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Show The Playbeok It doesnt take a coach to plan a tailgate party, but you can take advantage of a coachs priority be prepared. That means choosing menu items that re can be made in advance. No matter whether your tailgate party is out of the back of a station wagon or mini-va- n or inside a deluxe recreational vehicle, these tips will help make the event fun for all: Keep cold foods cold and hot foods hot. That means a cooler packed with ice for the cold foods. Wrap hot foods in foil, then in several layers of newspaper. Deli meats are but still need to be kept cool. Salads without mayonnaise, sour cream or other dairy products can be held at room temperature for several hours. Cookies dont need refrigeration; just pack them in an airtight container to make d, transporting them easy. Keep the cooler in the coolest spot vehicle dont leave it in direct sun. Even during the fall, a crisp, cool morning can become a warm afternoon. in the Fall is synonymous with one of Americas a dining traditions tailgate party. Crowds gather early at collegiate and pro stadiums across the e country to enjoy a meal with family and friends Its a fun, easy way to entertain! The secret is to select foods that can be prepared ahead of time. And the party doesnt have to be limited to football duels. Tailgate parties are perfect for many d fall outings after a childs soccer game, along the banks of a river or after a visit to a local museum. Rule No. 1, keep the menu simple. Make use of convenient pork deli meats, such as salami, ham and pork roast, for the main course. Theyre and so they are easy to use '' in sandwiches or appetizers, such as the Super Stadium Sub or the Pork Rollups featured here. in to Both are that a cooler. The mild of Spanish Sweet onions flavor are transport easy recipes from Idaho and eastern Oregon complements main courses, salads and appetizers. The large size of Spanish Sweets means less work, so in no time at all, you can put together tasty tailgate salads, such as a marinated tart cherries add tangy flavor to any menu. Cherries are best known vegetable salad or a trendy pasta salad. Ruby-re- d in desserts and Champion Cherry Bars are a crowd pleaser. Prepare them in advance; they'll keep for about a week in an airtight container, or they can be frozen. Cherries also add savory flavor to meats, salads and relishes The recipes featured here could be served as a meal, allowing guests to pick and choose, or supplement these ideas w ith your own tailgate favorites. pre-gam- tree-line- pre-slice- d, Take plenty of food for your group, but limit the amount of Pre-Ga- do-ahe- perishable food so you have few leftovers. If you have leftovers, return them to the cooler and keep on ice. Paper plates, plastic eating utensils and plenty of paper napkins add to the ease of tailgate entertaining. After the feast, the cleanup is easy, too. Just put these disposable items in an appropriate container or take them home in a plastic garbage bag. A roll of paper towels usually comes in handy for cleaning up. If you are entertaining a crowd, a small folding table is useful, and folding chairs are always a good idea and make it easy to welcome others into the fold. Last, but certainly not least, make sure your vehicle is dressed for the occasion with pennants or ribbons in the colors of your favorite team. Recipes Available For more recipes using cherries in desserts, main courses, appetizers and side dishes, send a post card with your name and complete address with ZIP code to: Cherry Marketing Institute; 2220 University Park Drive; Dept. T; Okemos, MI 48864. For more free Spanish Sweet onion recipes and handling tips, send a stamped business-siz- e envelope to: Idaho-EasteOregon Onions, Spanish Sweets; P.O. Box 909; Dept. T; Parma, ID 83660. d, envelope stamped business-siz- e to: Pork Deli Meats; NPPC; P.O. Box 10383; Des Moines, Iowa 50306. SUPER STADIUM SUB This meats entree is easy to make ahead 1 4 13 2 12 12 14 14 1 g:;ig:i salad spirited Marinated offer a medics segetables loaf French bread (about 24 inches long) cloves garlic, minced cup olive oil tablespoons red wine vinegar Salt and pepper to taste pound thinly sliced deli pork roast pound thinly sliced ham pound thinly sliced hard salami pound thinly sliced provoione cheese yellow Spanish Sweet onion (optional) 1 2 2 1 1 14 14 1 1 12 12 UHBELIEYA-BOV- large Spanish Sweet onion medium carrots cups sliced celery can cut green beans jar chopped pimientos cup lemon juice cup vinegar tablespoon sugar teaspoon salt teaspoon paprika cup vegetable oil 1 34 12 12 12 13 14 3 I 1 CHAMPIQH CHERRY BARS Prepare and freeze these extraordinary bin m ads am of the party 1 2 cups dried tart cherries cup red wine vinegar cup balsamic vinegar tablespoons olive oil cup chopped yellow Spanish Sweet onion tablespoons granulated sugar Salt and pepper to taste In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes. Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is soft. Add sugar, mix well. Add chemes with soaking liquid, stir to thoroughly combine ingredients. Cook, uncovered, over medium heat 10 to 12 minutes, or until almost all the liquid is evaporated Season with salt and pepper. Serve at room temperature. Makes about 2 cups; 12 servings as a relish on sandwiches 1 34 34 e cup margarine, softened cup granulated sugar cup firmly packed brown sugar 2 eggs teaspoon vanilla extract flour cups 1 teaspoon baking powder 1 package vanilla milk chips 2 cups dried tart cherries 1 cup coarsely chopped pecans 1 2-- SALAD im s and onions foi a qnuk and poitubli salad Peel and thinly slice onion Separate into rings Peel catiots ami cut into julienne strips Place onion, carrots celery, beans an pimientos in large glass bowl In separate bowl, combine lemon juice, vinegar, sugar, salt, paprika and vegetable oil and mix well Pour mixture over vegetables and toss well Covei and marinate for several hours or overnight, stimng occasional Transport in cooler Makes 10 to 12 servings Flavorful cherry combination adds zip to sandwiches L ( oust iits tins ctuins of pasta oik n u si d in hnoi i an ( i inkers ( onibini s will 11 ith dm d t In of fhnors v CHEERY RELISH 2 rn of time Cut loaf horizontally in half Pull out center bread from both halves (reserve for another use, if desired), leaving a shell about 12-inc- h thick Stir together garlic, olive oil, vinegar, add salt and pepper to taste Drizzle both cut sides of bread with oil mixture, set top crust aside On the bottom half, layer the deli pork roast, ham, salami and cheese Slice onion into rings and layer desired amount across top, if desired Cover with top crust and wrap well in foil Let stand I to 2 hours Transport in cooler Cut into wedges and serve with Cherry Relish. Makes 8 servings 12 14 d, For more recipes that use pork deli meats, send a Go team! Go tailgate party ! In large mixing bowl, combine margarine and both sugars Use electric mixer and blend well Add eggs and vanilla Combine flour and baking powder, gradually add to mixture Stir m chips, dried chemes and pecans Spread dough evenly m greased 15xl0xl-inc- h baking pan Bake at 350 F for 20 minutes or until light golden brown Do not overbake Cool in pan. then cut into bars. Store in airtight container These bars freeze well x Makes 4 dozen bars. cup chicken broth or water couscous, uncooked cup cup dried tart cherries cup shredded carrots cup chopped unpeeled cucumber cup chopped yellow Spanish Sweet onions cup toasted pine nuts or slivered almonds tablespoons balsamic vinegar tablespoon olive oil mustard tablespoon l)ijon-styl- e Salt and pepper to taste quick-cookin- g Ibmgbroihoi water to boil then slir in couscous Rum ,i tim heal covei and let stand 5 minutes I ncover. Hull with h o, and let cool 10 minutes moie In large bowl, combine cooked couscous, dried cherries, carrots, cucumber, onions and pure nuts or almonds In small bowl combine vinegar, olive oil and mustard mix well and pour over couscous mixture toss until coated Season with salt and pepper Store in covered container tiansport in cooler Serve chilled or at room temperature Makes h servings PRE-GAM- PORK ROLLUPS E Sssut and spas fhnors accent dth roast pm k 8 flour tortillas package cream cheese, softened tablespoons prepared horseradish tablespoons cherry jam teaspoon black pepper cup slivered almonds pound deli roast pork, very thinly sliced h Remove tortillas from refrigerator and allow to come to mom tempeidture In a small bowl, beat together cream cheese, horseradish, jam and pepper Spread about 2 tablespoons cream cheese mixture on each tortilla Sprinkle one tablespoon almonds evenlv over each tortilla Laver pork evenlv on lop roll up Wrap in plastic wrap then foil Retricerale up to 4 bouts Transport m cooler Slice to serve as bite size appetizers Makes 8 servings |