Haute Hostess Aprons by Elizabeth Scokin

Elizabeth Scokin, fashion darling and entertaining expert, shares her stylish recipes for a RED HOT tailgate party.

Make a Chic Splash with your Game Day Menu! Kick Off your Tailgate with yummy Spinach Sarah and a family favorite, Tortilla Medallions. Then see RED, RED, RED with Bloody Marys paired with stuffed cherry tomatoes, Razorback roast beef skewers, Letter A monogrammed bread-sticks, and red velvet cupcakes. Put points on the scoreboard with this RAH! RAH! Menu! Go Hogs Go!
		Score extra points with a fun and easy menu! -Elizabeth Scokin

		I named this after my daughter, who loves tailgate parties and was born in Blytheville, Arkansas. . .my hometown. Spinach Sarah is the perfect dip for a cocktail party or game day. 4 packages (10oz. each) frozen chopped spinach 1 cup spinach liquid 2 teaspoons Worcestershire sauce 10 tablespoons butter 2 cans Rotel tomatoes without the juice 5 tablespoons flour 1 cup finely chopped onion 1 cup evaporated milk 1 teaspoon black pepper 16 ounces Velveeta cheese, cut into cubes Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth; do not brown. Add reserved spinach liquid, stirring constantly. Cook until smooth and thickened. Add remaining ingredients. Stir until cheese melts. Serve immediately. Serves 12. ~I serve Spinach Sarah with Frito Lay's Scoops!


		These little morsels are fun to make and yummy to eat. They can be stored in the refrigerator up to a week. I have even popped them in the oven to accompany my favorite bowl of Campbell's tomato soup for lunch. 6 ounces cream cheese, at room temp 4 ounces mild goat cheese 1 clove garlic, minced 1 4oz can green chiles 4 sun dried tomatoes, packed in oil, drained with oil reserved, thinly sliced 1/3 cup pitted black olives, minced 4 ounces shredded Monterey Jack cheese 3 tablespoons minced fresh cilantro 2 tablespoons chili powder Dash of cayenne pepper Sprinkle of grated salt 12 large flour tortillas Whip the cream cheese and goat cheese together in a large bowl until smooth. Beat in all the remaining ingredients, except the tortillas and the oil from the sun dried tomatoes. Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Regrigerate at least 2 hours. Cut each tortilla roll into 1/2 inch slices and place on your favorite platter. Makes 6 dozen ~ I have served these for years and they are a crowd pleaser with men and women!


		1 (32 ounce) bottle of Mott's CLAMATO Tomato Cocktail Concentrate 1 tablespoon horseradish 1 dash of Tabasco sauce 7 dashes of Worcestershire sauce 2 twists form the salt mill 1 teaspoon of celery salt The juice from a lemon (do not use lemon juice substitute) 8 ounces Grey Goose Vodka Fresh celery stalks with leaves Combine the CLAMATO juice, horseradish, Tabasco sauce, Worcestershire sauce, salts, and lemon juice in a large pitcher and stir well. Fill each glass with ice, Bloody Mary mixture (1/2 way up glass), and 1 ounce of Grey Goose Vodka. Garnish with a celery stalk or a wedge of lemon, if you prefer. Serves 6 I love to moisten the rim of my glass with a lemon wedge and dip the rim in celery salt for a new twist on a classic drink . . . . then fill the glass with the CLAMATO juice and Grey Goose Vodka! Looks festive and tastes great! Plop in a large stuffed green olive to finish!



		24 cherry tomatoes 8 ounces smoked salmon 4 tablespoons heavy cream 2 packages cream cheese, softened 1 lemon, juiced 1 teaspoon dried dill week Salt and pepper Cut a tiny slice off the bottom of each tomato, so it will stand up. Then cut off the top of each tomato. Using a melon baller, scoop out of the seeds. Turn tomatoes upside down on paper to drain for a few minutes. For the Salmon Mousse: Place smoked slamon ina blender or food processor and blend until smooth. Mix in heavy cream, cream cheese, the juice of one lemon, dried dill weed, salt and pepper. Blend. Chill for 2-3 hours. Using a pastry bag, pipe a portion of the mousse into each tomato. Garnish with a sprinkle of finely chopped chives. Makes 24 Absolutely Delish and Easy! So good you may want to double your recipe!


		24 roast beef skewers (purchase from Horizon Food) 4 large orders mashed potatores from Kentucky Fried Chicken 4 orders of brown gravy from Kentucky Fried Chicken 24 Razorback red paper coffee cups Cook roast beef skewers according to directions Reheat the potatoes and gravy Drizzle a good helping of hot gravy on bottom of cup Next layer a large dollup of steaming mashed potatoes Insert warm skewer of roast beef into mashed potatoes So easy! Great comfort food and a fun presentation! Everyone loves this!!! Make plenty!


		Two 11 ounce cans regrigerated soft breadsticks 5 tablespoons butter, melted Chopped fresh rosemary and chives, sea salt, grated Parmesan cheese, garlic or onion powder, or sesame seeds for sprinkling on top Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil. Separate the dough and shape into 8 long breadsticks per can for 16 breadsticks. Brush with butter and sprinkle with the toppings fo your choice. Twist and shape the doug into initials and place on the prepared baking sheet. Bake in batches for 14 to 18 minutes, or until golden brown. Remove from the oven and set aside to cool. Place the breadsticks at each table setting if you are entertaining at home or in a lined wicker basket at your tailgate party. Recipe adapted from TEAPARTY by Tracy Stern, published by Clarkson Potter. My friend Tracy Stern is the creator of SLAONTEA and BEAUTEA product lines. You'll want to purchase her book . . . it is to die for . . . so many beautiful and unique ideas . . . just like her!


		1 stick unsalted butter (softened) 1 cups sugar 2 eggs 2 oz red food coloring 2 tablespoons unsweetened cocoa powder 1 teaspoon salt 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon vanilla extract 1 tablespoon distilled white vinegar 1 tablespoon baking soda Preheat the oven to 350 degrees F and prepare the muffin pans with shortening or non-stick spray. Bake without paper cups. Cream together the butter and sugar until well blended and fluffy. Add the eggs, one at a time and blend well. make a paste with the food coloring and cocoa. Add the paste to the butter mixture and blend thoroughly. Add the salt and butter to the mixture. Add the flour, vanilla, vinegar, and baking soda in that order, mixing after each addition. Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until it comes out toothpick clean. Remove and turn out the cakes onto a wire rack to cool. Serves 24 Adapted from The Artful Cupcake by Marcianne Miller. Published by Lark Books. I adore this cookbook! A southern belle's dream come true . . . So many yummy cupcakes with fanciful decorations . . . Marcianne has given us delicious cupcake recipes for every party! The Artful Cupcake is my go-to book for my most creative desserts!
	1 pound cream cheese, softened 1 stick unsalted butter 1 teaspoon vanilla extract 5 cups sifted confectioners' sugar In a large bowl, beat the cream cheese and butter until smooth with an electric mixer. Add the vanilla extract and gradually add the sugar. Beat until well blended. Ices 24 cupcakes. The most delicious and simple icing for these rich and moist Red Velvet Cupcakes!




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