Southern Cooking: Tailgating favorites


By Andy Bedwell

Football season is here, and that means we need plenty of tailgate snacks for hungry guests!

Sausage Balls
1 pound of Dean’s mild sausage at room temperature

(8-ounce) package of extra sharp cheese, grated by you

2 cups Bisquick

Mix together and bake on greased cookie sheet. The sauce balls come off easier if sprayed with Pam. Bake these on 350 degrees for about 25 minutes or until brown on top. Andy’s Note: I always serve these with homemade strawberry jam as you can see in the picture at right.

Salmon Log

1 (16) ounce can salmon, drained and flaked

1 (8-ounce) cream cheese, softened

1 tablespoon lemon juice

2 teaspoons onion grated

1/4 teaspoon salt

1 teaspoon liquid smoke

1 teaspoon Worcestershire sauce

1 teaspoon horseradish

1/2 cup pecans chopped

2 teaspoons parsley

Combine cream cheese, lemon juice, onion, salt and salmon. Add smoke, Worcestershire, horseradish and blend well. Place on wax paper and shape into a log, then chill. Roll log into nut and parsley mixture. Serve with Wheat Thins.

Andy’s Note: If you ever make this, it will end up in your permanent recipe file.

Roll Tide and War Eagle.

Happy tailgate cooking!

Andy Bedwell

Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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