Tailgate Recipes Tailgate Soup 1 can 16 oz. mixed vegetables 1 can 16 oz. chili beans 1 can 16 oz. corn 2 large potatoes, cooked, cubed (or 2 cans of new potatoes) 1 can 28 oz. tomatoes 1 can 10 ¾ oz. tomato soup 1 cup beef broth 1 small onion, chopped 1 lb. ground beef, browned and drained* Salt and pepper to taste Mix all ingredients in slow cooker and cook on low 6 to 8 hours (or High 3-4 hours.) *May substitute stew meat or round steak, cut into bite size pieces. Note – this makes a large quantity and must be made in a 6 quart pot or larger for best results. Calories – 231, fat – 8 g., protein – 15 g., sodium – 736 mg., CHO – 27 g. Source: Kenton County Extension Office Stuffed Sandwiches 2 cans reduced fat crescent rolls ½ c. light ranch dressing 1 c. shredded Swiss cheese 1-½ oz. pepperoni slices 8 slices cooked bacon 6 oz. smoked ham slices ¼ c. sliced mushrooms small jar diced pimentos (drained) Separate crescent rolls. On a large baking sheet arrange crescent rolls to form a “bed” for ingredients to lay on with the long pieces forming the bed and the tips radiating outward (press dough together in the bed area). Make sure the rolls are arranged equally on each side. Layer the ham evenly in the center of the rolls. Top with pepperoni and bacon. Sprinkle on mushrooms and pimentos. Top with cheese and salad dressing. Gather the tips of the rolls on each end together to form a pocket and seal the sandwich together. Bake at 400 degrees for 10-15 minutes until golden brown! Serves 8. Strawberry Cream Cheese Pie 1 graham cracker pie crust 16 oz. box sweetened frozen strawberries (thawed) 3 oz. reduced fat cream cheese small box sugar free vanilla pudding (4 serving size) 8 oz. Cool Whip In a mixing bowl, combine strawberries and cream cheese with an electric mixer until smooth. Add pudding mix and combine. Fold in 1/3 of whipped topping. Once combined pour into graham cracker crust and allow pie to set up. Top with remaining frozen whipped topping. Serves 8.
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