Overall, our South Carolina colleges and universites throughout the state have started football season off well. Though I don’t sit down long enough to watch a movie when I am at home, college football games keep me focused.
Raised in a family of four children who played every sport offered at our school, and with parents who were football fanatics – particularly University of South Carolina football – we are all overzealous when it comes to attending a game or watching one on television. My dad, is armchair quarterbacking in heaven, now. But I want you all to know that he taught his family to pull for all of our in-state teams. And, I truly hope that our teams are successful throughout the remainder of the year.
My family members are majoratively Gamecock fans. Many of us are USC graduates and have been attending games for as many as 36 years. For so many years, a huge group of us has had season tickets and all tailgate together and share whatever food we bring. Pretty much everyone has a specialty or two that the family encourages them to bring. As I have said in football seasons past, good tailgating fare makes games so much more enjoyable. So I am sharing a few ideas for you to consider.
Now, if you’re planning on going to a morning game, bake the following breakfast casserole just before you leave home. Wrap it tightly in heavy-duty aluminum foil, and it should stay warm until you get where you’re going. You may want to invest in a casserole dish that has a thermal covered-carrier with it. The other recipes are excellent, easy-to-make finger foods that are great for tailgating.
Wonderful sausage breakfast casserole
1 pound sausage, browned, drained, crumbled
1 pound bacon, fried, drained, chopped
6 large fresh eggs
2 cups milk
1-1/2 cups grated Cheddar cheese
2 slices bread, cut into tiny cubes
1 tablespoon dry mustard
1 teaspoon salt
In a large bowl, whip the eggs. Stir in the sausage, bacon, milk, cheddar cheese, bread cubes, dry mustard and salt. Pour this mixture into a greased 9x13x2-inch pan. Bake the casserole at 350 degrees for 45 minutes. Cut it into squares or rectangles to serve it. This recipe makes 12 servings. This can be stirred together the night before, refrigerated, then baked in the morning. It also reheats easily in the microwave in individual squares.
Onion roasted potato chunks
1 envelope Lipton Onion Soup Mix
2 pounds potatoes, washed thoroughly and cut into large chunks
1/2 cup olive oil
Preheat your oven to 450 degrees. Put all ingredients into a large plastic bag. Close bag tightly and shake it supportively until the potatoes are coated. Empty the potatoes onto a shallow baking pan. Bake them at 450 degrees for 40 minutes or until potatoes are tender. Stir them occasionally during baking time. This recipe makes six servings.
Supercharged zesty chili
2 pounds of ground chuck or ground sirloin
1 large yellow onion, chopped
28 ounces crushed tomatoes in puree
19 ounce can of red kidney beans, undrained
1/2 cup French’s Worcestershire Sauce
2 packages (1-1/4 ounce each) chili seasoning mix
In a large nonstick pot, brown the ground beef. Add the onion and cook the mixture for about eight minutes (drain the fat). Stir in the remaining ingredients. Heat this mixture to boiling and simmer it, stirring often, with the lid slightly “cocked” for about 45 minutes to allow the flavors to blend.
To keep it warm, just heat it to boiling again, remove it from the stove, wrap the pot with lid tightly with heavy duty Reynolds’s wrap, put the pot in a silver thermal bag and it should stay warm for a few hours.
Danish ham slices
Small or large block cream cheese (depending on how many roll-ups you decide to make)
4 to 6 green or black olives (your choice), finely chopped Small onion, finely grated
Combine the cream cheese, olives and grated onion. Spread this mixture onto a slice of Danish ham. Roll up the ham and cut it into bite-size spiral pieces. Put a toothpick in each piece and serve these delicious roll-ups.