Wesley's Tailgate Menu #2
Hello everyone. I hope all is well. It’s football time. Georgia is playing
Tennessee today. Oh well, so much for that. I am a Dogs fan though. So in lieu
of loosing, we must have the perfect tailgate party to keep our spirits up.
They might win, ya just never know.
Anyway, this meal must be portable to the parking lot. I hate that grilling
stuff on asphalt because it gets to be a pain. We’ll do ours in advance. So
follow my lead! Doggy style of course.
Wesley’s Go Dogs Menu
Marinated Vidalia Onions
Peppy Pimento Cheese
Fancy Tuna Salad
Chicken Breasts in Foil
Marinated Vidalia Onions:
6 Large Vidalia onions
2 cups boiling water
1 cup sugar
1/2 cup cider vinegar
1-1 1/2 cups mayonnaise
2 teaspoons celery seed
Slice onions thin. Separate into rings, place in shallow covered container.
Combine water, sugar, and vinegar, stir to dissolve sugar. Pour hot mixture
over onions. Let stand, covered overnight. Drain well, squeezing out excess
marinade. Add mayonnaise and celery seed, tossing onions to coat well. Chill
and serve with crackers.
Peppy Pimento Cheese:
1 8 oz pack cream cheese
1 cup mayonnaise
1 cup Swiss cheese, shredded
1 cup American cheese, shredded
1 small jar chopped pimento
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon hot sauce
1 tablespoon grated Parmesan cheese (if you have it)
1/2 teaspoon seasoned salt
1 cup chopped pecans
Soften cream cheese and combine with mayonnaise; blend until smooth. Add
the cheeses and blend well. Add rest of ingredients and serve with crackers.
Fancy Tuna Salad:
2-6 1/2 oz cans of tuna, drained
3 tablespoons of mayonnaise
4 green onions with tops chopped
4 hard boiled eggs, chopped
1 apple coarsely chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1 teaspoon lemon pepper
1 teaspoon mustard
Dash of dried dill
1/2 cup chopped pecans
Sliced green grapes
Sliced green olives
Combine all ingredients and chill.
1 small avocado
1 1/2 teaspoons lemon juice
1 tablespoon mayonnaise
Red pepper to taste
1 teaspoon onion, finely chopped
6 oz. crabmeat
Peel and pit the avocado. Cut into quarters and combine with the lemon juice.
Coarsely mash the avocado and stir in the mayo and onion. Add the crab. Toss
gently and stuff into the cleaned celery sticks. Garnish with red pepper.
Chicken Breasts in foil:
4 chicken breast halves, boneless
1 tablespoon chopped green onion
2 tablespoons butter, melted
8 fresh mushrooms
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
1/4 teaspoon garlic salt
1/8 teaspoon tarragon
Lightly oil one side of four pieces of foil. Sauté chicken and onions in
butter until chicken is lightly browned, remove from heat. Lift chicken and
onions from pan with slotted spoon, dividing evenly among pieces of foil. Place
2 mushrooms atop each. Sprinkle parsley over. Return skillet to heat. Add wine,
stirring well to loosen any pan drippings. Add garlic salt and tarragon. Cook
3 minutes. Fold edges of foil upward to contain sauce. Spoon wine sauce over
chicken. Fold edges tightly to seal. Bake at 350 for 30 minutes. This travels
easily to the parking lot.