Our Second Annual Foodie Issue coincides with the start of football season, which got us thinking: What are the favorite tailgate recipes of UNC fans? We asked – and we received.
From Tracey and Don McCauley
This recipe sounds questionable, but the combination is wonderful!
It came from NFL All-Pro Safety Rick Volk from the Baltimore Colts (late ‘70s) and since then has made it around to almost every NFL team and beyond. Young and old will love it!
1 8-oz. package Philadelphia cream cheese, softened
½ jar Heinz chili sauce
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 chopped green pepper
1 chopped red pepper
Spread cream cheese on a very large serving platter. Top with chili sauce. Sprinkle with cheeses, reserving a little for the final topping. Top the cheeses with the chopped peppers and then the reserved cheeses for decoration. Serve with Tostitos Scoops. Serve within 6 hours of preparation.
Ham and Cheese Croissants
From Suzanne Kozel
Bag of mini croissants
Package of sliced cheddar cheese
Package of thin sliced deli ham – the kind that is very thin and in “folds”
Jar of Grey Poupon
Slice croissants and spread both sides with mustard. Put a folded ham slice on bottom. Fold slice of cheese in half and place on top of the ham. Assemble the two halves.
(Sometimes, I heat in the over on a low temp (250 degrees) before taking to the tailgate - but in hot weather, they will heat themselves and the cheese is nicely melty! Will be just as good after the game.)
Mexican Layered Dip
From Suzanne Kozel
1st Layer: regular can of black beans, drained and lightly mashed
2nd: small can of sliced black olives, drained
3rd: regular can of original Ro-Tel tomatoes/chili peppers, drained
4th: cup of sour cream with about ¼ packet of taco seasoning mixed in, spread over package of spicy guacamole
5th: package of grated cheese (four-cheese Mexican)
6th: top with sliced jalapeños – jar or fresh
Chips of choice – I like Tostitos for this particular dip
This dip is great heated or cold and good after the game.
From Debra Elkins
16-oz. package of coleslaw
1 tbsp. butter
3 or 4 medium green onions (green and white parts), sliced
10-oz. package petite green peas, thawed
1 package Ramen Noodles Oriental flavor
1/2 cup sunflower seeds
1/3 container of 10-oz. can of cashew halves and pieces
½ cup sesame seeds (optional)
1/4 cup cider vinegar
1/2 cup vegetable oil
1/4 tsp. Pepper
1 tsp. salt
Seasoning packet from Ramen Noodles
Remove seasoning packet from Ramen Noodles. Crush remaining noodles. Toast noodles, seeds and nuts in 1 tbsp. butter over very low heat on stove. Be careful not to burn. In large bowl, mix coleslaw, onions and peas. Add nuts when cooled. Mix dressing for coleslaw in small Mason jar or container. Mix dressing really well and pour over coleslaw mixture. Give the mixture time to meld before serving.
Parmesan Cheese Pimento Cheese
From Haven Carter
3 cups shredded Parmesan cheese
1-2 cups mayonnaise
3/4 large jar of pimentos and juice
Blend together. Add more cheese if mixture too moist. Add more mayonnaise or pimento juice if too dry. Season with the pepper to taste. Spread in romaine lettuce leaves and celery sticks.
Parmesan Cheese Crisps
From Haven Carter
Preheat oven to 400 degrees. Lightly grease baking sheet. Pile approximately 1-2 tsp. of shredded Parmesan cheese on sheet - most baking sheets can handle 9-12 "piles." Place in preheated oven for approximately 7-12 minutes. Keep an eye on them so that the cheese does not burn or blacken, a bit of brown is best. Remove from baking sheet to cooling racks immediately. Cheese will crisp as it cools
Denie’s Mac and Cheese
From Rita Balaban
1 lb. cooked elbow macaroni (Can use a larger noodle like ziti, too)
1/3 cup soft (or melted) butter/margarine
1.5 lbs. extra sharp cheddar cheese
2 tsp. salt
1 tsp. black pepper
4 tbsp. yellow mustard
2 cans of evaporated milk
1 pint cold water (Note: it might not take all of the water)
Put cooked macaroni in a large pot and add margarine; mix. Next, mix in half of the cheese and add salt and pepper. In a bowl, whisk eggs for about 1 minute and whisk in mustard. Add milk and water to bowl and mix. Pour these contents into the large bowl with the macaroni and mix well. (Note: I usually add the water after the mixture is in the pan.) Put mixture into a 13x 9 pan sprayed with nonstick oil and top with remaining cheese. Cook at 350 degrees for 30-40 minutes.