Tailgate & Party Recipes

Bengals Burgers

INGREDIENTS 1 (1 pound) package Bob Evans® Original Recipe Sausage Roll 1 pound ground beef 2 tablespoons Worcestershire sauce 1/2 cup grated Parmesan cheese 1/3 teaspoon ground pepper 8 hamburger buns Lettuce, sliced tomato, sliced onion (suggested toppings)

Steps:

In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.

BBQ Beer Brat Kabobs

INGREDIENTS 1 (19 ounce) package Bob Evans® Beer Bratwurst, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 medium zucchini, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 medium yellow squash, cut into 1-inch pieces 2 cups fresh button mushroom caps 1 medium red onion, cut into 1-inch pieces 2 cups Bob Evans® Wildfire BBQ Sauce 6 (10 inch) wooden skewers

Steps:

Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.

Male-Bonding Buffalo Wings

Ingredients: 12 chicken wings (about 2 pounds) 2 tablespoons margarine or butter, melted 2 to 3 tablespoons bottled hot pepper sauce 1 teaspoon paprika Salt (optional) Pepper (optional) 1/2 cup dairy sour cream 1/2 cup mayonnaise or salad dressing 1/2 cup crumbled blue cheese 1 clove garlic, minced 1 tablespoon white wine vinegar or white vinegar Crumbled blue cheese (optional) Celery sticks

Steps:
Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow nonmetal pan.

For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika. Pour mixture over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes.

Drain chicken, reserving sauce. Place chicken pieces on the unheated rack of a broiler pan. Sprinkle chicken with salt and pepper, if desired. Brush with some of the reserved sauce.

Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.

Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar. Cover and blend or process until smooth. If desired, top dip with additional crumbled blue cheese before serving. Serve with wings and celery sticks and dip.

Bengals Salsa

Ingredients: 4 cups chopped, peeled fresh tomatoes 1/2 cup chopped onion 2-4 Jalapeno peppers, seeded and finely chopped 1 tbsp olive oil 1 tbsp vinegar 2 garlic cloves minced 1 tsp cumin to ta salt

Steps:

 In bowl, combine all ingredients, mix well. Let stand for about 2 hours. Serve at room temperature. Store in refrigerator.