Husker Football: Big Red Tailgate Recipes – Week Three
Husker Corner’s own Big Red Tailgate Chef, Kelli Anne Francis returns to tackle the taste buds of husker football fans waiting for a late kickoff. Without further adieu:
Let’s be honest, last week was scary. It’s close games like those that lead me straight to the comfort food. Time to put the Bulldogs to bed. Since this week’s very late night game is away, it plays well into a “comfortable & homey” atmosphere.
[We’re having a slumber party, finally the perfect venue for my Husker snuggie sack with arms!] Given the late start, I recommend the host go with paper plates and bowls. No one wants to be doing dishes after the game.
Having a home tailgate has its advantages: endless power supply, refrigerators, and real bathrooms. With the late hour of the game, it would be prudent to reign in the spicy flavor of the food as well. No one likes to eat Tums for dessert no matter how much they taste like white cake mix.
Given that there is electricity, a late hour and a need for comfort food, a couple of my favorite things to make is potato soup and macaroni & cheese.
I serve this version with garlic bread, rolls or croissants depending on my mood.
Crockpot Potato Soup
- 1 30 ounce bag of frozen hash browns (I like the squares)
- 1 32 ounce box of chicken broth
- 1 can of cream of chicken soup
- 1 8 ounce package cream cheese
- 3 ounces bacon bits
- 1 ½ cup shredded cheddar cheese
Put the potatoes in the crockpot. Add in broth, soup, and half of bacon bits. Add pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender.
An hour before service, cut the cream cheese into small cubes. Place cubes in crockpot. Mix a few times during the last hour. Once melted, it’s ready to serve. I garnish with extra bowls of cheese and bacon bits.
The BEST comfort food of ALL is macaroni & cheese. There are as many versions of mac ‘n cheese as there are pieces of macaroni in a box. This one is a worked over version of what was called “Sinful macaroni & cheese.” You be the judge.
Wickedly Evil Mac N Cheese
- 1 pound macaroni, cooked
- 2 cans cheddar cheese soup (condensed)
- 1 15 ounce can evaporated milk
- 1 stick real butter
- Salt and pepper to taste
- 8 cups shredded cheddar/jack sheese
- 12 1-inch cubes Velveeta block cheese
- 1 cup cooked and copped bacon (optional)
Preheat oven to 375 degrees. In a large sauce pan cook noodles according to package. In a separate sauce pan, combining soups, butter and milk mixing constantly over medium heat until smooth. Pour the cooked pasta into a large bowl, sprinkle with salt and pepper, mix in in six cups of shredded cheese.
Transfer the mixture into a lightly greased 13-by-9 baking dish. Pour the cheese and soup sauce mix over the noodle mix. If you choose to put bacon on, place half on now and half for garnish later.
Place the cubes evenly into the baking dish mixture. I place in rows of three to spread it out. Top with remaining shredded cheese, bacon and cover with foil and bake for about 30 minutes.
Remove the foil and bake until the top is slightly crispy, another 10 minutes.
Etiquette Tip of The Week: It’s really any general tip when invited to someone’s home. It’s always the rule to offer to bring something, but that’s any food gathering. Find out if it’s BYOB or beverages are provided.
If you bring a case/12 pack/bottle, plan on leaving it THERE! Unless the host packages it up for you, always assume it is part of the bonus of hosting.
BONUS TIP: A house party tailgate usually involves a lot of cleaning behind the scenes before the event in order to have the house “guest ready.” That’s a lot of work. I highly recommend sending a “Thank You” note after the event.
A handwritten note, complete with stamp, is an easy way to express your gratitude to the host for all their hard work to get ready for everyone to enjoy their evening (not to mention the cleanup involved). Even an email is better than nothing, and it virtually ensures you will continue to be invited to their home again.
Enjoy the comfort food and GO BIG RED!
Lagniappe (that’s LSU for something extra): It is believed that the “inventor” of mac & cheese in the United States is Thomas Jefferson. It is said that the key to a good recipe is the white sauce, traditionally made with butter, milk and flour.
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