fall 2013 / 27
Celebrate game day with these tailgating
BY
PAT COLE
Grills and gridiron
recipes fromBSC alumni, parents, and staff
At Birmingham-Southern, like so many other college
campuses across the country, tailgating is a joyful scene.
Fans arrive early, setting up their grills and temporary
kitchens on the grass and pavement for a half-day
celebration of football and feasting. Some use tents and
tables and others use blankets, but the goal is the same:
to enjoy some good food with friends and family in the
great outdoors.
These days, the menu goes way beyond hotdogs and
hamburgers. Game day revelers serve everything from
boiled shrimp and pork tenderloin to casseroles and
cornbread.
We asked members of the BSC family to share a few of
their go-to recipes for game days. Thanks to all of you
who submitted recipes!
Amanda Atkinson
BSC purchasing coordinator
TOUCHDOWN FOOTBALL DIP
Yields 20 servings
1 lb. ground beef
1 lb. ground sausage
1 package taco seasoning
1 small jar salsa
1 large block of Velveeta cheese
Cook ground beef and ground sausage together in a skillet. Drain grease. Place in
crockpot. Add taco seasoning and salsa. Cut Velveeta into cubes and add to crockpot.
Cook on low until all cheese is melted completely. Eat with your favorite tortilla chips.
