Tailgaters

OVEN-BAKED SPICY WINGS
2 lbs. chicken wings
3 Tbsp. Butter, melted
2 Tbsp. red wine vinegar
1 to 2 Tbsp. hot pepper sauce
Preheat oven to 450°. Cut tips off wings (save tips for soup). Cut wings in half at joint. In roasting pan or broiler pan, without the rack, arrange wings. Bake 50 minutes or until wings are thoroughly cooked and crisp.
In large bowl, combine remaining ingredients; add cooked wings and toss to coat. Serve, if desired, with Chunky Blue Cheese Dressing.


MARYLAND-STYLE CRAB CAKES
1 lb. fresh lump crabmeat, drained and shells discarded
1/4 cup Real Mayonnaise
2 Tbsp. chopped parsley
1 egg
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. seafood seasoning
1 tsp. cayenne pepper sauce
1/2 tsp. lemon juice
8 butter crackers, crushed (about 1/2 cup)
4 Tbsp. Butter
In medium bowl, combine crabmeat, Mayonnaise, parsley, egg, Worcestershire sauce, mustard, seafood seasoning, cayenne pepper sauce and lemon juice; stir in crackers. Shape into 8 patties.In 12-inch skillet, melt 2 tablespoons butter over medium-high heat and cook 4 crab cakes, turning once, 8 minutes or until golden brown and crisp. Repeat with remaining Spread and crab cakes. Serve, if desired, with tartar sauce and cole slaw.


NEW ORLEANS GRILLED STEAK WITH CAJUN SPREAD
1 cup margarine
2 tsp. Garlic Powder With Parsley
1 tsp. onion powder
1 tsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1/2 tsp. paprika
1/4 to 1/2 tsp. cayenne pepper
4 bone-in ribeye or shell steaks (about 8 oz. ea.)
4 ears corn-on-the-cob in husks, soaked in water
In small bowl, blend margarine, Garlic Powder, onion powder, oregano, thyme, paprika and cayenne pepper; chill.Season steaks, if desired, with salt and ground black pepper. Grill steaks until desired doneness. Just before removing steaks from grill, dot steaks with about 1/4 cup herb mixture; keep warm.Meanwhile, drain corn-on-the-cob, then grill until tender. Carefully remove husks and brush with about 1/4 cup herb mixture. Serve steak and corn-on-the-cob with remaining herb mixture


PHILADELPHIA CHEESE STEAKS
6 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 large yellow onion, cut into 1/4-inch slices
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. thinly sliced ribeye steak, coarsely chopped
4 slices American cheese
4 (6-inch) hero or rolls, toasted, if desired
In 12-inch nonstick skillet, melt 4 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring occasionally, 2 minutes or until starting to brown. Reduce heat to medium and cook, stirring occasionally, 6 minutes or until tender and dark golden brown. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove vegetables; keep warm.Season steaks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook steaks, stirring occasionally, 2 minutes or until desired doneness. Remove from heat, then top steaks with cheese. Cover 1 minute or until cheese is melted.On rolls, arrange steak. Drizzle, if desired, with pan juices. Evenly top with vegetable mixture.


SHEPHERD'S PIE
1 Tbsp. Olive Oil
1 medium onion, chopped
1 container (10 oz.) mushrooms, sliced
1-1/2 lbs. lean ground beef
1 can (15 oz.) tomato sauce
1 package (10 oz.) frozen peas and carrots, thawed
3/4 tsp. dried thyme leaves, crushed
2 cups mashed potatoes
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion and mushrooms, stirring occasionally, 5 minutes or until onion is tender. Add ground beef and brown, stirring occasionally; drain if desired. Stir in tomato sauce, vegetables and thyme. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender. Season, if desired, with salt and ground black pepper. Meanwhile, preheat broiler. Turn meat mixture into 3-quart casserole. Evenly top with Mashed Potatoes. Place casserole about 6-inches from heat source; broil 3 minutes or until potatoes are lightly browned.


WARM BRUSCHETTA
1 large loaf French bread (about 16 in. long), halved lengthwise
1/4 cup margarine
4 tsp. grated Parmesan cheese
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. Lawry's® Garlic Powder With Parsley
Chopped tomato (optional)
Preheat oven to 350°. Spread bread with margarine, then sprinkle with cheese mixed with basil, oregano and garlic. Arrange on baking sheet. Bake 10 minutes or until golden brown. Garnish with tomato, then cut into 2-inch piece


SOUTHERN GRILLED CORN-ON-THE-COB
4 Tbsp. butter, melted
1 tsp. Seasoned Salt
4 ears corn-on-the-cob*
In small bowl, combine butter and Seasoned Salt; set aside.
Grill corn, turning occasionally and brushing with seasoned salt mixture, 15 minutes or until tender.
*Grill corn in husk, if desired, and brush with seasoned salt mixture just before serving.
Tasty Traditions Recipe, perfect for family entertaining!


WALNUT MOONS
1 cup margarine
1/2 cup confectioners sugar
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped walnuts
In large bowl, with electric mixer, beat margarine and sugar until light and fluffy, about 3 minutes. Beat in vanilla. Gradually beat in flour until blended. Stir in walnuts. Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate 1 hour.Preheat oven to 350°. Divide dough into 8 pie-shaped wedges. On lightly floured surface, roll each wedge into 1/2-inch log, 12 inches long; cut each log into 4 equal pieces. Shape into crescents and arrange on ungreased baking sheets.Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and sprinkle generously with additional confectioners sugar while still warm. On wire rack, cool completely.