Cooking up this football season: Tailgating Treats

Tailgating got its start nearly 100 years ago, in the early days of pro football, as fans backed their trucks around the playing field to share a hearty picnic before the game got underway.

Amanda Cunningham, Staff Writer

 

From our Readers:

Buffalo Wing Dip

Bethany Kirschner, Bumpass, Virginia

Ingredients:

2 8-oz. packages cream cheese
1/4 cup hot sauce
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup ranch dressing

Directions:

Mix all ingredients and heat in a slow cooker until bubbly or bake at 350 degrees for 30-40 minutes or until browned. Serve with tortilla chips.


 

From our Readers:

Prairie Food

Roxanne Kessler, Locust Grove, Virginia

Ingredients:

1 lb. ground beef, browned
3/4 lb. bacon, browned and cut up
1 cup chopped onion, sautéed to soft
2 15-oz. cans of pork & beans with sauce
1-lb. can kidney beans, drained
1-lb. can butter beans or corn, drained
1 cup ketchup
1/4 cup brown sugar
3 tablespoons white vinegar
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Directions:

Combine all ingredients in a slow cooker. Cook on low for 5-8 hours or until thoroughly combined and tasty. Wrap in a blanket to transport. Serve in paper cups with plastic spoons.


 

From our Readers:

Cherry Baked Beans

Janet Hoffman, Madison, Virginia

Ingredients:

1 lb. ground beef
2 15-oz. cans of pork & beans
2 cups frozen tart cherries, thawed
1 cup kidney beans, rinsed and drained
1 cup ketchup
1/2 cup water
2-oz. envelope onion soup mix
2 tablespoons prepared mustard
2 teaspoons cider vinegar

Directions:

In a skillet, cook beef and drain. In a bowl combine remaining ingredients, stir in beef and pour into a 2ó-quart baking dish. Bake uncovered at 400 degrees for 40-45 minutes or until heated through.


 

From Our Readers:

Pumpkin Dip

Debbie Massie, Amissville, Virginia

Ingredients:

16 oz. Cool Whip
3 3-oz. boxes vanilla pudding
2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:

Mix and serve with gingersnaps.


 

From our Readers:

Baked Potato Salad

Karen Kirschenbauer, Centreville, Virginia

Ingredients:

15-oz. can cream of chicken soup
1 pint sour cream
1 tablespoon fresh parsley
11/2 cups cheddar cheese, shredded
5 unpeeled red potatoes, boiled & diced
5 hardboiled eggs, peeled & quartered

Directions:

Mix undiluted soup, sour cream and parsley. Stir in cheese, potatoes and eggs. Bake at 350 degrees for 30 minutes.


 


 

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