Tailgate Bean/Corn Dip
Rosemary Hall
2 cans black beans, rinsed and drained
2 cans corn, drained
1 large red onion, diced
1 large bell pepper (any color), diced
Pickled jalapenos
2 small cans mandarin oranges, chopped
1 c. orange juice
½ c. vegetable oil
½ c. red wine vinegar
Combine first six ingredients (black beans through oranges) in a large bowl. Mix orange juice, vegetable oil and red wine vinegar in small ball. Pour juice mixture over vegetable mixture and stir. Serve with corn chips and stir occasionally.
Mexican Pinwheels
Phyllis Strawn
2 c. shredded sharp cheddar cheese
½ c. sour cream
1 package softened cream cheese (8 oz.)
1 can green chiles, drained (4 ½ oz.)
1 can black beans, rinsed and drained
Jalapeno peppers to taste
1 can ripe olives, drained (2 ¼ oz.)
2/3 c. chopped onion
¼ tsp. salt
1 smashed garlic clove
6 flour tortillas
Combine all ingredients except flour tortillas. Spread approximately ½ cup of the mixture on each tortilla. Roll tortillas in jelly roll fashion. Wrap each roll separately in plastic wrap. Chill 3-4 hours. Unwrap rolls and slice each crosswise into approximately 10 pieces. Serve pinwheels with wooden picks and salsa, if desired.
Deviled Eggs
Phyllis Strawn
Boil several eggs. Allow eggs to cool. Crack and remove the shell from eggs. Slice each egg in half. Scoop out egg yolks and combine with Duke’s mayonnaise, mustard, apple cider vinegar, salt and pepper in food processors. To separate picnickers from tailgaters, add Tabasco sauce, ½ teaspoon per egg. For seasoned tailgaters, add jalapenos. Start with small amounts of ingredients, keep adding until your taste buds tell you to “STOP”!
Broccoli-Cauliflower Salad
John and Julie Munday
Salad:
1 head cauliflower
1 bunch broccoli
1 c. shredded cheddar cheese
¼ c. chopped red onion
1 packet pre-cooked, crumbled bacon
Dressing:
Mayonnaise and sugar to taste.
Break broccoli and cauliflower into pieces. Add cheese, onion and bacon. Mix mayonnaise and sugar together and pour over salad. Serve cold.
Drain beans and corn. Mix all ingredients and chill overnight. Serve with corn chips.
Chinese Cabbage Salad
John and Julie Munday
Salad:
1 head Napa cabbage
Spring onions
1 package ramen noodles
1 small package (1/3 c.) sliced almonds
2 tsp. sesame seeds
Shred cabbage and slice spring onions. Set aside. Crush ramen noodles. Discard flavoring packet. Toast in a skillet using butter or margarine. Add almonds and continue toasting. Add sesame seeds and continue toasting. Set noodles, almonds and sesame seeds aside.
Dressing:
2 T. soy sauce
½ c. sugar
¾ c. oil
¼ c. red wine vinegar
Bring above ingredients to a boil in a small saucepan. Boil 1 minute. Set aside.
Toss noodle mixture and dressing with cabbage just before serving.
Tailgate Dip
Ross Klopp
8 oz. package cream cheese
1 jar of salsa
1 package shredded mozzarella cheese
1 can black olives
Line a 9-by-13-inch pan or pie dish with cream cheese. Pour salsa over cream cheese. Add mozzarella cheese. Top with olives and bake at 350 degrees for 20-30 minutes.
Ham and Swiss Rolls
Margaret Faust, Director of Alumni Relations
1 medium onion, finely chopped
2 sticks of butter
3 tablespoons mustard
Poppy seeds (optional)
Worcestershire sauce to taste (about 5-7 shakes of the bottle)
2 packages of sweet Hawaiian rolls
2 10 oz.-packages of thin deli ham
1 package of Swiss cheese slices (12 slices)
Cook onions, butter and poppy seeds until onions are tender. Bring to a slow boil for five minutes. Stir in the mustard and Worcestershire sauce.
Leaving the rolls connected, slice the entire pack of rolls in half. Repeat with second package of rolls. Place bottom halves of bread on a baking sheet. Spread sauce over tops and bottoms…there will be plenty. Spread ham and cheese evenly over bottom half of bread and replace top half. Slice each pack into individual rolls. Bake at 350 degrees for 7-10 minutes.
