College Game Day
Regardless of the college team you are cheering for, you have to take care of the "home" team. It is great fun to gather around the TV and watch your favorite team. All that yelling about plays, grunting at hits on the field and armchair quarterbacking can work up a mighty appetite. Try these ideas to fuel your "home" team.
You just can't get any better than Mississippi State University Cheese! It is made from milk from cows raised at MSU. It is just a little creamier and full of flavor than the average cheese. If you can get your hands on some MSU cheese then that is the way to go whether it is cheddar, jalapeno cheese, cheese spreads, Edam or Vallagret. Locally available cheese are a good substitute. Arrange the cheese slices, sticks, cubes or spreads in the center of a large tray. Use a variety of crackers to complement the cheese. Great with some fresh fruit too.
- 2 ½ qts. of water
- ½ c. of salt (may use less if you don't like too great a salty taste)
- 1 ½ lb. raw peanuts
Put water and salt in crock pot. Turn crock pot on high. Stir to make sure salt is well dissolved. Add peanuts to water mixture. Keep on high setting for all cooking time. Stir from time-to-time (I do it about once every hour or so.) Cook for 6 hours. After 6 hours, taste a few peanuts to see if they are soft and if the salt taste is about right. You may need to extend the cooking time to 7 hours, depending on the individual crock pot. When they are done, turn off crock pot and let peanuts soak for about 30 minutes-this increases salty taste, if you so desire. Remove from crock pot and let dry. After cooling, place in container and in refrigerator for later eating.
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 1 c. thick ‘n' chunky salsa
- 1 Tbsp. chopped fresh cilantro (optional)
1. Beat cream cheese with electric mixer until smooth.
2. Add salsa; mix until well blended. Refrigerate.
3. Sprinkle with cilantro, if desired. Serve with assorted cut-up vegetables or tortilla chips.
- 6 c. Wheat Chex
- 4 c. Cheerio's
- 2 c. pretzels
- 1 c. pecans
- ½ lb. butter
- ½ c. salad oil
- 1 tsp. Tabasco
- ½ tsp. cayenne pepper
- 1 tsp. garlic salt
- 1 tsp. onion salt
- 1 Tbsp. Worcestershire
Pour melted ingredients over cereal mixture and mix well. Bake at 200° for 2 hours. Stir frequently.
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