Tailgating at the Coop

I mentioned a few weeks back, that I was invited to tailgate with Marti Barr and her group of friends at The Coop for the Arkansas game. Well, little did I know that Kathryn and Rick Ward along with Marti and her husband George, would prepare the most beautifully decorated spread of anyone within miles of Williams-Brice Stadium...

Everywhere I looked there were unique Gamecock paraphernalia intermingled into the landscape of the table. From a life-sized rooster to "Bull's" miniature football helmet collection representing the Gamecocks and opposing Razorbacks. Elegance was personified at The Coop. I must say that Kathryn and Marti's event wins this season's award for the supreme tailgating party!

Kathryn and Marti had tremendous support from their husbands, Rick and George, along with Kathryn's son ‘Bull' and brother ‘Ice Man'. Even granddaughter ‘Doodle' played a role in this event.

I am including several recipes which have become Gamecock traditions for the Ward-Barr soiree'.

Marti, thanks for the best Bloody Mary's ever! They exceed all expectations.

Ham and Swiss Delights

1 pkg. Pepperidge Farm Party Rolls
6 Tbs. butter, softened
3 tsp. yellow mustard
1 6oz. pkg. thinly sliced baked ham
1 6oz. pkg. sliced Swiss cheese

Mix butter and mustard together until smooth. With large bread knife, cut through center of the entire package (like layer cake). Brush both sides of rolls with mustard mixture. Place ham and cheese slices on bottom half of rolls. Replace top of rolls and heat at 350 for 20 minutes. Cool slightly and cut rolls apart to serve. Honey baked ham and cheddar cheese may be used too.

Blueberry Salad

2 cups hot water
2 (3oz) pkg. grape Jell-O gelatin
1 (20oz) can crushed pineapple
1 (21oz) blueberry pie filling

Topping

1 (8oz) pkg. cream cheese
1/2 cup sugar
1 cup sour cream
1 tsp. vanilla
1/2 chopped pecans or walnuts

Mix first 4 ingredients together and pour into 13x9 inch dish. Refrigerate until firm. Mix all topping ingredients together and spread over chilled blueberry mixture. Return to refrigerator to chill well, about 2 hours. Sprinkle with nuts and serve chilled. Strawberry Jell-O and pie filling may be used in place of blueberry.

Scallop Cocky Bobs

2 pounds deep sea scallops
1 pound peppered bacon
10 oz Teriyaki Sauce
1 table spoon seasoned salt
1 table spoon Cajun seasoning

In medium bowl, combine scallops, peppered bacon (cut in half), teriyaki sauce, seasoned salt, Cajun seasoning. Marinate over night. Wrap bacon around scallops, hold in place with toothpick, grill on low heat until bacon is done.

Broccoli Salad

1-2 bunches fresh broccoli - broken into bite size pieces
6 slices of bacon, fried
1/2 cup of golden raisins
1 small red onion, sliced into thin rings
1 cup of mayonnaise
1/4 cup of sugar
1 Tbs. of red wine vinegar
1 cup of grated sharp cheese

Combine broccoli, raisins, bacon, cheese, and onions in large bowl. Mix Mayo, sugar, and vinegar in small bowl. Add Mayo mixture to broccoli mix, mix well and chill until ready to serve. Serves 6 to 8.

Granny Kate Cake

1 Box Duncan Hines Yellow Cake Mix
Icing: 1 stick butter
1 box of powdered sugar
1 egg
1 tsp vanilla
3 whole squares of semi-sweet chocolate

Make cake mix according to directions Icing; use a double boiler, melt 1 stick of butter Add 3 whole squares of semi-chocolate, add 1/2 box powdered sugar, stir well. Add the other 1/2 box powdered sugar, break 1 egg in middle of icing, stir in quickly and add 1 tsp. vanilla

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