Recipe: Tailgate Party Recipes (12)

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11-14-99 Tailgate Party Recipes

Seppo-.NY (06:16:06 ) : Theshirl's Strawberry Cake

1/2 cup frozen strawberries
1 pkg. white cake mix
4 eggs
1/2 cup water
1 sm. pkg. strawberry jello
1 cup oil
6 Tblsp. flour

Mix well and bake at 350 for 45 minutes. Cool.

Icing

1/2 stick butter, melted
1 box powered sugar
1/2 cup of frozen strawberries, thawed
1 tsp. vanilla

Just mix up to the consistency that you like, adding more
strawberry juice of needed.

KellyWA (05:14:15 ) : Smoked Salmon- Cream Cheese Balls

2 (8 oz. packages of cream cheese), softened
8 oz. smoked salmon, finely chopped
3 green onions, finely chopped
1/4 cup sour Cream
1 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. garlic powder
1/4 tsp. pepper
3/4 cup finely chopped walnuts
1/4 cup fresh parsley

Combine first 8 ingredients in medium bowl; stir well. cover and chill at least 1 hour. Shape salmon mixture into 3 balls. combine chopped nuts and chopped parsley; roll balls in walnut mixture. Cover and chill at least 4 hours. Serve with assorted crackers.

KellyWA (05:12:42 ) : Orange Blossom

l measure apricot brandy
1/2 measure Galliano
1/2 measure orange juice
l measure vodka
Ginger ale to top up

Shake ingredients well with ice and pour into highball glass; top with ginger ale. Decorate with a slice of orange, a maraschino cherry and 2 thin straws.

KellyWA (05:07:35 ) : Tortilla Pinwheels

1 (8 oz) pkg cream cheese,softened
2 (2 oz) cans chopped green chiles, drained
1 (4 1/2 oz) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce
6 (8-inch) flour tortillas
2 ((2/5 oz) packages thinly sliced chicken or other meat of choice

Combine cream cheese, green chiles, olives, garlic powder, and hot sauce in a small bowl, stirring well. Spread 1/4 cup cream cheese mixture over each tortilla. Arrange 3 slices chicken over cream cheese mixture on each tortilla. Roll up tortillas, jelly roll fashion. Wrap tightly in plastic wrap, and chill at least 2 hours. To serve, slice chilled tortilla rolls into 1-inch rounds. Yield 3 dozen.

KellyWA (05:04:37 ) : Antipasto Skewers

1 large seasonal melon, peeled --cut into 36 cubes
1/2 pound prosciutto - sliced paper-thin
1 pound Italian fontina cheese - cut into 36 cubes
36 black olives -- (best quality)
olive oil -- for drizzling
freshly ground pepper -- for garnish

1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.

Makes 3 dozen skewers.

KellyWA (05:01:24 ) : (repost)

BOLOGNA FOOTBALL

Don't dismiss this recipe. It sounds wild, but it's great, especially for a SUPER BOWL party, as it ends up looking like a big football & tastes good.

Buy a 5 to 6 pound bologna (don't wince...bologna? Just trust me!), uncut.

Remove the casing & score the bologna lengthwise about four times, lightly.

Place in a roasting pan and bake 4 hours at 250 degrees.

In the meantime make a sauce; combine
1 small jar of currant jelly
1 cup of chili sauce
heavy dash Tabasco
about 4 tablespoons prepared mustard

Heat over low heat, whisking until the jelly dissolves. To serve, place bologna on a large platter, surround with parsley, and cocktail bread. Serve sauce on the side.

One thing I've learned when serving this, it looks so different that the guests might not cut into it & make their own mini-sandwiches, so someone may have to guide them.

This comes from a non-lovin' bologna family, but it's great, easy, & serves a lot of people!

If any is left-over, this makes make great sandwiches: either slice & fry & place on bread with your favorite dressing, or chop with pickles and mix with mayo!

KellyWA (04:59:35 ) : Chicken Tortilla Spirals

8 oz cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 oz), chopped and drained
8 sundried tomatoes, thinly slivered
6 oz Monterey Jack cheese, shredded
2 chicken breast halves, cooked and diced
3 TB chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas

1. Beat the cream cheese until smooth. Beat in all remaining ingredients, except tortillas.
(If you prefer a more smooth filling, you can do the above step in a food processor, but add the chicken last so it isn't too finely diced.)

2. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Top with a second tortilla and spread 2 more tablespoons of the mixtures. Roll up the two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture.

3. Refrigerate at least two hours and up to one week. (I often double this recipe for big parties and make them the week before.)

4. Preheat oven to 400 degrees.

5. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet (don't put them on foil - they stick! Believe me, I know...) Brush the top of each with a little oil from the sundried tomatoes (or olive oil). Bake in the oven until lightly browned, about 12 to 15 minutes.

KellyWA (12:18:21 ) : COLD ROAST CHICKEN W/ROSEMARY

Remove as much fat as possible from the chicken, wash and pat dry; cut into pieces. Rub salt onto all exposed skin and refrigerate 1 hour.

