Sabre Edge Features 
Hoos Tailgating With Mom - Calico Bean Bake & Slaw
TheSabre.com
Oct 05, 2006
As Virginia travels to East Carolina this weekend, the early evening kickoff is nearly perfect for those tailgate lovers out there. You can start with a late breakfast or brunch before you move on to early afternoon goodies. Then, you can have an early dinner before heading in for kickoff and return for a nightcap.
With that in mind, here are a couple of recipes to get you started on an all-day tailgate. Our apologies to anyone expecting rum-based food just because there are Pirates on the schedule. Yo, ho, ho and a … oh, never mind. On to the recipes.
Calico Bean Bake
1/2 pound diced bacon
1/2 pound ground beef
1 cup onion, chopped
1/2 cup ketchup
3/4 cup brown sugar
2 teaspoon vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup white sugar
1 can pork & beans
1 can kidney beans
1 can lima beans
1 can butter beans
Admittedly, this recipe may be challenging on a grill. It is designed for a slow cooker or oven. But you have all day and some of you are tailgating experts so you probably can modify the approach to get the same result. If not, give this one a try the next time you're hosting a game-watching party at home.
First, brown the bacon, beef, and onions in a frying pay, stirring well until brown. Drain the excess grease from the pan. Next, mix the remaining ingredients (ketchup, brown sugar, white sugar, dry mustard, vinegar, and the four kinds of beans) and combine with the meat. From here, place the entire mixture in a slow cooker or casserole dish - cook in the slow cooker for several hours (or possibly the top shelf of the grill in a baking dish) or in the oven at 300 degrees for one hour.
Slaw
1 medium-sized head of cabbage
1 or 2 green peppers
1 or 2 onions
1 cup sugar or 6 packages of Sweet & Low
Also ...
3/4 cup salad oil
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried mustard
1 cup white vinegar
This marinated slaw recipe goes great with virtually any tailgating food because it stores well in a cooler and tastes great with grilled goodies.
First, shred the cabbage and slice the peppers and onions very thin. Place a layer of shredded cabbage, layer of peppers, layer of onions and a layer of sugar in large bowl. Basically, you'll have a bottom layer of cabbage, a middle layer of peppers and onions, and a top layer of sugar (the 1 cup).
Next, mix the salad oil, salt, sugar, dried mustard, and white vinegar in a pot and bring the items to a boil over heat. Once the mixture is boiling, remove it from the heat and pour the hot liquid over the prepared layers. Cover the bowl and refrigerate for at least four hours - it is best to let it refrigerate over night and really soak up the flavor.
This recipe stays fresh for several days in the refrigerator and will be excellent out of the cooler as long as you keep it cool.
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