Tailgate traditions: Readers share their favorite recipes

Tailgating has become a multi-generational event for Steve and Shirley Watson, and grandson Cole Wilhoite in this 2008 photo.

The G-10 parking garage on the campus of the University of Tennessee holds special meaning for Mike Carroll, Knoxville.

It's where he and his father, the late Jerry Carroll, would hang out and greet friends before every UT football game.

"We started the year the parking garage was built. I think it was 1986, and my dad and I would sit out behind the car and as folks walked by our lawn chairs we would invite them to come back the next week and join us," he said.

And they did.

Even after Carroll's father died, Mike and wife Lisa continued the tailgating tradition, with help from Bob and Phyllis Shnider and Steve and Shirley Watson, all of Knoxville.

"I started as a guest of Mike's and it just grew from there. " Steve Watson said.

He's enjoyed it so much that Watson is now responsible for being at the parking garage every game day at 7 a.m. to ensure that the group gets their favorite spot on top of the parking garage.

"It's between me and another guy who sometimes beats me in," he said.

They determine a culinary theme before each game and Phyllis Shnider coordinates the menu with friends and family.

"Over the years we've needed some leadership and Phyllis has really stepped up," Carroll said.

If it's a noon kick-off, breakfast may be the order of the day. During cooler weather warm foods, such as chili, will be served.

"We've had fried eggs, bacon and pancakes, biscuits, tenderloin and egg sausage casserole," Watson said.

Now 20 years into their tailgating tradition, the friends have shared good times and sad times with each other.

"It's kind of a cool thing that has tied together generations. There are great memories being created here. We've even got grandchildren joining us now," Carroll said.

They share the following recipes.

Punch bowl cake

1 yellow cake mix

2 large boxes instant vanilla pudding

2 pints fresh strawberries, sliced (frozen strawberries, thawed before using, may be substituted)

2 (20-ounce) cans of crushed pineapple, drained

1 (16- to 24-ounce) tub whipped topping

Prepare cake mix following directions on box. Let cool. Prepare pudding following package directions.

Crumble half of cake in bottom of large clear glass bowl. Spread 1 can of pineapple over cake, followed by half of pudding. Spread half of whipped topping over pudding and top with half of strawberries. Repeat layers. Refrigerate 2-4 hours before serving. Yield: 25 servings.

Source: Phyllis Shnider

Pineapple cheese ball

2 (8-ounce) packages cream cheese

1 (20-ounce) can crushed pineapple, drained

1/2 cup pecan pieces, plus more to coat cheese ball

1 tablespoon green pepper, finely chopped (or to taste)

1 tablespoon onion, finely chopped (or to taste)

1 teaspoon Lawry's seasoned salt (or to taste)

Mix all ingredients together. Form into large ball. Place additional pecan pieces on wax paper and roll cheese ball over pecan pieces until ball is covered. Refrigerate at least 8 hours or overnight. Serve with your favorite crackers. Yield: 20-25 servings.

Source: Phyllis Shnider

Breakfast casserole

2 (5-ounce) boxes of croutons (seasoned, any flavor)

2 1/2 cups sharp cheddar cheese

2 pounds mild sausage (browned)

12 eggs (well beaten)

2 cups milk

1 teaspoon dry mustard

1 (10 3/4-ounce) can cream of mushroom soup

Preheat oven to 350 degrees. Grease 9-by-13-inch casserole dish. Pour croutons into dish. Sprinkle with 1 1/2 cups cheese. Cover with browned sausage. Mix 1 cup milk with eggs and mustard and pour over sausage mixture. Blend together soup and 1 cup milk and pour into casserole. Top with leftover cheese. Bake for 45 minutes or until top is brown. Let cool 5 minutes. Serve with fresh fruit.

Source: Steve and Shirley Watson

More recipes from readers

Dreamsicle cake

Bill Wyatt wrote in an e-mail that this cake tastes like a Dreamsicle bar, It needs to stay in a cool place before serving because of the sour cream topping.

1 large box of orange flavored gelatin (recommends Jell-O)

1 1/4 cup water

3 eggs

1/3 cup oil

1 teaspoon orange flavoring (optional)

1 box orange cake mix

Topping (recipe below)

Dissolve gelatin in 1 1/4 cups warm water and stir until mixed. Add eggs, oil and orange flavoring to cake mix. Fold in gelatin and blend with hand mixer until all ingredients are incorporated. Pour into a greased 9-by-13-inch baking pan. Bake at 350 degrees for 30 minutes. Let cake cool completely, then add topping. Keep refrigerated until ready to serve.

Topping

1 1/4 cups powdered sugar

8 ounces sour cream

3 ounces orange juice concentrate (thawed, but not diluted)

6-8 ounces whipping topping (recommends Cool Whip)

Stir powdered sugar, sour cream and orange juice together. Fold in 6-8 ounces of whipped topping and ice cake.

Whitmer's almost legendary tailgating shrimp dip

Terry Vogt sent in this recipe.

