Anita and Stewart Geoghagan
Kennesaw State University
“Since KSU is just beginning its football program, I don’t have any tried and true recipes yet, but I’m planning on trying out these in the coming months. Stewart is our grill king and loves being the master of the entree! Our youngest daughter, Emily, created this dry rub recipe and it’s awesome on any cut of pork. It caramelizes as the meat grills and adds unbelievable flavor. No sauce is needed when you put this on ribs. If smoking a larger cut of pork, like a Boston butt, I love the white BBQ sauce recipe. It’s very different but a great flavor complement. The sweet and sour pasta salad recipe is a standard go‐to when refrigeration is not available, and it can be customized with your own mix of veggies. I just love the dressing and it’s a snap to make.
Stewart and I are KSU alumni and are so excited to be season ticket holders this inaugural year. It’s going to be great being able to be a part of setting new traditions!”
BBQ Dry Rub
1 1⁄4 cup white sugar
1 1⁄4 cup brown sugar
1⁄2 cup salt
1⁄4 cup black pepper
1⁄4 cup paprika
Mix and rub on pork before grilling. Stores well.
Sweet and Sour Pasta Salad 16 servings
1 pkg (16 ounces) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. Peeled, seeded, and chopped
1 medium green pepper, chopped
2 Tbsp minced fresh parsley
1 cup sugar
1⁄2 cup vinegar
1 Tbsp ground mustard
1 tsp salt, optional
1 tsp garlic powder
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper, and parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium‐low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.
White Barbecue Sauce Makes 2 cups
1 1⁄2 cups mayonnaise
1⁄4 cup white wine vinegar
1 T coarsely ground pepper
1 T horseradish‐style deli mustard
1 tsp salt
1 tsp sugar
2 garlic cloves, minced
2 tsp prepared horseradish
Whisk together all ingredients until blended. Store in the refrigerator up to 2 weeks.
Louisiana State University Tigers
“Muffuletta sandwiches are an Italian‐style sandwich that is a New Orleans tradition. It’s all about the right bread and the right olive salad.”
1 loaf muffuletta bread. Leidenheimer bread is the best! If you cannot find, then use an Italian bread
Olive salad‐ we use Gambino’s brand
Provolone cheese, sliced
Slice the bread horizontally in half and place on a baking sheet. Drain olive salad and place a generous layer on one half of bread, The other drizzle some olive oil, then layer salami and ham and cover with provolone cheese (use a couple of thick slices for each). Place in oven on 275 degrees for about 12‐15 minutes or until cheese is melted. Slice in half or quarters and enjoy! If tailgating prohibits warming up first that’s okay. It is also great served cold. Love this served with Zapp’s potato chips and cold Barq’s root beer!
Dr. Kina Mallard, president
Boil 8 cups of water and add 8 familysize tea bags. Let sit for 2030 minutes, then remove tea bags and pour
in 1 gallon pitcher
Add 1 cup of sugar or Splenda
Add 4 cups of pineapple juice
Add 2 cups of orange juice
Top off gallon pitcher with water.
Buffalo Eagle Dip
Combine and mix:
1 8oz block of cream cheese
34 cooked chicken breasts, shredded
3/4 cup of hot sauce (1 cup if you prefer a hotter flavor)
1 cup of ranch or bleu cheese
1 1/2 cups of shredded cheddar cheese
Place in a oven safe dish and top with 1/2 cup of cheddar cheese. Bake at 350 degrees for 2030 minutes until cheese is bubbling and the edges are browning.
Bill and Donna Ratliff
University of Maryland
Maryland Crab Cakes
1 lb Maryland crabmeat
1/2 cup Italian breadcrumbs
1 beaten egg
5 T mayonnaise
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp prepared mustard
1/4 tsp pepper
Pinch of salt
Set crabmeat aside. Mix together all other ingredients. Fold in crabmeat. Sauté in small amount of olive oil until browned on each side.
Louisiana State University
Pumpkin Dip (true fall goodness)
2 cups confectioner’s sugar
1 8‐oz pkg cream cheese, softened
15 oz can of pumpkin
2 tsp cinnamon
1 tsp ginger
1 tsp pumpkin pie spice
Combine sugar and cheese, beating until well blended. Add remaining ingredients.Store in air‐ tight container in the refrigerator. Serve in small pumpkins with apples or gingersnaps.
Crockpot Easy Chili
2 16‐oz cans red kidney beans (1 light red, 1 dark red)
1 28‐oz can of diced tomatoes
2 lbs ground beef or turkey, browned and drained
1 green pepper and 1 large onion coarsely chopped
1 clove garlic, crushed
2‐3 T chili powder
1 tsp pepper
1 tsp salt
1 tsp cumin
Put all ingredients in a crockpot, in the order listed.
2 cups canola oil
2 packets Hidden Valley Ranch dressing mix
1 T crushed red pepper flakes
1 T cayenne pepper
1 box saltine crackers
Place oil and dry ingredients (except crackers) in a 2‐gallon resealable plastic bag. Squish everything together until well mixed. Add entire box of saltines. Slosh the bag around until all the crackers are well coated. Then, every 20 minutes for two hours, turn the bag to coat and distribute the oil mixture.
At the end of two hours, put a couple of paper towels into the bag to blot any extra oil. Crackers are then ready to eat. Store them in an air‐tight container until eaten.
