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Try these recipes ideas for your next pre-game celebration

Oct. 23, 2013 @ 12:00 AM

HUNTINGTON - Football season is here and in full force, whether it's high school, college or professional. Tailgaters all across the United States jam stadium parking lots with grills and barbecues, hoping to fill their stomachs before cheering their team to victory.

Football is just as much about food as it is touchdowns, sacks or tackles. And, in some cases, the back-bumper buffet is an all-day ritual instead of killing time an hour before kickoff.

Whether you are a tailgating rookie or seasoned pro, the pre-game event and all four quarters need to be covered with tasty foods in all categories.

This recipe from "Taste of Home" is certain to score big:


1 pound ground beef

1 pound bulk pork sausage

2 (16-ounce) cans kidney beans, rinsed and drained

2 (15-ounce) cans pinto beans, rinsed and drained

2 (10-ounce) cans diced tomatoes with mild green chilies, undrained

1 (141/2-ounce) can diced tomatoes with onions, undrained

1 (12-ounce) can beer

6 bacon strips, cooked and crumbled

1 small onion, chopped

1/4 cup chili powder

1/4 cup chopped pickled jalapeno slices

2 teaspoons ground cumin

2 garlic cloves, minced

1 teaspoon dried basil

3/4 teaspoon cayenne pepper

In large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to six-quart slow cooker. Repeat with sausage. Stir in remaining ingredients. Cook, covered, on low 4-5 hours.

These recipes are from Heinz Kitchens:


1 can tomato ketchup

1 (8-ounce) crushed pineapple in juice, undrained

1/2 cup grape jelly

1-2 tablespoons chopped jalapeno peppers

1 pound cocktail franks

Combine first four ingredients. Cook over medium heat until jelly is melted. Stir in franks and heat. Serve warm with picks.


2 (6-ounce) cans tuna, drained and chunked

1/2 cup chopped celery

1/4 cup mayonnaise

2 tablespoons chopped black olives or sweet pickle relish

1 hard-cooked egg, chopped

2 teaspoons lemon pepper seasoning

2 teaspoons lemon juice

8 slices bread

Curly-leaf lettuce leaves

In medium bowl, combine ingredients except bread and mix well. Chill several hours. Line four slices of bread with lettuce; top each with 1/4 tuna mixture. Top off with remaining bread.


2 cups frozen mashed potatoes, firmly packed

1 cup milk

1/2 cup light or regular ranch salad dressing

1/2 cup plum tomatoes, chopped

1/2 cup red, orange and/or yellow bell peppers, chopped

1/4 cup ripe olives, chopped

1/4 cup red onion or chives, chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Prepare potatoes according to package directions, using 1 cup milk for 6 minutes in microwave (3-4 minutes on stovetop). Stir remaining ingredients into potatoes; cover and chill at least 2 hours before serving. Serve with pita or bagel chips and fresh vegetable dippers, such as wedges of bell peppers and carrot and celery sticks.

Southern Living provides these tailgate favorites:


2 tablespoons ground ginger

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon dried crushed red pepper

3 slabs baby back pork ribs

2 limes, halved

Sweet-Hot 'Cue Sauce (recipe follows)

Combine first four ingredients in small bowl. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with knife and then pulling it off, making ribs more tender. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap; place in zip-top plastic freezer bags or 13- by 9-inch baking dish; seal or cover; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap. Light one side of grill, heating to medium-high heat; leave other side unlit. Place rib slabs over unlit side, stacking one on top of other. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to top, and grill 40 minutes. Reposition one more time, moving bottom slab to top; grill 40 minutes. Lower grill temperature to medium heat; unstack rib slabs and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill; let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining sauce.


2 (10-ounce) bottles sweet chili sauce

2 cups ketchup

1/3 cup firmly packed dark brown sugar

1 teaspoon ground ginger

1 teaspoon pepper

1/2 teaspoon dried crushed red pepper flakes

Combine sweet chili sauce and remaining ingredients in saucepan over medium-high heat. Bring mixture to boil; reduce heat; simmer 30 minutes.


21/2 pounds chicken wing pieces

2 teaspoon salt

3/4 teaspoon ground black pepper

1/4 teaspoon ground red pepper

1/4 teaspoon onion powder

1 cup all-purpose flour

Vegetable oil

Spicy Barbecue Sauce (recipe follows)

Cool Ranch Sauce (recipe follows)

Celery sticks

Sprinkle wings with salt and next three ingredients. Dredge in flour, shaking to remove excess. Pour oil to depth of 2 inches into large deep skillet; heat to 350 degrees. Fry wings, in batches, 3-4 minutes on each side or until done. Drain on wire rack over paper towels. Toss wings in Spicy Buffalo Sauce; serve immediately with Cool Ranch Sauce and celery sticks.


1 (8-ounce) can tomato sauce

1 (5-ounce) bottle hot sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper

Cook ingredients in saucepan over medium heat 8-10 minutes or until slightly thickened.


1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1 tablespoon chopped fresh chives

1/4 teaspoon lemon zest

2 teaspoons lemon juice

1 garlic clove, minced

Salt and pepper to taste

Whisk together ingredients to taste until smooth.



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