Estate Sale - Oakdale Court ~ UGA Tailgating - Let the Big Dawg Eat

Let the Big Dawg Eat: A Collection Bulldog Tailgating Recipes (2nd Edition), published in 2004. Filled with over 200+ recipes from the University of Georgia alumni, coaches and faculty, with many of the dishes containing a short bio or anecdote about the contributor. The first edition was published in 2002.

Of course we begin with Appetizers which consist of cheeseballs, pimento cheese or zesty pineapple sandwiches, lumpia, cheese artichoke squares, chicken wings and tuna stuffed eggs (the recipe was contributed by Kim Basinger (Athens native) who also made a donation in 1991 to fund the lights for the UGA tennis complex), which are followed by Dips and Sauces ~ shrimp spread, chili con queso, BBQ sauce, salsa verde and a few dips (black olive, BLT, crawfish, apple and artichoke spinach).

In Soups and Chili, we are treated to wild duck Creole soup, gator stew, Poss (local restaurant - now long closed) famous hash, Portuguese bean soup, Bulldog chili and a Cajun pheasant stew, with Salads offering a wild rice chicken salad, tortellini  salad, a 7 layer salad, chicken broccoli slaw, south of the border cornbread salad,  and a chicken with tarragon salad.

Moving onto Breads, we encounter crispy cheese wafers, sausage pinwheels, shortbread squares, beer muffins. mushroom logs and the ever popular monkey bread. A few of the selections in Vegetables and Casseroles are country fried corn, tomato pudding, buttered beans, a hominy casserole, corn risotto and a hot sausage mozzarella roll.

A few options in Meats and Seafood include lamb skewers, shrimp cakes with watercress remoulade, fried chicken, brisket, sticky roasted chicken, marinated shrimp, BBQ ribs, a grilled beef tenderloin, chicken mull, brats in beer, BBQ venison, seared ahi tuna, dove nuggets and quail. Moving onto to Desserts, there are molasses cookies, grilled apples, a fresh apple cake, a pecan praline cake, turtle bars, pound cake, peanut brittle, caramel brownies, coconut cake, pralines, bourbon brownies and lemon squares.

Of course there are a few Spirits ~ wine coolers, moonshine (you need a still to make it!), eggnog, coffee delight and planter's punch, plus a few Hot and Spicy dishes ~ Cajun chicken burgers, spicy chicken wings, jambalaya, and cheese scones.

We end with Mrs. Smith's (co-author) Recipe File which doles out a carrot pasta salad, coconut pie, pear relish, cream cheese bars, a peach pound cake, spaghetti pie, a Vidalia onion casserole and squirrel Brunswick stew.