Tailgating recipes

Published 6:30 am Sunday, October 2, 2011

    Here’s a few good recipes for tailgating or getting together to watch the ballgame. Enjoy!

Black-Eyed Pea Dip

1 (16oz) can black-eyed peas

1 (16oz.) can field peas

Newsletter sign up WIDGET

Email newsletter signup

1 (16 oz.) can Shoe Peg corn

1 cup chopped onion

1 tsp. minced garlic

1 /2 cup olive oil

1 /4 cup red wine vinegar

1 tsp. hot sauce

1 /2 tsp. dry mustard

1 /2 tsp. pepper

1 T dried parsley

1 T dried basil

Drain and rinse the peas and corn.  Combine the onion and garlic in a bowl.  Add the olive oil, vinegar, hot sauce, dry mustard and pepper and mix well.  Chill, covered, for 8 hours or longer.  Add basil and parsley right before serving.  Serve with Corn Chip Scoops.

Cheese Wafers

1 /2 cups all purpose flour

1 /3 tsp. salt

1 /3 tsp. cayenne pepper

1 /2 lbs. (6 cups) sharp Cheddar cheese, finely shredded

1 /2 cups (3 sticks) butter

 

Mix the flour, salt and cayenne pepper in a bowl.  Add the cheese and mix well.  Place the butter in a microwave-safe bowl and microwave until melted and bubbling.  Add to the cheese mixture and mix well.  Shape into small balls with a melon scoop and place on an ungreased  baking sheet.  Cover with waxed paper and press into circles or desired shape.  Bake at 350 for 30 minutes or until golden brown.  Makes 5 dozen.

Mexican Bites

1 can black beans, drained

1 can shoepeg corn, drained

1 can Rotel, drained

T diced jalapenos

1 /2 lb. cooked, crumbled sausage

packages Athens mini fillo shells (frozen section)

finely shredded cheddar cheese

sour cream

Cook sausage in skillet crumbling with spatula.   Drain and set aside.  Combine all other ingredients in a bowl.   Add cooled sausage.  Spoon into toasted mini fillo shells.  Top with finely grated cheddar and a scant of sour cream.  Serve immediately.   

    Comments/suggestions email lawhittle@bellsouth.net. View Local Flavor Monday mornings on WMDN/WGBC