Michigan Bob's NASCAR Racing Information Center
Keep the Rubber Side Down Guys!!
TAILGATING TIPS / OTHER STUFF TAILGATING TIPS (Provided by Race Mama) Apply oil on camp grill to keep foods from sticking. Cans of frozen juice keep other foods cold. Use convenience or instant foods for quick meals. FROM RACEMAMA: I doctor them up with mushrooms, herbs, cheese etc. Use fireproof cooking equipment. Keep handles away from extreme heat and flames. To keep matches dry--dip stick matches in wax and when needed, scrape off the tip of the match and light. Also keep matches in a waterproof container. Use ziplock bags to store foods like soup, sauces, chili etc. Freeze the bag and put in cooler. It helps keep other foods cold and when ready to eat, put bag in hot boiling water to heat through. To fix a cooler leak, apply melted paraffin wax inside and outside the leaky area. Put a pan of hot water on the fire while you eat so that it'll be ready for cleanup when you are done. To keep soap clean at your campsite, put it in a sock and hang from a tree. To cook hamburgers more evenly throughout, put a hole in the middle of your hamburger about the size of your finger, during grilling the hole will disappear but the center will be cooked the same as the edges. Fill gallon milk jugs or 2 liter soda bottles with water or juice and freeze. They keep the cooler cold and provide a cold beverage. To remove odors from your cooler, wipe with a water and baking soda solution. Use a separate cooler for drinks so not to open the food cooler too often. Replenish your ice often. Keep your food cold at all times to avoid food spoilage and food poisoning. (RACEMAMA TIP: ICE WITH WATER STAYS COLDER THAN ICE BY ITSELF) Use a dark container, preferably a 5 gallon plastic can, put water in it and place it in a high place where it will get exposure all day to the sun. At the end of the day, you have warm, maybe even hot water to clean up and bathe with. Take a good stiff cardboard box, or even a wooden one, and insert a plastic trash can liner into it. Then, you can pour water into it. You have a portable, disposable sink for cleaning up. When making egg sandwiches using English muffins or bagels, cook your eggs in a canning ring. SPINACH & ARTICHOKE DIP
» INGREDIENTS 4 cloves garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (14 ounce) can artichoke hearts, drained and chopped 1 (10 ounce) container Alfredo-style pasta sauce 1 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese 1/2 (8 ounce) package cream cheese, softened » DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. 3. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
4. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. 5. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. |
