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Recipes from the 2010 Community-Wide Tailgate...

October 5, 2010

Bully’s Bits and Bites

Drain and rinse each can individually, put in large bowl.
1 can black beans
1 can field peas
1 can black-eyed peas
1 can white corn

Then add...

1 can Rotel Tomatoes
1 can diced tomatoes
1 16 oz. bottle of Zesty Italian dressing (I pour some of the oil off)

Flavors blend better if refrigerated overnight.
I prefer to serve with Frito Scoops, however the choice of chips is optional.

— Marie Portera
The Ability Works Team

Bell Ringers

Oreo cookies, pulverized in the food processor
1 8 oz. cream cheese, softened
1/2 cup chocolate chips, melted

Place Oreo cookies in the food processor until they are a powder. In a bowl, mix the powdered Oreos with the cream cheese until well incorporated. Form into ball-shapes. Drizzle melted chocolate chips over the desserts.

— The Broadcast Media Team

Pecan Pie

2 eggs
1/2 cup butter
1 cup brown sugar
1/4 cup white sugar
1 Tablespoon all-purpose flour
1 Tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup chopped pecans
1 unbaked deep pie shell

In a large bowl, beat eggs until foamy and stir in melted butter. Stir in the brown sugar, white sugar and the flour. Mix well. Fold in the milk, vanilla and nuts. Pour into an unbaked 9-inch pie shell.
Bake in a preheated oven for eight minutes at 400 degrees, then reduce temperature to 350 degrees (leave pie in the oven as the temperature reduces) and bake for 40 minutes or until done (center puffed up, little cracks begin appearing on surface.)

— Rena Smith via Danny P. Smith
The Starkville Daily News

Seafood Salad

1 box colored Rotini (has to be colored)
1 can crabmeat
1 package salad shrimp
1/2 small onion, diced finely
2 stalks celery, diced finely
1 can of sliced black olives
Mayonnaise and mustard — to taste
Salt and pepper — to taste

Cook noodles until soft (as directed on the box). Mix with the rest of ingredients. Refrigerate before serving.

— James C. Young III
The Ability Works Team

Warm Chicken Dip

1 lb. chicken, cooked and chopped
8 oz. cream cheese, softened
8 oz. shredded cheddar cheese (I use sharp cheese)
8 oz. mayonnaise
small can chopped green chilis
Jalapeno pepper, seeded and chopped

Mix all together well and put in baking dish. Cook on 350 to 375 degree oven for about 30 minutes till brown around the edges and bubbly. Serve with corn chips.

(You can either use baked or grilled chicken in this recipe...a lot of time I use a rotisseries chicken because it cuts down on preparation time and has lots of flavor.)

— Marcia Daniels
The Starkville Daily News

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