"Tail-gating recipes"

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: : TAIL-GATE CHEESE DIP : -------------------------------------------------------------------------------- : 1 lb. pkg. Jack cheese : 2 peeled tomatoes, diced fine : 6 to 8 black olives, chopped : salt and pepper to taste : 1/4 c. chopped green chilies : 1/4 tsp. garlic salt : Grate cheese and mix with diced tomatoes, chopped : chilies, black olives and spices. Chill for 1 hour and serve : with tortilla chips. : -------------------------------------------------------------------------------- : TAILGATE CHEESE SPREAD : -------------------------------------------------------------------------------- : 1 (3 oz.) pkg. cream cheese : 2 tsp. prepared mustard : 1 tsp. lemon juice : 1/8 tsp. garlic powder : 3 hard cooked eggs, chopped : 1/2 c. shredded Cheddar cheese : 1/4 c. minced green onions : 2 to 3 Tbsp. toasted sesame : seed : In small bowl, beat together cream cheese, mustard, : lemon juice and garlic powder; stir in eggs, cheese and onions. : Cover and chill for about an hour. Form into log or ball and : roll in sesame seed. : To toast, spread sesame seed in ungreased baking pan. : Bake in preheated 350 degrees oven, shaking pan occasionally until : lightly browned, about 10 minutes. : For another variation, roll cheese ball or log in : shredded dried beef instead of sesame seed. : -------------------------------------------------------------------------------- : TAILGATE SALAD : -------------------------------------------------------------------------------- : 1 (16 1/2 oz.) can whole : kernel corn : 1 (16 1/2 oz.) can cut green : beans : 1 (16 1/2 oz.) can garden peas : 1 c. chopped celery : 1 c. chopped green pepper : 1 c. chopped onion : 1 small jar pimento, chopped : 1 c. sugar : 3/4 c. vinegar : 1/2 c. oil : Drain vegetables; reserve liquid for soup stock. Mix : well: 1 cup sugar, 3/4 cup vinegar and 1/2 cup salad oil. : Cook briefly. While hot, mix with vegetables. Refrigerate : overnight. : -------------------------------------------------------------------------------- : TAILGATE CHINESE CHICKEN WINGS : -------------------------------------------------------------------------------- : 3 lb. chicken wings : 1/3 c. soy sauce : 3 Tbsp. brown sugar : 3 Tbsp. vinegar : 3 Tbsp. granulated sugar : 1 tsp. ground ginger : 2 cloves garlic, crushed : Separate chicken wings at joint, discarding tip ends. : Stir together soy sauce, vinegar, sugars, ginger and garlic for : marinade. Put wings in heavy plastic bag and place in bowl in : case bag leaks. Marinate at least 2 hours, overnight is best. : To cook, place in 13 x 9-inch oblong pan and bake in a : 350 degrees oven for 1 hour. Serves 10 to 12. : -------------------------------------------------------------------------------- : TAILGATE POTATO SALAD : -------------------------------------------------------------------------------- : 1 c. fresh green beans : 1 lb. small whole potatoes : 3/4 c. crumbled Feta cheese : 3/4 c. sliced black olives : 1/3 c. chopped green onion : 1/4 c. chopped green or red : pepper : 2 Tbsp. capers : 3/4 c. radishes : Dressing: : 1/3 c. olive oil : 2 Tbsp. basil : 2 Tbsp. vinegar : 2 tsp. lemon juice : 1 clove garlic : 1/8 tsp. cayenne pepper : salt : Cook potatoes 10 to 15 minutes or until tender. Drain, : cool and quarter. Cook beans just until tender; drain. In : large bowl, combine all salad ingredients except radishes. : Pour dressing over salad and mix. Cover and chill overnight. : Stir in radishes before serving. : Dressing: Crush garlic and combine all dressing ingre- : dients. Stir or shake well. : -------------------------------------------------------------------------------- : TAILGATE CHILI : -------------------------------------------------------------------------------- : 2 lb. ground beef : 2 garlic cloves, finely : chopped : 1 c. chopped onion (about 2 : medium) : 2 (1 lb.) cans whole tomatoes : 3 tsp. chili powder : 1 tsp. salt : 1/4 tsp. cayenne pepper : 1/4 tsp. paprika : 1 tsp. ground cumin : 2 (15 oz.) cans pinto beans, : drained : In large pot cook ground beef, onion and garlic on : medium high heat until meat is brown and onion and garlic are : tender. Drain off fat. Return to heat. Add tomatoes and : seasonings and mix well. When bubbling, reduce heat to low. : Cover and simmer for 2 hours, stirring occasionally. At the : end of 2 hours, add beans and simmer for 15 minutes longer. : Yield: 10 (1 cup) servings. : -------------------------------------------------------------------------------- : TAILGATE CHICKEN : -------------------------------------------------------------------------------- : 5 or 6 chicken breasts, split : and boned : 2 c. sour cream : 1 Tbsp. Worcestershire sauce : 1/2 tsp. Tabasco sauce : 1/8 tsp. garlic powder or 1 : clove, pressed : 1 tsp. salt : 1 1/2 tsp. paprika : 1/2 c. bread crumbs : Coat chicken with sauce made of all ingredients except : bread crumbs. Place in a shallow dish and pour remaining sauce : over them. Cover tightly and refrigerate overnight. Coat each : breast with bread crumbs, shape neatly and place one-layer deep : in a shallow baking dish. Cover tightly and return to the : refrigerator for at least 1 1/2 hours. Bake covered at 350 degrees : for 1 hour and 15 minutes. Do not allow to brown as the : chicken breasts will dry out. Serve hot or cold.

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