With football season just starting, most fans are lookingforward to seeing old friends, classmates, and perhaps relatives atthe upcoming tailgate parties. What used to be simple sandwiches and drinks has now turned intoan elaborate spread of food, decorations, tents, tables, radios,TV, captain chairs, cornhole games, grills and more. For mostsporting events, fans arrive early in the day loaded with food, icechests and grills. The parking lots are one big party. Tailgatingis not one particular age group but can be parents with children,singles, young couples and the older jet set. Tailgating is very social, the mixture of people usually have afew things in common, and of course love of their team. Somesporting events don’t allow tailgating, but most colleges do. Mostpeople arrive early seeking that favorite spot and with cellphones, they contact the others as to where they are set up.Favorite foods such as sandwiches of pulled pork, hot dogs,hamburgers, assortment of salads, fruit trays and dip with chips,cheeseballs, chili, casseroles, tarts, cupcakes, and cookies are amust. Many people tailgate that don’t even have a tailgate on theirvehicle. We really associate tailgating and football, buttailgating is also popular with soccer, hockey and baseballfans. In our local area tailgating parties at the high school areprepared by parents of the sports participants and the boosterclub, and the profits are used for team expenses and needs. What afun way to raise money. You wouldn’t believe how many tailgate at NASCAR events. Theseare somewhat more elaborate, with grilled steaks, baked potatoes onthe coals and great desserts such as baked cobblers. Don’t forget the tailgate parties are a good place to meet otherfans, even though you are for opposite teams. If you haven’t tailgated, next time, take the pom-poms and hangthem up, hang up the school flag, coordinate your napkins, platesand cups with the school colors, and dress to match your team. Get with it! Have fun! Fix great food! Meet the neighbors oneach side of your tent! Above all, get to the game on time. Real Texas Chili (hot and spicy and no beans) 6 lbs. chuck roast, trimmed of any fat salt and pepper to taste Cook the above in 1 quart of water, in a tightly sealed pan inthe oven for three hours at 325 degrees. When tender, cut cookedmeat into chunks and discard any grizzle or fat. Set aside. In a large heavy pan place: 2 large onions, rough chopped 1 jalapeno pepper, seeds and membrane removed, diced 1 red chili pepper, seeded and chopped 2 large onions, chopped 2 cloves of garlic, minced 2 tablespoons of oil 5 cups of diced tomatoes with juice 4 cups of beef broth 16 oz. of tomato sauce 12 oz. of beer 2 tablespoons of chili powder 1 tablespoon of ground cumin 1 tablespoon of Worcestershire Sauce Garnish with: Sour cream Parsley Grated cheese Heat vegetable oil and add onion, garlic, jalapeno and red chilipepper. Cook until onion and peppers are tender. Add this to alarge pot with all other ingredients. Simmer for two hours. Mix up3 heaping tablespoons of corn starch with 1/4 cup of cold water andadd to the chili. Bring to a boil and cook until the juice isslightly thickened. Serve with sour cream, parsley, and gratedcheese on top of each bowl. Cheddar Cheeseball 16 oz. of sharp Cheddar cheese, shredded 1 small jar of Kraft Old English Cheese 8 oz. of cream cheese 3/4 teaspoon of garlic powder 1 tablespoon of grated sweet onion 1 teaspoon of Worcestershire sauce 2 tablespoons of Blue Cheese crumbs 2 tablespoons of dried chives 4 drops of Tabasco Sauce Mix all of the above with your hands. Pat out into a ball.Refrigerate. The day of serving, roll in 1 1/2 cups of choppedwalnuts and serve with crackers. Mixed Garden Appetizer 8 oz. of spreadable garden vegetable cream cheese 2 cups of crumbled Feta cheese 1/4 cup of plain yogurt 1/2 teaspoon of minced garlic 1/4 teaspoon of pepper 3/4 teaspoon of salt 1 1/2 cups of peeled, diced cucumber 1 cup of chopped tomatoes 1/4 cup of thinly sliced green onion, use some of the tops 3 tablespoons of sliced black olives Mix cream cheese, Feta cheese, yogurt, garlic, pepper, and salt.Spread into a casserole dish. Sprinkle with the chopped cucumber,tomatoes, onions and olives. Refrigerate and serve cold with pitabread wedges. If taking to a game, put the toppings on when you getthere. Stuffed Jalapenos 15 fresh jalapenos, cut in half longways, seeds and membraneremoved Mix: 1 lb. of mild pork sausage, cooked and crumbled, and drained 8 oz. of cream cheese 16 oz. of sharp Cheddar cheese, grated Dash of pepper 1 teaspoon of grated onion Stuff each half of jalapeno and mound it up. Sprinkle withParmesan Cheese and bake at 350 degrees in the oven for 45 minutes.Tip: It is OK to leave the stem on one half. Serve hot or at roomtemperature. When you cook these this long, they will not be sohot. Mixed Fresh Fruit and Dip 2 cups of pineapple chunks 2 cups of strawberries, cut in half 1 cup of blackberries 1 cup of raspberries 2 cups of watermelon chunks 2 cups of cantaloupe chunks Mix all of the above and