Hoosier Home Cookin'

As promised, this week I continue with some tailgating favorites. If you've ever camped out around Ross Aide stadium during football season, you can't help but notice the elaborate lengths that some fans go to when it comes to their tailgate set-up. From silly decorations to silver candelabras, you see it all. Tailgating has certainly evolved from a simple picnic with sandwiches to gas cookers, grills and full course meals.

Enchilada Pie is a great hearty start to an October football meal. It can be prepared at home and layered at game site, or just pre-bake everything ahead of time and keep warm on the grill. You've seen those giant jars of pickled eggs and sausages in old-fashioned grocery stores. Pickled Weiners gives the same flavor and is great to serve on your tailgate buffet. They certainly pack a punch. And, finally, tart apples and creamy peanut butter make a great and simple ending to your tailgate feast. Happy eating

Enchilada Pie

2 lbs. ground beef
2 cans Ro-Tel tomatoes
2 lbs. Velveeta cheese, shredded
1 large onion chopped
2 T. chili powder
salt and pepper to taste
1 large package of Doritos or Fritos

Saute ground beef and onions. Drain. Add tomatoes, chili powder, salt and pepper. Simmer for half an hour. In large casserole, alternate layers of chips, meat mixture and cheese, ending with cheese. Bake at 350 degrees for 30 minutes or until bubbly.Or place meat mixture in crockpot. Allow guests to layer chili, cheese and chips in individual bowls.

PickledWeiners

60 weiners, cut in bite-size pieces
1/2 gallon white vinegar
1 tsp. garlic salt
1 tsp. red pepper
2 bottles Tabasco sauce

Bring vinegar, salt, red pepper and sauce to a boil and pour over wieners. Let set 24 hours.

Peanut Butter Dip

2/3 C. creamy peanut butter
2/3 C. honey
1/4 C. lemon juice

Combine all ingredients in a small bowl. Beat at low speed with an electric mixer until smooth. Serve with Granny Smith apple slices.