By Rhonda Woods
Hello everyone! Well, it’s that time of year….yep, FOOTBALL!!!!! Weather you are a USC fan, Clemson fan or all of the other college teams, Football means tailgating or football viewing gatherings on the patio, garage or den. So, we need some recipes to feed the hungry fans to keep up their strength to yell and cheer on their teams.
Like many households, we were a House Divided with both USC and Clemson fans, with my “sweet husband” being one of the biggest Clemson fans I have ever known! He would boast his devotion to his team, proudly wearing his orange attire, picking with his family and friends and enjoying both the triumphs and defeats.
In my class, we prepare Faculty/Staff lunches twice a month as well as the occasional catering opportunities and have found the following salad recipes to be a huge hit. Our folks get some pretty good eats here and they are quick to praise our program. I think we have spoiled them just a bit.
May God bless You,
Red Skinned Potato Salad with Dill
4 lbs. red skin potatoes, diced, cooked and cooled
1 small onion, peeled and diced
1 rib celery, diced
½ c. pickle relish
6 hard boiled eggs, peeled and diced
½-1 t. dried dill weed
½ c. evaporated milk
1 t. vinegar
2 t. sugar
2 T. prepared mustard
1 ¾ c. salad dressing (not mayonnaise)
Salt & pepper to taste
- In a large bowl, combine potatoes, onion, celery, pickle relish, eggs and dill weed.
- In a small mixing bowl, whisk together evaporated milk, vinegar, sugar, mustard and salad dressing.
- Gently toss salad dressing with vegetables.
- Add salt and pepper to taste.
- Transfer salad to a plastic or glass bowl, cover and refrigerate.
1 large bunch broccoli or 2 broccoli crowns, chopped (including the stem)
1 small red onion, chopped
½ c. raisins (white or dark)
½ c. pecans, chopped
Optional ½ c. shredded carrots
1 c. mayonnaise
¼ c. vinegar
½ c. sugar
¼ c. milk
Stir-ins before serving:
¼ c. Bacon Bits
- Soak broccoli in cold salted water for 5 minutes.
- Rinse broccoli in cold water and drain.
- Chop broccoli, onion, and pecans, placing chopped vegetables and pecans in a medium mixing bowl.
- Add raisins.
- In a small mixing bowl, whisk together mayonnaise, vinegar, sugar and milk.
- Toss dressing with vegetable mixture.
- Put salad in a covered container and refrigerate overnight.
- Before serving, stir in bacon bits.
- Refrigerate leftovers.
1 gal hot water
1 T. oil
1 T. salt
16 oz. tri-colored rotini pasta
1-4 oz. can sliced black or Kalamata olives, drained
1 pkg. Knorr Vegetable Soup Mix
16 oz. Italian Dressing
Peeled diced cucumber
Halved Cherry tomatoes
- Heat water, oil and salt in a small stockpot until boiling.
- Add pasta, stirring to separate, and cook for 8-10 minutes-al dente.
- Drain and rinse in cold water to cool.
- Return pasta to the stockpot or a mixing bowl.
- Combine cooked pasta, olives, soup mix and salad dressing.
- Transfer to a plastic container, cover and refrigerate for 2-4 hours, or overnight for best flavor.
Marinated Calico Bean Salad
¼ c. Sugar
½ c. White vinegar
1 t. Salt
½ c. Onion (yellow or red), chopped
½ c. Green pepper, chopped
½ c. Celery, thinly sliced
1 can Cut Green Beans
1 can Yellow Wax Beans
1 can Light Red Kidney Beans
1 can Lima Beans
1 can Sliced Carrots
1 can Garbanzo Beans
- In a small saucepan, measure and combine sugar, vinegar and salt.
- Heat over medium heat until sugar is dissolved.
- Remove and cool.
- Chop onion, green pepper and slice celery, then, add to the large mixing bowl.
- Open and drain all the canned vegetables in a colander, then add to the large mixing bowl.
- Pour the cooled marinade mixture over the salad and gently toss to coat.
- Transfer salad into a large plastic container. Seal with a lid and refrigerate overnight.