomato soup; stir. Add 1 soup can water. Add chili powder and beans. Cook 30 minutes.

Add a can soup and 1 soup can water. Cook an additional 30 minutes.

Transfer to crock pot and load up for the game!

STEAK SIZZLERS

2 lbs. beef top sirloin steak, cubed

Marinade:

1 c. medium salsa picante
1-1/2 tsp. lemon pepper
1 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 c. soybean oil

Mix marinade ingredients together in large sealable plastic bag. Skewer two beef cubes per 4-inch wooden stick. Marinate beef cubes for 1 to 3 hours or overnight in refrigerator.

Grill over medium coals for 5 to 7 minutes, turning occasionally.

TAILGATE JERK

This is a great dry rub for meat (chicken, pork or beef) to use the night before the game. It will make whatever you're grilling tender and flavorful.

2 T. ground cumin
2 tsp. chili powder
1 T. garlic powder
2 tsp. dried mustard
1/4 tsp. cayenne pepper
1/4 c. light brown sugar

Combine dry ingredients. They can be kept in an airtight container for whenever you want to use them. Just keep in a cool dark place.

The night before the game, rub down meat with jerk, working it into the meat. Put meat in ziplock freezer bags and refrigerate overnight. Don't salt the meat until right before putting on the grill, because salt will dry out the meat if put on there too soon. If you like, while you are grilling, you can brush meat with olive oil or butter (if it's a large piece of meat).

SAUERKRAUT DIP

15 oz. can sauerkraut, drained
1 c. Helmann's mayonnaise
2 pkg. dried chipped beef
1 c. sharp Cheddar cheese, grated
1 c. Swiss cheese, grated

Mix together and refrigerate until serving to blend flavors. Just before serving, microwave to heat and melt cheeses. Serve with assorted crackers.

DAWG APPETIZERS

2 pkg. party franks or Little Smokeys
1 lb. pepperoni, sliced
1 c. brown sugar
2 bottles of your favorite BBQ sauce (I use Montgomery Inn)

Mix all ingredients together. Place in a slow cooker on high for 1 hours, then leave on low until serving time (around 2 hours).

KIDNEY BEAN SALAD

32 oz. can kidney beans
1 onion, chopped
Mayonnaise, to taste
3 hard-boiled eggs
Pickles, diced
Celery seed (or celery salt)

Rinse beans (or not, if desired). In bowl, mix beans, onion, eggs and pickles. Add enough mayonnaise to make as creamy as you prefer. Mix thoroughly. Add celery salt; mix again. Chill until serving.

GEORGIA CRACKER SALAD

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1-1/2 c. mayonnaise
1 hard-boiled egg, finely chopped
Salt and Freshly ground black pepper

In a medium bowl, coarsely crush the crackers with your hands. Add remaining ingredietns; season wtih salt and pepper. Mix well and serve.

AUTUMN PUMPKIN CAKE

1 Duncan Hines Moist Deluxe Butter cake mix
3 eggs
1 c. water
1 c. solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. chopped walnuts

Preheat oven to 375-degrees. Grease adn flour two 8-inch round cake pans.

Combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in a large bowl. Beat on medium speed for 4 minutes. Stir in 1 c. nuts. Pour batter equally into pans. Bake 30 to 35 minutes. Cool cake before frosting.

Frosting:

16 oz. Duncan Hines vanilla layer cake frosting
1/2 tsp. ground cinnamon
1/4 c. coarsely chopped walnuts

Combine frosting and ground cinnamon. Stir until blended. Fill and frost cake. Sprinkle top with chopped walnuts.


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The MP3 playing = Georgia Bulldogs March Medley