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The only thing more exciting than a Saturday afternoon
ASU football game is the parking lot tailgating parties prior
to kick-off.
In full-swing several hours prior, every conceivable theme has
its place – whether the typical grilling of the burgers and
dogs or the more elaborate pre-made gourmet fare served on linen
table cloths.
When I think of tailgate parties, it’s the simple, good ol’
boy kind of thing for me – hot wings, KFC in every form and
a cold pitcher of iced tea. (Yes, I do realize that my ideas pale
in comparison to others, but I’m a pretty simple person.)
Whether tailgating is your thing or not, these recipes can be
used in your own backyard for your next family gathering. We like
to keep things flexible around here!
Ranch
Drummettes
½ cup butter or margarine
¼ cup hot pepper sauce
3 Tbs. vinegar
24 chicken wing drummettes
1 pkg. (1 oz.) Ranch salad dressing
½ tsp. paprika
Additional prepared salad dressing and celery sticks
(optional)
Melt butter and mix together with pepper sauce and vinegar
in small bowl. Dip drummettes in butter mixture; arrange in single
layer in large baking pan. Sprinkle with ranch powder. Bake at
350°F. for 30 to 40 minutes or until chicken is browned. Sprinkle
with paprika. If desired, serve with celery sticks and additional
prepared Ranch dressing.
Ham
and Cheese Roll-ups
1 pkg. of ham ( longer slices)
1 (8 oz.) pkg. cream cheese, softened
1 Tbs. fresh chives, chopped
Combine cream cheese and chives. Spread mixture on ham slices
and roll up. When ready to serve, slice ham roll in four pieces.
Grilled
Corn on the Cob
Corn on cob with husks
Butter (stick works best)
Aluminum foil
Pull back small amount of husk. Put small amount of butter
on corn. Put husks back over again. Wrap in foil. Put on hot grill
turning once in a while. Leave on grill 15-30 minutes. Corn won’t
burn too fast. Be careful very hot when husking corn.
Chocolate-Peanut
Butter Bars
1 chocolate cake mix
½ cup water
½ cup butter, softened
1 large egg
Topping:
3 cups mini marshmallows
10 oz. peanut butter chips
2/3 cup light corn syrup
¼ cup butter
2 tsp. vanilla
2 cups crispy rice cereal
1 ½ cups salted peanuts
Mix cake mix, water, butter, and egg. Press into a greased
15 x 10-in baking pan. Bake at 350° for 13-15 minutes. Sprinkle
with marshmallows. Bake 2 minutes longer. Cool. Mix peanut butter
chips, corn syrup, butter, and vanilla in saucepan. Cook on low
until melted; stir until smooth. Remove from heat; stir in cereal
and peanuts. Spoon over marshmallows. Cool before cutting.
Nancy’s
Simple Snack
Candy Corn
Peanuts
Mix equal parts candy corn and peanuts and eat until your
heart’s content. The combined taste reminds you of a Baby
Ruth Bar. Thanks to my cousin, Nancy Taylor in Hudson for sharing
this with us several years ago. It has now become a football game
favorite of several of my friends in Boone!
Holiday Cooking Section Coming November 14 – readers’
favorite recipes needed by Oct 22, so don’t delay! Recipes
should be categorized into main dishes, side dishes, salads/appetizers,
desserts, as well as “heirloom recipes” that have been
handed down from one generation to another. We also want to hear
from some of our male cooks – we know you are out there!
Please send your favorite recipes to: Recipes c/o Mountain Times,
474 Industrial Park Drive, Boone, N.C. 28607; Fax: (828) 262-0282
or email to recipes@mountaintimes.com.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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