Tailgating recipes - WBRC FOX6 News - Birmingham, AL

Tailgating recipes

Sandwich for a Crowd
My husband and I live on a 21-acre horse ranch and are pleased to invite friends to enjoy it with us. When entertaining, I rely on no-fuss make-ahead entrees like this satisfying sandwich. -Helen Hougland, Spring Hill, Kansas
 Prep: 10 min. + chilling Yield: 12-14 Servings

   2 loaves (1 pound each) unsliced Italian bread
   1 package (8 ounces) cream cheese, softened
   1 cup (4 ounces) shredded cheddar cheese
   3/4 cup sliced green onions
   1/4 cup mayonnaise
   1 tablespoon Worcestershire sauce
   1 pound thinly sliced fully cooked ham
   1 pound thinly sliced roast beef
   12 to 14 thin slices dill pickle
   Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).
   In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
   Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices. Yield: 12-14 servings.
Appetizer Meatballs
Reports Yellow Springs, Ohio field editor Pat Waymire, "These tasty meatballs are a perennial favorite at our Christmas parties."
 Prep: 15 min. Bake: 50 min.  Yield: 18 Servings
   1 egg, lightly beaten
   1/2 cup soft bread crumbs
   1/4 cup 2% milk
   1/3 cup finely chopped onion
   1 teaspoon salt
   1/2 teaspoon Worcestershire sauce
   1 pound ground beef
   1/2 cup ketchup
   1/2 cup chopped onion
   1/3 cup sugar
   1/3 cup vinegar
   1 tablespoon Worcestershire sauce
   1/8 teaspoon pepper
   In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
   In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink. Yield: about 3 dozen.
Tomato Cucumber Mozzarella Salad
I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up ith this salad. It has quickly become a mainstay at my house." -Jennifer Klann Corbett, Oregon
 Prep: 20 min. + chilling Yield: 8 Servings
   3 medium tomatoes, chopped
   1 English cucumber, quartered and cut into 1/4-inch slices
   1 small green pepper, chopped
   1/4 cup thinly sliced onions
   12 pitted Greek olives, sliced
   2 tablespoons minced fresh parsley
   1 tablespoon minced fresh basil
   1/3 cup olive oil
   2 tablespoons red wine vinegar
   2 tablespoons balsamic vinegar
   1 teaspoon sugar
   1/2 teaspoon salt
   1/2 teaspoon dried oregano
   1/4 teaspoon pepper
   4 ounces fresh mozzarella cheese, cubed
   In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.
   For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
  Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 8 servings.

Cookies N' Cream Brownies
You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste like they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. -Darlene Markel, Sublimity, Oregon
 Prep: 15 min. Bake: 25 min. + cooling Yield: 24 Servings
   1 package (8 ounces) cream cheese, softened
   1/4 cup sugar
   1 egg
   1/2 teaspoon vanilla extract
   1/2 cup butter, melted
   1/2 cup sugar
   1/2 cup packed brown sugar
   1/2 cup baking cocoa
   2 eggs
   1 teaspoon vanilla extract
   1/2 cup all-purpose flour
   1 teaspoon baking powder
   12 Oreo cookies, crushed
   In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs. Combineflour and baking powder; gradually add to cocoa mixture. Stir in cookie crumbs.
  Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

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