Recipes Fit for a Tailgate Party

Zesty 100-Yard Bites

• 1/3 cup olive oil reduced fat mayonnaise
• 1 tablespoon Sriracha sauce (or hot pepper sauce)
• 1 teaspoon fresh lime juice
• 12 slider buns
• 12 slices deli-style honey ham
• 12 slices deli-style roast beef
• 3 Colby Jack cheese slices, cut into quarters
• 2 plum tomatoes, cut into 12 slices
• 12 bread 'n butter pickle chips
• 12 stuffed green olives

Mix mayo, Sriracha and lime juice in a small bowl. Spread each bun with 1/2 tablespoon (1 1/2 teaspoons) mayo mixture.

Fill each bun with 1 folded slice each ham and roast beef, a cheese slice quarter, tomato slice and pickle. Top each bun with a small decorative bamboo skewer, skewered with an olive. Makes 12 servings.

Potato Dog Skins

• 3 large baking potatoes  (2 1/2 pounds), baked
• 2 cloves garlic, minced
• 2 tablespoons butter, melted
• 3 beef franks
• 1/3 cup barbecue sauce, warmed
• 1/2 cup shredded Colby & Monterey Jack cheeses
• 1/3 cup sour cream
• 1/4 cup chopped fresh chives

Heat grill to medium heat.  Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

Grill franks 7 to 9 minutes, or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side. Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.

Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250 degree oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more. Makes 6 servings 

Tailgate Turkey Pile-On

• 1 12-inch loaf Italian bread with sesame seeds, sliced in half horizontally
• 1/4 cup olive oil cracked pepper reduced fat mayonnaise
• 24 slices deli-style roasted turkey breast
• 6 slices fully cooked bacon, crisped
• 1/2 cup shredded iceberg lettuce
• 1/4 cup sliced black olives
• 1/4 cup drained roasted red pepper strips

Hollow top of bread slightly; discard removed bread or save for another use. Spread mayonnaise on both sides of bread. Fill with remaining ingredients.  Slice into 6 (2-inch) pieces.  Tailgating Tip: To make for easy eating, wrap sandwich in parchment paper (like at a sandwich shop) and then slice with a serrated knife. Wrap in foil for transport. Makes 6 servings.

Chipotle Chile Mac and Chesse

• 1 package (14 ounces) Kraft Deluxe Macaroni & Sharp Cheddar Cheese Sauce
• 1 pound lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 canned chipotle pepper in adobo sauce, minced
• 4 green onions, thinly sliced
• 3/4 cup Kraft shredded cheddar cheese
• 6 Ritz crackers, coarsely crushed (about 1/4 cup)

Heat oven to 400 degrees. Prepare dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 minutes. Drain. Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs. Bake 15 minutes or until mixture is hot. Makes 6 servings.

Tailgating Take-Along Tip: Make your casserole in a disposable foil pan. Just heat on a covered grill on low heat until mixture is golden and heated through.

Source: Kraft Foods

About this column: Suzanne Corbett is an award-winning writer/producer and culinary teacher, but her passion is as a food historian. She has written for Better Homes & Gardens, and was the radio host of Hot Plates, which aired on KSLG. She is the author of the award winning, "Pushcarts & Stalls: The Soulard Market History Cookbook."