1 pound steamed shrimp (not seasoned), chopped

2 (8-ounce) packages of cream cheese (softened)

3 tablespoons mayonnaise

1 tablespoon ketchup (enough to give dip pink color)

1/2 teaspoon Worchestershire sauce

3 tablespoons prepared horseradish

Steam shrimp and set aside to cool. Combine softened cream cheese and mayonnaise in large bowl and blend with electric mixer until smooth. Add ketchup to cream cheese/mayonnaise and mix. Use enough ketchup to give your dip a nice pink/shrimp color. Add lemon juice and Worchestershire sauce. Mix in prepared horseradish (can be added to taste). Place cooled and dried shrimp in food processor and roughly chop (5-7) pulses. Fold chopped shrimp into dip and distribute evenly. Refrigerate dip until ready to serve. Serve with crackers, chips, or bread rounds.

Orange brownies

Wendy Flora submitted this recipe. It was printed in Paula Deen Magazine.

1 1/2 cups all purpose flour

2 cups sugar

1 teaspoon salt

2 sticks of butter, softened

4 large eggs

2 teaspoon orange extract

1 teaspoon grated orange zest

1 cup confectioners sugar

2 tablespoon orange juice

1 teaspoon grated orange zest

Combine flour, sugar, salt. Mix well. Add butter, eggs, extract, and zest. Beat with hand mixer until well blended. Pour into 13-by-9-by-2-inch pan. Bake at 350 degrees until light golden brown and set. Remove from oven, pierce with fork. Mix confectioners sugar, orange juice and orange zest to make glaze. Pour over cake. Cool and cut into squares.

Little smokies

Victoria Butler, Knoxville, wrote in an e-mail that her family will occasionally travel to UT games by boat, and sometimes entertain at home. She described herself as a "Gator girl with Florida roots" who cheers for Floriday once a year. " Otherwise I am a loyal UT fan," she wrote. She shares the following recipes.

1 (16 ounce) package cocktail sausages (such as Hillshire Lit'l cq Smokies)

1 pound bacon

1 cup brown sugar, or to taste

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a sausage. Place wrapped sausages on wooden skewers, several to a skewer. Arrange skewers on baking sheet and sprinkle liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted. Serve.

Kickin salsa

2 (14.5 ounce) cans Hunts diced or stewed tomatoes

1/2 onion, finely diced

1 teaspoon minced garlic

1/2 lime, juiced

1 teaspoon salt

Freshly ground pepper to taste

1/4 cup canned sliced green chiles, or to taste

3 tablespoons chopped fresh cilantro

Place tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency. Serve with tortilla chips.

Tailgate tomato-cheddar spread

Bob Christian, wrote that this recipe "has been an easy favorite for years. Not too spicy, but just right for most tastes. It always disappears."

1 (10-ounce) can Rotel original diced tomatoes and green chilies, drained

1 cup mayonnaise

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

2 (8-ounce) blocks sharp Cheddar cheese, shredded (see note)

1 (4-ounce) jar chopped pimientos, drained

Blend Rotel, mayonnaise, Worcestershire sauce and salt together. Blend in cheese and pimiento. Serve with crackers of choice or in sandwiches. Yield: 2 1/2 cups.

Note: Pre-shredded cheese does not work in this dish. Mild or medium cheddar cheese may be substituted for sharp.

Hot dogs and sauce

Betty and Doyle Landers, Knoxville, submitted this recipe.

1 pound ground round, browned and drained

1 small onion, finely chopped

Ketchup, to taste (about 12 ounces)

Water (enough to cover ground beef mixture)

Flour and water slurry

6-8 hot dogs (Nathan's Bun Length recommended)

6-8 hot dog buns

Brown and drain ground beef. Add onion, ketchup, and water. Cook on medium heat until boiling. Add water and flour mixture, stirring until meat sauce is to desired consistency. Add hot dogs and bring to boil again. Lay bun open face on plate, top with one hot dog and smother in sauce.

Orange brownies

Wendy Flora submitted this recipe. It was printed in Paula Deen Magazine.

1 1/2 cups all purpose flour

2 cups sugar

1 teaspoon salt

2 sticks of butter, softened

4 large eggs

2 teaspoon orange extract

1 teaspoon grated orange zest

1 cup confectioners sugar

2 tablespoon orange juice

1 teaspoon grated orange zest

Combine flour, sugar, salt. Mix well. Add butter, eggs, extract, and zest. Beat with handmixer until well blended. Pour into 13-by-9-by-2-inch pan. Bake at 350 degrees until light golden brown and set. Remove from oven, pierce with fork. Mix confectioners sugar, orange juice and orange zest to make glaze. Pour over cake. Cool and cut into squares.

Cabbage salad

Charles Vick shares the following recipe.

1 (16 ounce package) shredded cabbage or 1 small head cabbage, shredded

1/2 green bell pepper, sliced paper thin

1 medium onion, thin sliced (separate the rings)

1 medium can or jar of pimentos, drained

1/2 cup olive oil (or a little less)

1/2 cup sugar

1/2 cup white vinegar

1/2 teaspoon salt

1 teaspoon celery seed

In a large container arrange cabbage, bell pepper, onion and pimentos in layers. In saucepan combine olive oil, sugar, vinegar, salt and celery seed and boil for 2 minutes. Pour hot dressing over layered vegetables. Cover tightly and refrigerate for at least 4 hours before serving.

NOTE: If covered and refrigerated this salad can last 2-3 weeks.

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