1 can black beans
1 can kidney beans
1 can whole kernel corn (drained)
1 can Rotel tomatoes with chilies
1 packet low‐sodium taco seasoning
1 packet Hidden Valley Ranch dressing mix
1/2 cup sour cream
2 cups water
2 lbs ground beef (browned and drained)
1 tsp ground cumin
salt and pepper to taste
Mix all ingredients in a large pot. Cook for 20 minutes. Enjoy! It’s great served with corn chips, tortilla chips or crackers.
2 15‐oz cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green peppers, chopped
1/2 cup red onions, chopped
1 10 1⁄2‐oz bag coarsely crushed Fritos Chili Cheese corn chips
(If you can’t find Frito Chili Cheese,, mix half a bag of regular Fritos with half bag of Frito Bar‐B‐
Q flavored corn chips)
Mix everything except the Fritos and refrigerate. Add the corn chips and mix just before serving.
University of Arkansas
“This baked bean recipe is a meal itself. Baked beans for Carnivores: hearty enough to stop a rhino, or satisfy a group of teenage boys.”
Baked Beans for Carnivores
1 lb bacon, diced
1 lb ground chuck
1 lb breakfast sausage
1 lb smoked sausage
1 onion, chopped
1 bell pepper, chopped
1 small can mushrooms, drained
5 T brown sugar
3 T granulated garlic
253‐oz) cans of pork and beans
16 oz of your favorite barbecue sauce
1 T mustard
5 oz spicy barbecue sauce
Lightly brown bacon. Add ground chuck, breakfast sausage, smoked sausage, onion and bell pepper. Cook till meats are fully browned. Drain. Add remaining ingredients to meat and simmer, stirring frequently. Simmer 35‐45 minutes. Amazing on its own, as a side, or spooned over a baked potato.
University of Tennessee
2 cans garbanzo beans, 1 can drained
1/4 cup buffalo wing sauce
1 tsp smoked paprika
2‐4 T tahini
The juice of 1 lemon
Combine one can drained garbanzo beans and one can undrained garbanzo beans in a food processor. Add wing sauce, smoked paprika, tahini and lemon juice. Turned on processor and stream in olive oil until hummus is smooth and creamy. Serve with fresh celery, carrots and pita bread.
University of Tennessee
Ham and Cheese Sliders Serves 8
1 package (12 count) of King’s Hawaiian Rolls
1⁄2‐1 lb. ham deli meat
Swiss cheese, thinly sliced
1⁄2 cup butter, melted
3 T Worcestershire sauce
2 T mustard
2 T brown sugar
Dash of onion powder
Cut each roll in half lengthwise and place bottom halves on the bottom of a baking pan. Layer bottom half with ham slices and cheese and place the top half back on.
In a bowl, mix together the butter, Worcestershire sauce, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one. Cover tightly and marinate anywhere from four to 24 hours. Overnight works best.
Preheat oven to 350 degrees. Bake for 15 minutes uncovered, or until cheese is melted and bun tops are a bit golden.
University of Georgia
8 boiled eggs: Peeled, halved and with the yolk removed (set yolks aside for filling)
4 strips crispy bacon
4 oz cream cheese, softened
1/3 cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
1 dash of paprika
Salt to taste
Diced bread and butter pickles and diced red sweet peppers for garnish (optional)
Place a damp towel over the peeled, halved boiled eggs while you’re making the filling. In a bowl, mix together yolks, cream cheese, mayo, mustard and vinegar. Season with salt to taste. Pipe the mixture into the eggs. For a pretty touch, use a cake decorating tool. You can alternate garnishes for each egg for added interest: Crispy strips of crumbled bacon, diced red sweet peppers or diced bread and butter (sweet) pickles. Sprinkle all with paprika.
Bulldog Bloody Marys
1 tall glass (We prefer to use a hurricane glass to accommodate a long skewer of garnishes)
Enough ice to fill the glass
3 parts Lefty O’Doole’s Bloody Mary Mix
1 part Tito’s Vodka
1 pinch of Fresh Horseradish
1 splash of Lea & Perrins Worcestershire sauce
Garnishes: Bubbie’s Kosher dill pickles, Manzanilla olives, Claussen bread and butter pickles, crispy bacon strip, celery stalk
Note: It’s very important to mix all the ingredients well, but it is crucial not to “shake” the cocktail because it tends to fizz. Instead, transfer the mixture from one container to another gently before pouring into its intended glass. Afterward, skewer the garnishes. Let the Bloody Mary sit for at least two minutes to let the ice melt a little, thereby chilling the drink to perfection.
University of Florida
I usually make two kinds of chicken wings: sweet BBQ and jerk. For the sweet BBQ, I mix one bottle of barbecue sauce (Sweet Baby Ray’s) with one small can pineapple juice. Marinate wings for at least two hours. Bake for 45 minutes at 400 degrees, then grill a few minutes on each side until brown and crispy and only slightly charred. Here’s the trick: add more sauce while grilling the wings. I dip the wings in the sauce again before grilling each side. You can bake ahead of time and grill them at the tailgate party.
For the jerk wings, cooking is the same. My favorite sauce to use is Helen’s Tropical Exotics sauce, but it’s only available online, so use whatever brand you prefer.