#FridayFood Tailgating in the Junction with the Bulldogs


14483813_10211384645958678_2107550958_nFor Mississippi State Bulldog fans, tailgating in The Junction best defines the Southern fall experience in Mississippi.

“Oh I bleed Maroon,” said Melissa Acy of Winona. “We tailgate at every home game. We love it. It’s all about friends and family and rooting for our Dawgs.”

Acy is part of a group of Montgomery County friends who have been tailgating together for many, many years! This group tailgates across from the Hunter Henry Building on the MSU campus. Larry Greenlee and Pine Blakely started the tailgate many years ago, and the crowd has a great time every weekend! The usual crowd includes Jill and Pat White, Jill and Annie Pittman, Suzanne Watkins, and Barry and Melissa Acy and Terry Thomas. Larry and Jill have a book that everyone has to sign at every game, visitors and all. Acy said they love it when friends and family from other schools stop by to join the fun or just say hello.

“We love getting together and friends stopping by,” said Jill White. “Some of our favorite foods are redneck dip, wild hog tamales, the Greenlee’s marinated chicken thighs, and gumbo when it’s cool. And any kind of sweet Terry Thomas or Jill Dearman Pittman fixes.”14509143_10211384644038630_1044603716_n

Acy said they try to tie their tailgate theme with the team the Bulldogs are playing that weekend.

“When we play the Hawgs, we like to do barbecue with all the trimmings,” said Acy. “We made ‘tiger tails’ from the LSU game we did last year. We even have birthday parties and baby showers at our tailgate.”

The group will also go to some of the out-of-town games and a big part of the trip will always be eating and fellowshipping there too.

“It’s all about food and fun,” Acy said. “If games are too far away, we all usually try to get together and cook on the grill and watch them together.”

Some of the group’s favorite recipes include:

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Melissa Acy’s Redneck Caviar Recipe.

2 cans black-eyed peas, drained

Cilantro to taste

2 cans shoepeg corn, drained

6 green onions, chopped

2 cans rotel, drained

1 onion, chopped (small)

1 can diced tomatoes (large can)

1 bottle zesty Italian dressing (16 ounce bottle)

1 can Black beans, drained

1 bell pepper, chopped

Mix all ingredients and refrigerate overnight. Serve with scoops or corn chips. It gets better everyday.

 

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Barbara White’s Texas Dip

4 green onions with tops

1 can chopped black ripe olives , 6 ounces

1 can green chilies chopped, 4 ounces

3 tomatoes chopped – I use a container of cherry tomatoes and use the chopper to cut the up .

Marinate with:

3 Table spoons of oil

2 table spoons of white vinegar

Garlic salt and pepper to taste

Serve with Tostitos Scoops

 

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Sara Greenlee’s 5 layer dessert

1 stick of butter (melted in a glass pan)

1 cup gram cracker crumbs

1 cup of coconut

6 ounce chocolate chips

1 cup pecans

1 Eagle Brand milk

Layer and pour Eagle Brand over layers

Bake at 300 degrees for 25 minutes

Let cool and cut, but watch carefully!

 

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Melissa Acy’s Corn Dip (for those LSU games)

1 cup of both real mayonnaise and sour cream,

2 cans of Mexicorn,

1 can of green chilies

1 can of Rotel tomatoes,

2 cups shredded cheese,

A few diced jalapeños, all of them drained beforehand.

Stir that all together. Serve with corn chips.

 

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Jill Pittman’s Sugar Cookies

1 cup sugar

½ cup oil

2 eggs

2 cups Self-rising flour

1 tsp. vanilla

 

Mix sugar and oil; add eggs and beat slightly. Add flour and vanilla. Drop by the spoonful. Flatten cookies with a glass dipped in sugar. Bake 10-12 minutes at 375 degrees.

 

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See this story in the October 7, 2016 edition of The Winona Times.

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