Preheat oven to 450F. Heat 3 T butter over medium-high heat. Pat the chicken pieces dry again, throw some black pepper over them, and brown quickly in the butter on all sides. Remove the chicken to paper towels to drain. Chicken should have some color, but not too much.

Place a wire rack over a large oven-proof skillet. Place the chicken on the rack so the skillet will catch the drippings (skin side up for breasts and thighs). Top the chicken with a generous amount of rosemary. Roast at 450F for 15 minutes, reduce heat to 350F, and roast an additional fourty minutes or so, turning once during the roasting. Remove chicken, drain, cool, and refrigerate over night. Do in batches for large quantities.

KellyWA (12:18:02 ) : DEVILED/TUNA EGGS

6 eggs
1 small can tuna
4 garlic pickles, chopped
1 medium onion, chopped
mayonnaise
salt and pepper to taste
paprika

Hard boil eggs. Then slice eggs lengthwise, removing yolks and placing the white halves on a platter. In bowl, mix yolks with tuna, pickles, onion, salt, pepper and mayonnaise until creamy. With a spoon, fill in hole of each sliced egg. Sprinkle with paprika. Yields: 12 deviled eggs

KellyWA (12:17:39 ) : CHICKEN WINGS

3 1/2-4 pounds chicken wings or chicken wing drumettes, washed and patted dry

Marinade:
1 tablespoon dry mustard
1 teaspoon paprika
2 tablespoons rice vine vinegar
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
1/4 cup reduced-sodium soy sauce
1/2 cup honey

Cut the chicken wing tips at the joint and remove; separate the remaining two pieces. (Reserve the tips for making stock if desired.) Place chicken wings in a large, sealable plastic bag. Set aside.

To prepare the marinade: In a small bowl, combine the mustard, paprika and rice wine vinegar to form a smooth paste. Add the Tabasco sauce, Worcestershire and soy sauce. Stir to combine. Add honey and mix well to incorporate all ingredients.

Pour the marinade mixture over the chicken wings, seal the bag and tilt it to distribute the marinade. Lay the bag on its side in a large baking dish to prevent any leakage, or double-bag. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat the oven to 450 degrees. Line two large baking sheets with foil. Remove wings from the marinade and place in a single layer on prepared sheets, about 1 inch apart. Bake 15 minutes.

Brush chicken with a little marinade and rotate the pans. Reduce the oven temperature to 350 degrees and bake 20 minutes longer. If the chicken looks dry or is browning too much, brush with a bit more marinade during the last 20 minutes. Remove from the oven and serve. May also be served cold or at room temperature. Makes about 36 pieces, three per serving.

KellyWA (12:17:04 ) : ROASTED TOMATO SALSA

1 1/2 pounds small ripe tomatoes (about 6 to 8), washed, halved horizontally and seeded
3 fresh serrano chilies, washed, stemmed, split lengthwise, seeded and finely chopped
1 medium red onion, peeled, ends removed, chopped
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon granulated sugar or to taste
1/2 cup chopped fresh cilantro
1 fresh jalapeno chili, washed, stem removed, split lengthwise, seeded and thinly sliced, optional
Tortilla chips

Preheat the broiler. Place the tomato halves, cut sides down, on a nonstick baking sheet or a baking sheet lined with foil. Broil until the skin of the tomatoes has blistered and blackened. Do not overcook; pulp should not be mushy. Remove and allow to cool on paper towels to absorb excess moisture. When cool enough to handle, remove and discard the skin.

Coarsely chop the tomatoes and place in a medium-sized mixing bowl. Add the serrano chilies, red onion, vinegar, sugar and cilantro.

At serving time, transfer to a serving bowl and garnish with jalapeno slices if desired. Serve with tortilla chips. Makes about 1 1/2 cups; 12 servings.

Cook's note: Serrano chilies are smaller and hotter than jalapeno chilies. If desired, jalapeno chilies may be substituted for the serrano.

KellyWA (12:16:20 ) : CINNAMON BARS

2 Cups Flour
1 Cup Buttermilk
1 1/4 Cups Granulated Sugar
1/4 Cup Brown Sugar
1 Cup Powdered Sugar
1 tsp. Baking Soda
1 egg
1/2 Cup Soft Margarine
1 tsp. Vanilla
3 Tbsp. Milk
1 tsp Cinnamon
1/4 tsp. Almond Extract
3/4 tsp. Salt
1/4 stick butter

Preheat oven to 350

To Prepare:

Combine flour, gran. sugar and margarine and mix on low until crumbly.

Press two cups of this mixture into an ungreased 9/13 baking dish. To the rest of the mixture add the soda, cinnamon, salt, vanilla and egg. Mix well and pour over packed portion, already in dish. Bake 20 min. at 350 and
then cool for at least 30 min.

For frosting mix butter, milk, powdered sugar and almond extract.