In Mississippi, football rivalry between Ole Miss and Mississippi State during the Egg Bowl means as much to Mississippi as the Iron Bowl rivalry between Alabama and Auburn means to football fans in Alabama. Sportswriter Blake Toppmeyer claims that the State-versus-Ole Miss game “is usually good for a fight, or an infamous moment during the Egg Bowl.” Countless households around the state sport competing team colors in their door, porch, and yard decorations and on the rally flags they fly during football season; and parents draw their children into the rivalry, seeking to influence them to sport one team’s (and not the other’s!) football jersey or cheerleader outfit on any given Saturday during football season.

 

A festive example of such competitive, football-team loyalties occurred late in Football Season 2021, when college rivals Leslie Willis and Andy Clard were celebrated with a “tailgate engagement party” at the home of Taylor Clark in McComb, Mississippi. Here, they share some of the recipes for their party fare that would be perfect for your tailgate gathering, whether on campus or at home, with friends and family supporting your favorite team and cheering those gridiron guys on to victory.

 

HOT CHICKEN DIP — Lisa Loper

2 cans chicken breast in water, drained,

   or rotisserie chicken

1 can cream of chicken soup

1 medium onion, sautéed in butter to soften

2 packages cream cheese, softened

½ cup mayonnaise

Onion powder, garlic powder, crushed red pepper flakes to taste

Mix ingredients, place in a large casserole, and top with grated cheese. Bake until hot and bubbly. Serve with pita chips.

 

"OFFENSIVE" OLIVE DIP — Nancy Smith

8 ounces cream cheese

1/2 cup mayonnaise

1 cup chopped olives

1/2 cup chopped

    pecans

2 tablespoons olive

    liquid juice

Dash pepper

Paprika

Mix well all but the paprika. Sprinkle with paprika just before serving with crackers.

 

FOOTBALL CHIPPED BEEF CHEESEBALL — Carla Stringer

2 (8-ounce) packages cream cheese

1 jar dried beef

4 small onions, diced very small

1 teaspoon Liquid Smoke

1/4 teaspoon garlic powder

Finely chopped pecans

1 bell pepper

 Soften cream cheese and place in mixer with next four ingredients. Once well combined, form the mixture into the shape of football; and roll/cover the outside in finely chopped pecans. Cut strips of bell pepper to create the white stitching of a football. Serve with wheat crackers. Perfect for any tailgate!

 

MISSISSIPPI IN MAY LEMON COOKIES — Sarah Delee

1 cup sugar

1 cup butter, softened

1 cup firmly packed light brown sugar

2 large eggs

Zest of one lemon

2 tablespoons fresh lemon juice

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, finely chopped

Powdered sugar, optional

 Beat butter and both sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add grated lemon rind and lemon juice; then blend. Combine flour, baking soda and salt; gradually add to butter mixture, beating just until blended. Divide into three equal portions; roll each portion on wax paper to a 12-inch log. Cover and freeze. Cut each log into ½-inch slices, and place on lightly greased baking sheet. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned. Roll in powdered sugar while warm.

 

Seafood Jambalaya — Tony Stringer

2 pounds shrimp (or 1 pound each of shrimp and crawfish)

1 can Rotel tomatoes

1 bell pepper, chopped

1 bunch green onions, chopped

4 stalks celery, chopped

4 cups uncooked Uncle Ben’s converted rice

1 can French onion soup plus 1 tablespoon water

1 can cream of mushroom soup plus 1 tablespoon water

1 1/2 sticks butter

1 pound sausage, sliced

1 box chicken broth

 Thaw shrimp and crawfish. Slice sausage, cook in pan, and drain grease. Sauté Rotel tomatoes, bell pepper, green onions, and celery in butter; and then add shrimp/crawfish and sausage to vegetables. Add rice, soups, chicken broth, and water; and mix well. Pour all ingredients into a greased 9 x 13 Pyrex dish and cover with foil. Place in the oven and bake for one hour at 350 degrees. Serve with French or garlic bread.