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 THE TAILGATER
 The Monthly Tailgating Webzine

Roasted Zucchini Bites

Ingredients:
1 1/2 pound zucchini, cut into 2-inch quarter pieces

1 1/2 Tbsp. extra-virgin olive oil

1/4 tsp. dried thyme

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

1/8 tsp. red pepper flakes

1/2 - 3/4 cup freshly grated Parmesan cheese

Place the first six ingredients in a large Ziploc bag.  Mix together. Keep refrigerated until ready to use.

Preheat grill to medium-high.  Put zucchini onto a small foil pan and put on grill.  Keep space between pieces.

Cook 10 - 15 minutes in covered grill or until zucchini softens.  Sprinkle Parmesan cheese on top and keep it on the grill until the cheese melts, about another minute.

-- Submitted by Monica Sharp, Annandale, NJ

Grecco Cheesy Potatoes

Ingredients:

1 bag frozen Southern-style hash browns

16 oz. sharp cheddar cheese, shredded

1 small-medium onion, diced

1 8 oz. sour cream

1 can cream of mushroom soup

Salt & pepper to taste

½ stick of margarine

Corn Flakes or Frosted Flakes

I start baking this recipe in my crock pot at about 11:00 p.m. Friday night and cook it on low all night.  (I also add a little milk for overnight.)  Mix all ingredients (except margarine and flakes) together in a big bowl and then transfer into the crock pot.  Add the margarine to crock pot on top of the potatoes.  In the morning, I transfer my potatoes into a propane tank-operated crock pot (found in the camping section of most stores).  Have your "flakes" next to the potatoes so guest can add their favorite.  Double or triple your batch accordingly!

-- Submitted by Debi Grecco, South Bend, IN

Mini-Turkey Meatballs

Ingredients:

1 1/2 lbs. ground turkey

2 large eggs

1 med. onion, chopped

½ cup parsley, chopped

1 tsp. dried basil

¾ tsp. black pepper

¼ tsp. salt

2 tsp. vegetable oil

1 cup white wine

¼ cup tomato paste, no salt

2 cups low sodium chicken broth

2 tsp. sugar (or granular sugar substitute)

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Combine first 7 ingredients in a bowl.  Mix well.  Use a tablespoon scoop to make about 36 mini-meatballs.

Heat oil over medium-high heat in a large skillet.  Add meatballs and cook until browned on all sides, about 7-8 minutes.  Pour off any fat left in the pan and return to stove, turning heat to low.

Put wine and tomato paste in a smaller bowl and whisk together.  Pour mixture over meatballs and simmer on low until tomato mixture has thickened, about 10 minutes.  Add broth and continue to simmer for about 30 minutes.  Stir in sugar.  Cook an additional 5 minutes.  Pour off excess liquid (save this and use it for a light tomato sauce for another meal!) and allow meatballs to cool.  Serve warm or at room temperature.

Note:  Don’t drain off the liquid and these little meatballs would be great in a sandwich roll!

-- Submitted by Monica Sharp, Annandale, NJ

Cherry Almond Chocolate Cluster

Ingredients:

1 cup toasted almonds, coarsely chopped

1/2 cup dried tart cherries, coarsely chopped

6 ounce dark chocolate, 72% cacao, finely chopped