refrigerate. Serve with dip. Dip: 2 cups of sugar 2/3 cup of cornstarch 1 cup of cold water 4 eggs, beaten 3/4 cup of lemon juice 2 teaspoons of vanilla 2 cups of heavy whipping cream, whipped Combine sugar and cornstarch. Whisk in water and stir untilsmooth. Cook and stir. When it starts to thicken, cook two moreminutes. Stir a little of the mixture into the eggs. Then add thismixture into the pot. Stir constantly and bring to a gentle boiland cook two more minutes. Slowly and gently add in lemon juice andvanilla. Stir. Cool. Cover with waxed paper touching the mixture.Refrigerate. After it is totally cooled, fold in whipped cream.Serve with fresh fruit as a dip. Chocolate Cup Cakes 2 cups of all-purpose flour 2 cups of sugar 1 teaspoon of salt 1/2 teaspoon of baking soda 1/4 cup of baking cocoa 1 cup of water 1 cup of canola oil 1/2 cup of butter, cubed 2 large eggs 1/3 cup of buttermilk 1 teaspoon of vanilla In a large bowl combine, flour, sugar, salt and baking soda. Mixup the cocoa, water, oil and butter and put on to cook. Slowly addin the dry ingredients. Combine the eggs, buttermilk and vanillaand add this to the batter. The batter will be thin. Fill muffin cups 3/4 full. Bake at 350 degrees for about 20minutes. Icing; 1 cup of light brown sugar, packed 1/4 cup of butter, cubed 1/4 cup of whole milk 2 to 2 1/4 cups of confectionary sugar Combine the brown sugar and butter, add milk. Cook over low heatuntil the sugar is dissolved. Increase heat to medium and cook for3-6 minutes. Do no stir. When it starts to bubble in the center, and the syrup turnsamber, remove from the heat. Cool to room temperature and thengradually add sifted confectionary sugar and beat with a mixer. Pre-game Sandwiches (Make the day of the game and wrap tight in foil. Keep in acooler until time to serve) Makes four sandwiches 1 pork loin, cooked and sliced very thin Salt and pepper 1 loaf French bread cut in half and 6 inches long Butter, room temperature 4 cups of shredded lettuce 2 thinly sliced tomatoes 4 hard boiled eggs, sliced 8 slices of bacon, fried crispy and drained Mayonnaise Cut the long loaf of French bread into four pieces. Split thehalves. Spread butter generously on each half and then mayonnaiseon top of the butter. The butter will keep the mayonnaise frommaking the sandwich soggy. On each sandwich place slices of pork tenderloin, a generousamount of shredded lettuce, slices of tomato, slices of hard boiledegg, and two pieces of crispy bacon on each. Place the lid on topof the ingredients and wrap tight in foil. Place the foiledsandwich in a zip lock bag and place in a cooler. Serve cold. Three Bean Salad 6 cups of canned green beans, drained 2 cups of kidney beans, rinsed and drained 3 cups of waxed yellow canned beans, drained 1 large onion diced 1 1/2 cups of finely diced celery 2 tablespoons of canned diced pimientos Mix: 1 cup of sugar 1 cup of red cider vinegar 1/2 cup of water Stir until the sugar dissolves. The slowly add one cup ofvegetable oil. Pour over bean mixture and refrigerate until one hour beforeserving. Toss a few times. Set out of the refrigerator one hourbefore serving and drain off liquid. Serve using a slotted spoon. Tip: This is best when made a dayor two ahead. Keeps for a week. Baked Calico Beans 4 heaping cups of pork and beans 1 large onion finely diced 2 cups of canned lima beans, drained 2 cups of great white northern beans, drained 1 cup of catsup 4 tablespoons of light brown sugar 1 tablespoon of red cider vinegar 1 teaspoon of prepared mustard 1/2 teaspoons of black pepper 4 strips of raw bacon, chopped Preheat oven to 350 degrees F. Mix all of the above and place in a casserole dish and bake for45 minutes at 350 degrees F. Shredded Beef Barbecue for Sandwiches 5 lbs. of lean chuck roast Salt and pepper to taste 12 oz. of beef broth 1 cup of ketchup 1 large onion diced 1/2 cup of light brown sugar 2 tablespoons of Worcestershire Sauce 1 teaspoon of pepper 1 tablespoon of red cider vinegar 1/2 teaspoon of mustard powder 1 teaspoon of garlic powder Cut roast into four pieces and place in a slow cooker. Mixtogether all other ingredients and add to the meat. Cook with lidon for 10 hours. Cook on low. When finished remove the meat andshred with two forks. Discard any fat, grizzle or bone. Put meatback in the sauce and keep warm. Yummy Cookie Bars Crust: 1 cup of all-purpose flour 3/4 cup of light brown sugar, packed 1/2 cup of cold butter, cubed Topping: 1 large egg 1 cup of light brown sugar, packed 1 teaspoon of vanilla 1 teaspoon of baking powder 1 cup of flaked coconut 1/2 cup of chopped pecans or walnuts In a large bowl, mix the flour and light brown sugar. Cut in thebutter until crumbly. Press into a 9 x 13 inch pan. Bake at 350degrees for 10 minutes or until golden brown. Cool slightly. In a small bow, beat the egg, brown sugar, vanilla and bakingpowder until well blended. Stir in coconut and pecans. Spread overthe crust. Bake for 12-15 minutes or until golden brown. cool on awire rack. Cut into bars. This travels well and keeps for severalday. Make it ahead of time.