Tailgating Time

Football……Food…….Fun


September brings cooler weather, beautiful skies and of course football.
Here in the south football season is what we look forward too after summer
vacation. And what would a Saturday of football be like without wonderful food.

If you hit the campus to tailgate or just enjoy watching a game on TV, the
food served is always important. I know everyone has their favorites but
maybe you can try some of our favorites this year.



Ribs with Peach Grilling Sauce

Ribs (2-3 slabs)
Priesters Peach Grilling Sauce
Brush ribs with ½ bottle of Peach Grilling Sauce
Place ribs on a baking pan and bake on 350 degrees
For 30-45 minutes.
Remove ribs and brush the ribs with the remaining Peach Grilling
Sauce and cook on medium on the grill for 20-30 minutes longer.

The ribs will have a wonderful flavor, not spicy but a unique taste.


Baked Potato Salad

6-8 potatoes (baked in the oven until soft)
1 cup mayonnaise
1 cup sour cream
Chopped dill pickles (add as many or few as you like)
6-8 pieces of precooked bacon (chop into small pieces)

Take skin off of potatoes and cut up in small pieces, add all other
Ingredients and mix well. You can add more mayonnaise and sour cream
for your taste.




Pecan Shrimp Spread

1 8 oz. pkg cream cheese
2 tsp. lemon juice
2 tsp. chili powder
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 cup finely chopped pecans
1 ½ cup chopped boiled shrimp

Mix together all ingredients. Chill
Serve on crackers.




Macaroni Pecan Salad

1/3 cup salt
2 ½ gal. boiling water
3 lbs. elbow macaroni
¾ cup vinegar
1 ½ cup salad oil
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
3 ½ cup chopped ham
¾ Cheddar cheese strips
1 cup chopped green peppers
2 cups chopped pecans
1 cup chopped green onion

Add salt to boiling water. Gradually add macaroni so that water continues to boil.
Cook, uncovered, stirring occasionally until tender, about 8 to 10 minutes. Do not overcook. Drain in a colander. Rinse with cold water and drain again. Chill

In a large bowl, combine vinegar, oil, paprika, salt and pepper; mix well. Add cooked macaroni and toss lightly. Cover and chill for 1 hour. Add ham, cheese, green pepper, pecan and green onions to chilled macaroni. Cover and chill thoroughly to allow flavors to blend. Better if made a day ahead. Serves 20 to 25 people.





Pecan Cheesecake Brownies

1 pkg. Duncan Hines Brownie Mix
2-8oz. pkgs. Cream cheese, softened
1 cup sugar
1 tsp. vanilla
2 eggs (total in recipe)
½ cup water
1 cup chopped pecans

Cheese Layer: Allow cream cheese to soften at room temperature. Mix cream cheese, sugar, 1 egg and vanilla in small bowl until well blended. Set aside

Brownie layer: Preheat oven to 350 degrees. Prepare brownie mix according to chewy fudge package directions. Add pecans to the brownie mix. Spread brownie batter into greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven and top evenly with cheese mixture. Bake for an additional 20-25 minutes. Cool and cut into squares.

posted by The Pecan Diva @ 4:56 PM