Skip to main content

3 Finger-Licking Tailgate Recipes

Sep 06, 2017 05:50PM ● Published by Melanie Heisinger

Food takes center stage. Courtesy of Penn State

Try these tailgating recipes at your next event!
 

Angie’s Greek Pasta Salad 

1 lb. orzo pasta, cooked according to package directions
1 cup feta 
½ cup sliced Kalamata olives 
1 cucumber, skinned and diced 
½ cup diced green peppers 
½ cup white onion 
1 cup grape or cherry tomatoes, sliced in half 
 
Dressing: 
1 cup red wine vinegar 
1 cup extra virgin olive oil 
3 tablespoons Penzey’s Italian Dressing Season (or any Italian seasoning blend) 
 
Mix ingredients, adding dressing.

-Courtesy of Pete Kempf

 
Chicago-Style Italian Beef Sandwiches

Ingredients:
3 lb. chuck roast
1 0.6 oz. packet of Good Seasons Zesty Italian Salad Dressing Mix
8 oz. Giardiniera, drained (Chicago-Style is best if available. Otherwise, just roughly chop regular Giardiniera)
8 oz. sliced pepperoncini rings (sometimes sold as hot pepper rings)
14.5 oz. beef broth
provolone cheese slices, to serve
crusty hoagie rolls, to serve
 
Steps: 
Trim fat from roast and cut into seven to eight smaller pieces. Place these evenly on the bottom of a slow cooker (at least six-quart capacity) on top of a bit of the beef broth. Sprinkle Italian Salad Dressing Mix over beef. Add sliced pepperoncini rings and a splash or two of the pepperoncini juice, then add in the Giardiniera mix. Pour in beef broth and cover. Cook on low for 8-9 hours. 
 
When beef pieces are tender, remove from slow cooker and shred with a fork, then return to the cooker. Let cook for 30-45 minutes more. Serve beef and mixture on hoagie rolls and top with provolone cheese. Broth can be used as a wonderful au jus or just drizzled on top. Serves: 5-6

-Courtesy of Keith Frederick
 

Harvest Pumpkin Dip

1 package (8 ozs.) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ozs.) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Beat the cream cheese and confectioners' sugar together.  Gradually
add the pumpkin, pumpkin pie spice, vanilla, and ginger.  Beat until
smooth. Serve with apple and pear slices, vanilla wafers, graham crackers, or
ginger snaps. Yield:  3 1/2 cups.

-Courtesy of Sue Helsel
 

Susquehanna Life magazine has not tested these recipes and disclaims any responsibility for the outcome of their preparation.

Like what you're reading? Subscribe to Susquehanna Life's free newsletter to stay informed

Shop+Dine, Today recipes web extras

PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS


Weis Center for the Perfoming Arts
Geisinger Medical Center