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Southern Miss Pirogues
by Raymond and Linda Reeves
Ground Meat
Cajun Link Sausage (recommend Polk's)
(Cut sausage into small pieces after cooking)
Italian Ground Sausage
Cheddar Cheese
Lee & Perrin's
Italian Spices
Meat magic
Tony Chacherie's Roux Mix
Rolls
Cook each meat seperately, mixing in spices as needed (to taste). Hollow out the bread. Mix meat, sausage, cheese. Use a small portion of the grease from the sausage to make a gravy; mix grease and Tony Chacherie's Roux Mix to make. Put meat mixture, gravy and more cheese on top in hollowed out bread and bake until the bread is browned and crispy.
Black and Gold
Sausage Jambalaya
by Charlie Thompson
Green Peppers- Chopped 2cups
Red Peppers- Chopped 2cups
Smoked Sausage5cups
Smoked Ham- Cubes 2cups
Boneless Chicken- Cubes 2cups
Diced Tomatoes4cups
Chicken Stock 4cups
Tomato Sauce 2cups
Uncooked Rice 4cups
Bay Leaves (8)
Salt2tsp
Pepper2tsp
Dry Mustard2tsp
Cayenne1tsp
Cumin1tsp
Dried Thyme1tsp
Paprika1tsp
Butter8tbsp
Onions- Chopped3cups
Celery- Chopped3cups
Combine seasonings in a small bowl and set aside. Melt margaring in a large saucepan. Add onion, celery and peppers. Saute until softened. Add sausage, ham, chicken and seasonings. Cook for 3-4 minutes over high heat, stiring often to avoid burning. Add diced tomatoes, chicken stock, and tomato sauce. Bring to a boil, then ad rice. Reduce to simmer and cover. Cook 30 minutes or until rice is cooked. Serve immediately or cool and refrigerate until ready to use. Makes 20 cups/10 servings.
If you have a favorite recipe for tailgating and would like to submit it...
Golden Eagle Cheese Spread
by Glenn & Jennine Luzano
Parsippany, NJ
2 (8oz) cups Mexican Style Shredded Cheese
2 tbsp Butter
1 tsp Dijon Mustard
1 tsp Horseradish Prepared
1/4tsp Ground Pepper
1/2 cup Beer
1 tsp Chopped Chives
and seasonings. Cook for 3-4 minutes over
In a food processor fitted with steel blade, combine cheddr cheese, butter, mustard, horseradish and pepper. Process until cheese is finely chopped. Heat beer to boiling; with machine running, slowly pour hot beer into cheese mixture. Continue processing about 30 seconds or until fairly smooth. Transfer to serving bowl; chill. Let stand at room temperature 1 hour before serving. Sprinkle with chives. Serve with crackers, pretzels, or vegetables.
5cups
