Cooperative Living September 2014 - 36

READER RECIPES
The practice of " tailgating, " or holding picnics at sporting matches and other
outdoor events using a truck or SUV to transport and create an informal table
for menu items, has become such a well-established tradition in the U.S. that
the American Tailgater Association boasts more than 300,000 members. Here
are some tips to make your next tailgating event a success:
* Ask guests to bring a dessert or side dish to share, so that you can focus on main
dishes.
* Choose to serve dips, sandwiches and finger foods that require a minimum of utensils.
* Use storage containers that can double as serving dishes to simplify setting food out at
the beginning.
* Enjoy the quick cleanup most tailgates require - when everyone's done eating, simply
snap on lids and stow any perishable foods in a cooler placed in a shady spot.
Tailgating Taste Tempters
SLOW-COOKED
COCKTAIL
SMOKIES
Letitia Dugger of Lawrenceville
INGREDIENTS:
1 lb. miniature smoked
sausage links
1 28-oz. bottle of barbecue
sauce
COBB SALAD DIP
Mary Rapoport of the Virginia
Egg Council (photo courtesy
of the Virginia Egg Council)
INGREDIENTS:
8-oz. pkg. reduced-fat cream
cheese, softened
½ cup reduced fat
mayonnaise
1 cup shredded lettuce
½ cup chopped ham
1 small plum or Roma tomato,
chopped
1 avocado, pitted, diced and
dipped in lime juice
4 large hard-cooked eggs,
coarsely chopped
cup crumbled blue cheese
4 slices bacon, cooked crisp
and crumbled
Assorted crackers
DIRECTIONS: Combine
cream cheese and
mayonnaise. Spread mixture
in a 9-inch pie plate. Top
with remaining ingredients and
serve with crackers. Smoked
turkey may be substituted for
the ham.
34
1⁄3
1¼ cups water
3 T Worcestershire sauce
3 T steak sauce
½ t pepper
DIRECTIONS: In a slow
cooker, combine all ingredients
and mix well. Cover and
cook on low for 6-7 hours.
Serve with a slotted spoon.
EASY DEVILED EGGS
Mrs. Ronald Nichols
of Winchester
INGREDIENTS:
6 hard-boiled eggs
¼ cup mayonnaise
1 T sweet pickle relish
1 t vinegar
½ t Worcestershire sauce
¼ t salt
¼ t dry mustard
paprika to taste
DIRECTIONS: Slice eggs in half
lengthwise and carefully remove
yolks. Mash yolks with mayonnaise.
Add remaining ingredients
except paprika. Stir well.
Stuff egg whites with yolk mixture
and sprinkle with paprika.
GREEK PARTY DIP
Patricia Harbin
of Locust Grove
INGREDIENTS:
1 lb. ground lamb or
bulk pork sausage
2 cup chopped onion
⁄3
4 cloves minced garlic
2 15-oz. cans tomato sauce
14.5-oz. can diced
tomatoes, undrained
6-oz. can tomato paste
¼ cup pitted Kalamata
olives, chopped
1 T dried oregano, crushed
1 T dried basil, crushed
2 t sugar
¼ t crushed red pepper
¼ cup grated Parmesan
cheese
Toasted garlic bread or
focaccia slices, pita bread
wedges and/or pita chips
DIRECTIONS: Preheat oven
to 350 degrees. In large
skillet, cook meat, onion and
garlic over medium heat until
meat is brown and onion is
tender, breaking up meat as
it cooks. Drain off fat. Return
meat to skillet. Add tomato
sauce, diced tomatoes,
tomato paste, olives,
oregano, basil, sugar and
red pepper. Mix well. Put
mixture in two-quart casserole
and sprinkle with
Parmesan. Bake uncovered
for 20-25 minutes. Serve
with bread.
CENTERPIECE
SANDWICH
Joann Frazier Hensley
of McGaheysville
INGREDIENTS:
1 loaf French bread, unsliced
(1 lb., 20 inches long)
2 T butter, softened
1 T prepared mustard
1 T mayonnaise
10 pieces torn hearts of
Romaine lettuce
10 slices deli salami
10 slices deli Swiss cheese,
halved
5 thin slices deli ham, halved
5 slices deli pimento loaf,
halved
5 slices deli mozzarella
cheese, halved
10 thinly sliced red sweet
pepper rings
DIRECTIONS: Cut bread
into 22 slices, leaving slices
attached at the bottom. Cut off
and discard the two end pieces.
In a small bowl, combine the
butter, mustard and mayonnaise.
Spread over every other slice of
bread. Between the slices, place
about two lettuce pieces, one
salami slice, two Swiss cheese
halves, a half slice ham, a half
slice pimento loaf, a half slice
of mozzarella cheese and one
pepper ring. When ready to
serve, cut completely through
the bread to keep your guests'
fingers from touching the other
sandwiches. 
Cooperative Living/September 2014
GLEN TEITELL/ISTOCK/THINKSTOCK

Cooperative Living September 2014

Table of Contents for the Digital Edition of Cooperative Living September 2014