Tailgating food!!

We're going to be going with some friends here to a Tampa Bay Bucs game next weekend. We live 1 1/2 hours away from the stadium and we do NOT have a portable camp stove, although friends do. Apparently the other folks may be bringing chili and sausages with peppers and onions. I think the group will be about 9 or 10 people. Since it appears that we won't be able to bring anything hot, suggestions for best dishes to go along with the above--or just your favorites for tailgating??

Carol,
Try Corn Pudding... (It goes really great with chili!) I normally serve it at room temperature...
I like to add diced, fresh Jalapeno's to this recipe to give it a boost!
always a crowd pleaser! and very easy to transport~!

Corn Pudding

INGREDIENTS
• 3 eggs
• 1/2 cup melted margarine
• 1/2 cup white sugar
• 1 (16 ounce) can whole kernel corn, drained
• 2 (15 ounce) cans cream-style corn
• 2 teaspoons cornstarch (I used arrowroot)
• 1/2 cup milk
• 1 teaspoon vanilla extract
Fresh ground Nutmeg dusted on top, if desired...

DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
2. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

I make corn pudding, the recipe that Fabila posted, but add jalapenos, peppers and onions. I have never served it at room temp though... It might be really good to pour the chili over top of it??

Carol, everyone always loves your deviled eggs!

Even though it looks like the weather is going to be warmer by this weekend, I still think I'll make the chili. I will find out what Cookin' John is bringing by Wednesday.

OK, I didn't remember that you had had my devilled eggs, but that's a definite start. We'll talk later in the week! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, something quick and easy that always goes with everything - a simple fruit salad!

Thanks for the suggestion! One of the folks is going to bring BBQ, so I think I am bringing (home made) potato salad and devilled eggs.

You can never go wrong with develed eggs... always a crowd pleaser!

This recipe has been served at family functions for years and years. It is delicious but not the usual. Always gets great comments and it is simple and easy to make.

Curried Rice Salad

2 - 15 oz cans Pork & /beans
4 - Cups cooked white rice
1\4 Cup chopped yellow onion

Dressing:
1 - Cup Mayonnaise
1 - tsp curry powder
1 - tsp salt
1\4 tsp ground black pepper

Drain and rinse beans well with cold water.
Mix gently with rice and onion
Fold in the dressing

Cool at least one hour

The longer it chills, the better the flavors mix.
This salad will keep for days in the fridge

This is another great, easy salad that has been in the family for years and works well for potluck type functions.

Four Bean Salad

1 can Dark red kidney beans
1 can Yellow wax beans
1 can French cut green beans
1 can Garbanzo beans

Drain and rinse all beans. Drain well

Add:

1 scant cup mayonnaise
1\2 cup chopped red onion
1\4 cup sweet pickle relish
1\2 tsp salt
1\4 tsp ground black pepper
1\8 tsp celery salt

Mix all and refrigerate for 8 hours to allow flavors to mix

CaWino--thanks for the ideas. I'm sure someone else will appreciate them. I personally do not care for most beans. I eat kidney beans in chili, but that's about it.

Thanks! That reminds of the White Squall curried rice recipe. Haven't made that for a long time, but most seem to really enjoy it! I was going to make potato salad, but the curried rice would be a lot less work.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/thinks.gif" alt="" />

WOW! the Curried Rice Salad is very different!
I would never have thought to combine Pork & Beans with curry & rice!
I will have to give that one a try!

I know what you mean. The curried rice salad is one my Mom used to make when I was a kid....not her original, but traded recipes in those days....and when I move out and she gave me a copy of it, I was surprised to see the curry, rice and pork and beans together. I make it all the time ofr potlucks and always get rave reviews on it. Thanks Mom... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Let me know what you think of it.

Brian--I will be interested to see what you think also, as frankly, the combination sounds weird to me..

Just a comment. If you drain and rinse the pork and beans as the recipe directs, you're pretty much left with plain navy beans. Makes the combination sound a little less weird, IMO.

Brad made the Curried Rice Salad yesterday and it really is good! I cut the recipe in half and I enjoyed it for my dinner last night.

Annie

Thanks annie! Hugs...

Annie, Glad you enjoyed it.

Hugs to you too, Brian.
Brad...I really enjoyed it...used B & M Baked Beans.

Annie

Heres a good Tabbouleh salad that I love, it travels well and gets better the longer it sits, I got the recipe from a local caterer:

1 cup bulghur wheet
1 1/2 cups boiling water
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 tsp pepper
1 cup minced scallions
1 cup chopped fresh mint
1 cup chopped flat leaf parsley
1 seedless cucumber diced
1 pint grape tomatoes, halved

put the bulgar wheat lemon oil salt and pepper in the bowl. pour the boiling water over it. let stand for about 1 hour. chop the veggies and mix everything together. I like it for picnics because it doesn't have to be kept cold and everyone loves it.