"Tail-gating recipes"

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: : TAIL GATE RAVIOLI : -------------------------------------------------------------------------------- : 1 (8 oz.) pkg. meat ravioli : 1/4 c. red and white wine or 1 tablespoon sugar : vinegar (1/2 and 1/2 white : and red) : 3/4 c. vegetable oil : 1 clove garlic, mashed : 1 Tbsp. Dijon mustard : salt and pepper to taste : 2 Tbsp. chopped parsley : 1 Tbsp. basil : 4 green onions, chopped : 1/2 c. Parmesan cheese : Cook ravioli in boiling salt water until tender but : firm. Drain and rinse in cold water. Place in container. : Beat vinegar and oil until well mixed. Add garlic, mustard, : salt, pepper, parsley, basil and onions to oil and vinegar : mixture. Pour over ravioli and gently mix. Pour cheese over : ravioli mixture and refrigerate approximately 24 hours. : -------------------------------------------------------------------------------- : TAILGATE BEANS AND FRANKS : -------------------------------------------------------------------------------- : 1 (28 oz.) can pork and beans : 1/4 c. firmly packed brown : sugar : 1 Tbsp. Tang (dry) : 1 tsp. instant coffee powder : 1/4 tsp. salt : 4 or 5 frankfurters : Combine beans, brown sugar, Tang, coffee and salt. Pour : into shallow baking dish. Cut franks into 1-inch pieces and : add to beans. Bake at 325 degrees for 25 to 30 minutes. : -------------------------------------------------------------------------------- : TAILGATE SUPPER : -------------------------------------------------------------------------------- : 1 lb. ground beef : 1 large can pork and beans : 4 large apples : 3 Tbsp. brown sugar : 1/2 c. water : salt and pepper : Brown meat, add salt and pepper. Add beans. Put sliced : apples on top of beans. Sprinkle brown sugar on apples. Add : water along sides of pan and let bake covered until apples are : tender. Top with baking powder biscuits. Bake at 425 degrees until : biscuits are done, lightly browned. : -------------------------------------------------------------------------------- : B. E.'S TAILGATE PEANUT BUTTER BARS : -------------------------------------------------------------------------------- : 1/2 c. white sugar : 1 tsp. vanilla : 1/2 c. white Karo syrup : Put the ingredients in a double boiler until sugar : dissolves. Then add: : 1 c. plus 2 tsp. crunchy : peanut butter : 2 Tbsp. butter : Stir until smooth, then pour this mixture over: : 2 c. crushed cornflakes : (measure after crushing) : 1 c. Rice Krispies : Stir well and pat into an ungreased 9 x 9-inch pan. : Frost with: : 1/4 c. cream : 1/2 c. brown sugar : Bring to boil and add powdered sugar until spreading : consistency is attained. Spread thinly on bars. Cut when : cool. Will keep almost forever in airtight container. Go Air : Force! : Bar recipe can be doubled for 9 x 13-inch pan. No need : to double frosting. : -------------------------------------------------------------------------------- : TAILGATE TREAT : -------------------------------------------------------------------------------- : rye bread slices : cream cheese with chives : (whipped) : boiled ham slices : lettuce : For each sandwich spread one slice bread with cream : cheese. Top with slice of ham and lettuce. Spread other slice : of bread with cream cheese. Put on top. : -------------------------------------------------------------------------------- : TAILGATE TRIFLE : -------------------------------------------------------------------------------- : 1 Sara Lee pound cake : 1 can sliced peaches, drained : 1 can sliced pears, drained : 1 can pineapple chunks, : drained : 2 cans Thank You brand vanilla : pudding : 1 small container Cool Whip : sliced almonds : 1/3 c. sherry : 1 small pkg. raspberry Jell-O* : (dissolve with 3/4 c. hot : water, and 5 or 6 ice : cubes) : Cut pound cake in 3/4-inch thick slices. Line bottom of : casserole dish. Sprinkle 1/2 of the mesured sherry on pound : cake. Drizzle 1/2 of the raspberry jello liquid over pound : cake. Then add all 3 cans of fruit (drained very well). : Sprinkle remaining sherry on fruit. Next add the 2 cans of : pudding. Top with Cool Whip (or whipped cream). Sprinkle with : slivered toasted almonds. Chill. Absolutely delicious. : Yields 12 to 15 servings. This recipe is best for those cooler : games as it should be kept chilled. : *Not all jello used.

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