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buckeye tailgating
[hot and cold
weather recipes]
[freezer coleslaw]
ingredients
- 1 medium head cabbage, shredded
(about 10 cups)
- 1 carrot, shredded
- 1 green pepper, chopped
- 1 teaspoon salt
- 1 cup vinegar
- 2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
directions
- In a large bowl, combine vegetables
with salt; let stand one hour.
- Place remaining ingredients in a
saucepan; bring to a boil and boil for
one minute. Cool.
- Drain vegetables and add to vinegar
mixture; stir gently. Ladle into plastic
freezer containers and freeze.
- When ready to use, defrost and serve
chilled. Makes 2 quarts.
- Chris
Timko-Grate
[white chili with sweet potatoes]
ingredients
- ½ cup vegetable oil
- ½ pound onions, chopped
- ½ pound red peppers, chopped
- 2 cloves garlic, minced
- 2 24oz. Canned cannelloni beans (you can
use navy, pinto, or Great Northern beans)
- 3 pounds sweet potatoes, peeled and
diced
- 1 pound can of diced green chilies
- 4 pounds cooked boneless, skinless
chicken, diced
- 4½ qt. Chicken broth
- 2¼ tbsp. Red pepper flakes
- 1½ tbsp. cayenne pepper
- 2 tbsp. Cumin
- Salt, to taste
- Assorted toppings
directions
- Heat oil in large stockpot. Add onions,
red peppers, and garlic; sauté until tender
- Add approximately 1 gallon water, plus
undrained beans, sweet potatoes, chilies,
broth, chicken, and spices. Simmer over
medium heat for about 45 minutes. If
desired, thicken with cornstarch and water.
- Serve with grated cheddar cheese, sour
cream, or tortilla chip
- Chris
Timko-Grate
For more tailgating recipes, check out
BUCKEYE BUZZ or
TAILGATING.COM
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paths.
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