My cook for this week failed to send her recipes to me. I was concerned until Ms. Susie Dollar, a former featured cook, thought a column on appetizers would be nice with all the football parties going on now.
I rushed right to my computer to find you some great recipes for appetizers.The recipes for football parties may also be used for tailgating events.
For your football parties, I share with you Pimento Cheese Sausage Balls , Anytime Tailgate Sandwiches, Southern Cheese Fries, and Mini Chili Cheese Dogs. These recipes are the bomb for your parties, and I suggest that you try all of them as you shout Go Big Red, Go Big Blue and Go Big Orange. ENJOY!
Mini Chili Cheese Dogs:
For the chili -
1-4oz pkg chili mix
2-15 oz can black beans
1-14.5 oz can diced tomatoes
2 cups ground beef or turkey
2 cups water
For the hot dogs -
8 hot dogs
8 hot dog buns
2 cups shredded cheddar cheese
2 cups Monterey jack cheese
2 heaping cups chopped tomatoes
2 chopped avocados
2 cups chopped green onions including the green part
For the chili -Preheat oven to 350 degrees
Add all ingredients together in a roasting pan and stir well.
Bake in the preheated oven for 1 hour or until desired thickness is reached.
If you prefer a thinner chili, add more water.
For the mini chili cheese dogs -
Cook hot dogs on a grill or in boiling water.
Put each hot dog in a bun.
Cut each hot dog and bun into thirds.
Top each hot dog with the hot chili.
Add the cheeses over the hot chili.
Top with tomatoes, avocado and green onions.
Serve extra chili in small bowl.
Southern Cheese Fries:
1 bag frozen crinkle cut fries
1 lb pulled pork from your favorite recipe or restaurant
1 bottle BBQ sauce
3 sliced green onions
Pimento Cheese Sauce:
4 TBSP butter
1/4 cup flour
2 cups milk
1 tsp Worcestershire sauce
1/4 tsp salt
pinch cayenne pepper
1-4oz jar diced pimentos, drained very well
3/4 cup shredded sharp cheddar cheese
3/4 cup pepper jack cheese
Cook French fries according to instructions (baking method)
For sauce — melt butter in a medium saucepan.
Add flour and whisk for 1 minute.
Gradually add milk, whisking continuously
Continue to cook, whisking frequently until mixture simmers and thickens.
Turn heat off.
Add remaining ingredients and stir until cheese melts.
Make sure BBQ is warm.
Place cooked French fries on a platter.
Top with BBQ and drizzle with BBQ sauce and cheese sauce.
Top with green onions.
Anytime Tailgate Sandwiches:
12 King’s Hawaiian sweet rolls, split across (no substitutes)
1 lb shaved honey ham or turkey
12 oz Swiss or provolone cheese, sliced
8 oz chive and onion cream cheese OR garden vegetable cream cheese,softened
1 stick melted butter
1/4 cup grated Parmesan cheese
1 TBSP Worcestershire sauce (or less to taste)
1-1/2 tsp dried minced onion (or less to taste)
Lightly spray an 11x7 baking dish with non-stick cooking spray.
Split rolls across with serrated knife and arrange in dish.
Layer ham or turkey and Swiss or provolone cheese on top of bottom rolls.
Spread roll tops with a layer of cream cheese.
Carefully place tops to match up with bottoms of rolls.
Meanwhile, in a small bowl combine melted butter, Parmesan, Worcestershire and minced onion.
Pour evenly over sandwiches.
Let stand for 20 minutes.
Cover and bake at 350 degrees for 20 minutes until heated through.
Serve right out of the pan or separate and present on a platter.
Pimento Cheese Sausage Balls: shared by Sandra Holt Perciful
1 lb pork breakfast sausage (if you don’t eat pork may substitute turkey sausage)
12 oz pimento cheese of choice or blend of cheeses
2-1/4 cups Bisquick
Dash of paprika and red pepper
1 small jar of green olives with pimento, drained
- If you use turkey sausage, add 1 -2 TBSP oil to make up for the fat
- Sausage is easier to work with if it’s not too cold.
Preheat oven to 375 degrees.
Add sausage and pimento cheese in a large mixing bowl.
Add Bisquick and spices.
Knead with hands until it’s all combined into a large bowl.
Scoop out and roll into 1” balls.
Put an olive inside each ball while shaping
Place balls on a lightly sprayed baking sheet or lined with a silicone baking mat.
Place close together since they don’t spread.
Bake for 15 — 18 minutes until golden brown on top.
Store in air-tight container or zip-lock bag in the refrigerator for up to a week