August 31 Mississippi State Hosts Lousiana
The Bulldogs kick off the football season with a grill full of smokey delights and a table full of home-made fixins. Hunker down with a television and a plate full of game day eats! Utensils and napkins are optional!
Tailgater's Breakfast Hash
Makes 8 Servings
Total Time 45 minutes
1 16-oz. package of breakfact sausage
1 32 oz. package refrigerated hash brown potatoes
4 Tbsp. vegetable oil
1/4 cup finely chopped onions
8 large eggs scrambled
1 cup shredded cheddar cheese
salt and pepper
Brown sausage in a large skillet. Set aside and drain on paper towel. In a separate skillet, saute onions in oil until they are soft and translucent. Add hash browns to onions and cook for 10 - 15 minutes or until lightly browned, turning once.
Scramble the eggs in a separate skillet. Stir cooked scrambled eggs and sausage into hash brown and onions. Season with salt and pepper. Add shredded cheese to the top of the mixture.
Makes 8 servings of 4 wings
Total Time 1 hour 30 minutes
2 cups all-purpose flour
1 tsp. paprika
1/2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt
32 chicken wings
1/2 cup butter
1 tsp. garlic powder
11/2 cup hot sauce such as cayenne pepper sauce
Salt and pepper to taste
Oil for frying (should be enough oil to completely cover wings)
Combine flour, paprika, cumin, cayenne pepper and 1 teaspoon of salt in a bowl. In a separate, large bowl, place wings and mix with the spices thoroughly. Place a plastic wrap over the bowl and refrigerate for 60 minutes (or longer!).
Preheat oil to 350 degrees F. You should have enough oil to cover the wings you are cooking completely.
Combine the butter, garlic powder, and hot sauce in a medium pot. Stir over a low heat until the butter is melted and the ingredients are mixed well. Set the sauce aside.
Fry wings in the 350 degree oil for 10 to 15 minutes, or until the wings are golden brown. Remove the wings to a plate with paper towel and pat dry to remove excess oil. Combine wings and hot sauce mixture in a bowl.