By Cheryl Radkiewicz

It’s kick-off time!  Football fans are raring to go… In our house, everything revolves around Penn State’s football schedule. My husband, a Penn State alum, who played football for Clarks Summit (now Abington Heights) considers game time “High Holy Days” in our house and discusses menus for his snacks as seriously as he does for Thanksgiving and Christmas.

Years ago, when we attended games at University Park, he sent me to the college bookstore to look for Penn State cookbooks. Then, we went to the Creamery!!!  

So, in keeping with our tradition, here are recipes from Penn State for Nittany Lion Tailgating:

Beer Cheese

1 lb. sharp cheese
|1 lb. Swiss cheese
1 tsp. dry mustard
1/8 tsp. garlic powder (I use 1 tsp.)
1 tsp. Worcestershire sauce (I use 2 tsp.)
1 cup beer

Shred cheese and blend with other ingredients.  Age 6 days.  Serve at room temperature with your favorite crackers.

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Seafood Sandwiches

1 cup shrimp, lobster or crab, boiled and chopped ( Note: I boil my shrimp and steam my lobster and crab)
1/2 cup cucumber, chopped and patted dry (optional)
3 oz. softened cream cheese
2 Tbsp. fresh chives, chopped
1 tsp. lemon juice
Salt
Dill weed
1/2 cup mayonnaise

Mix all ingredients. Spread on bread that has had the crust cut off and cut into strips. 

NOTE: I usually sprinkle the mixed ingredients with a little Old Bay seasoning before making the sandwiches.

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Steak Salad

1/2 cup Italian salad dressing
2 Tbsp. capers, drained
2 tsp. Dijon mustard
1 lb. charcoal-broiled steak, thinly sliced
2 ripe tomatoes, chopped
1/2 small red onion, finely sliced
2 hard boiled eggs  (These are optional for me)

Combine salad dressing, capers and mustard, stirring to blend. Add steak and toss with dressing until well coated. Add tomatoes, onion and eggs; gent mix. Cover with plastic wrap and chill overnight.

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Chicken Wings

8 chicken wings or legs
1/4 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 tsp. salt
1/8 tsp. pepper
1 tsp.  ginger, powdered
1 garlic clove, pressed
3 Tbsp. parsley
1/2 tsp. rosemary leaves
1 tsp. dried dill weed
1/2 tsp. paprika ( I use 1 teaspoon)

Oil at 13x9x2″ baking dish. Rinse chicken thoroughly. Mix juices and pour over chicken. Mix herbs and spices together and sprinkle over the chicken. Cover with foil and refrigerate for 2-4 hours. Preheat oven to 375 degrees. Bake for 25 minutes; remove foil and bake 20 minutes more. Let cool and refrigerate or freeze until ready to pack.

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Bloody Mary

4-46 oz. cans V-8 juice (you can get flavored ones, with black pepper, or Bloody Mary flavored)
1 qt. vodka
1-6 oz. bottle Worcestershire sauce
2 lemons, juice only
1 tsp. celery salt
Tabasco, to taste

Mix together and chill.  Makes 36 Bloody Marys.

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Cauliflower and Stilton Cream Soup

1 large head cauliflower, cut into florets
1 cup water
1 quart chicken broth
1 cup chopped onion
2 carrots, grated
1 quart half &half
1 stick butter
2/3 cup flour
4 oz. cream cheese
4 oz. Stilton cheese

Cook cauliflower in water until tender. Drain and mash. Cook other vegetables in chicken broth until tender.  Stir in cauliflower. Add cream and heat until warm, but not boiling. Melt butter and stir in flour. Gradually add to soup to thicken it. Stir in cheeses. If you’d like a totally pureed soup, put all vegetables through food processor before adding the cream.  Serves 8.