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A couple of Tail-Gating Recipes
for Fall Football. Vera's Favorite Cheeseball:
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(3oz) cream cheese
4 oz. bleu cheese
4 oz. sharp cheddar cheese, grated
1 tsp. Lea & Perrin Worcheshire sauce
1 tsp. tabasco sauce
2 tsp. Durkees sauce
1 sm. clove garlic, chopped fine
1/2 cup ground pecans
1/2 cup chopped fresh parsley
Put half the nuts and parsley in the cheese mixture. Mix
well and roll into a ball. Roll ball in other half of nuts
and parsley. Wrap in wax paper and put in ziplock bag. Refrigerate
but also, this freezes well for future use. Serves well
with most any sort of
cracker.
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Rice & Vegetable Salad:
Salad:
8 cups cooked rice, hot (2 cups raw)
1 red pepper, julienned
1 green pepper, julienned
1 medium size onion, diced
6 scallions, chopped
1 (10oz) pkg. frozen peas (cook 3 minutes)
I can black olives, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt & Pepper to taste
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Dressing:
3/4 cup olive oil
6 Tbs. Red Wine Vinegar
1 1/2 Tbs. Dijon Mustard
1 1/2 tsp. sugar
3/4 tsp. salt
3/4 tsp. freshly ground pepper
Mix thoroughly and pour over the salad.
Serves 8-10 |
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