Georgia Magazine - October 2011 - (Page 34)

Time to tailgate! Simple recipes to get game day going BY JENNIFER J. HEWETT I Blue Cheese and Olive Spread Julie Price, Atlanta 8 ounces cream cheese, softened 1/2 cup butter or margarine, softened 1 (4-ounce) container crumbled blue cheese 1/2 cup sliced black olives 1/2 cup chopped pecans Top: University of West Georgia students show their spirit for the UWG Wolves. Above: Grilled ribs and corn are tops on readers’ tailgating menus. 1/4 cup vinegar 2 tablespoons soy sauce The University of Georgia’s Hairy Dawg hams it up with young fans at the annual South Campus Tailgate. In a bowl, mix cream cheese, butter, blue cheese, olives and pecans. Serve with wheat crackers. For a festive appearance, make a cheese ball and roll in extra nuts. Wrap in plastic and refrigerate until firm. Chinese Cabbage Chris Gouch, LaGrange 1 large head Napa cabbage 6 fresh green onions 1/2 cup butter 2 packages seasoned ramen noodles, crushed 1/4 cup sesame seeds 1/2 cup slivered almonds Dressing 1 cup oil 1/2 cup sugar 34 Chop cabbage and onion. Chill. Melt butter in skillet and add crushed noodles, noodle seasoning packet, sesame seeds and almonds. Note: I use Oriental flavor ramen noodles. Brown lightly. Remove from heat and let sit at room temperature. Mix oil, vinegar, sugar and soy sauce just before serving and toss all together. Serve at room temperature. Stuffed Mushrooms Kaye Stephens, Adrian Mushroom caps, cleaned 8 ounces mushrooms, chopped 3 tablespoons grated onion Butter 3 pieces bacon, cooked, chopped 1 (8-ounce) package cream cheese Dash salt Dash pepper Dash garlic powder Radish Dip Julie Price, Atlanta 8 ounces cream cheese, softened 1 cup minced radishes (use food processor) 1 teaspoon Worcestershire sauce 2 green onions Mayonnaise or sour cream Mix all ingredients together, using enough mayonnaise or sour cream to bind all ingredients. Serve with crackers. More online at Preheat oven to 350 degrees. Reserve mushroom caps. Chop mushrooms and stems and sauté with grated onion in butter. Brush mushroom caps with butter and bake 5-8 minutes. While caps are baking, combine sautéed mushrooms with bacon, cream cheese and spices. Fill mushroom caps with combined ingredients. Bake 12-15 minutes. GEORGIA MAGAZINE DENISE HORTON / UGA COLLEGE OF t’s October, and there’s a crisp chill in the air. And in Georgia, that means it’s time for fall football, friends and fun! Whether you’re gathering a group at home to watch the game on the big screen, or you’re packing up tents, chairs and the grill to hit the road to your favorite college campus, quick recipes can help you get your tailgate party going—leaving more time for socializing before the big game. Below are recipes from our readers to fill your belly before cheering your team on to victory. © JOHN PEACOCK / ISTOCKPHOTO FAMILY AND CONSUMER SCIENCES WILLIAM HOGAN / UNIVERSITY OF WEST GEORGIA

Table of Contents for the Digital Edition of Georgia Magazine - October 2011

Georgia Magazine - October 2011
Picture This?
Georgia News
Calendar of Events
Georgia's Energy Outlook
Naturally Florida
Florida Destinations
2011 Reader's Choice Awards
Other Top Picks in Our Readers’ Choice Contest
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
More Snapshot Submissions
Gardens Plant of the Month; Liberty Notes
More on Georgia’s Energy Outlook
Energy-Efficiency Tips
More Great Recipes

Georgia Magazine - October 2011