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The site was created and registered on the 10th of May 1999 for the personal enjoyment of Southern Miss fans everywhere.
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

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)
Dry Mustard2tsp
Dried Thyme1tsp
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. 
What is your favorite
tailgating recipe or tale?
Black Gold BBQ Sauce
by  Ginger Killingsworth & Family
                Gautier, MS

1/2 cup Molasses
1/2 cup Ketchup
1/4 cup Mustard
2 tbsp Vinegar
Pinch of Chili
1 Clove of Garlic (finely chopped)

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