Tailgate Recipes

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.