Everybody and their neighbor seems to have come down with a raging case of football fever around here lately. No wonder: Both Mississippi State and Ole Miss kick off their seasons Saturday, the Bulldogs on the road in Hattiesburg, the Rebels at home. Whatever your allegiance, the treatment for this gridiron fever should include food, good food. Angie Atkins specializes in just that. The Columbus native is director of Resources Management at Mississippi University for Women, and owner of Angie’s Catering and Floral Design.
Atkins shared some of her tailgate tips and recipes Monday against a backdrop of Bulldog and Rebel serving ware and decor she had arranged. It made the point: team-themed gatherings are always more festive with flair.
Atkins’ natural gift for flair surfaced several years ago when she began helping friends with events from graduation parties to weddings.
“I realized I had a passion for it,” she said. Atkins is able to channel that passion in her career with MUW. Among other duties, she plans most university events, from linens to floral designs.
“That’s a nice thing about my job: I get to be creative,” she remarked. Although she didn’t set out to start a business with her talents, it did evolve. Earlier this year, Atkins established her base at Events on 5th, at 115 Fifth St. S. in downtown Columbus.
“I love to work through the continuous details that go into pulling off a successful event, whether it be a wedding, corporate event or a small family gathering or tailgate.”
To munch on
In keeping with the mantra that most tailgate food should be easy to pick up and enjoy while socializing, Atkins and her mother, Martha Ward, made savory Rotel tomato biscuits, cheesy corn squares and mock quesadillas; they share the recipes today with Dispatch readers. (The three-tier caramel cake for dessert was well worth the plate and fork needed to enjoy it.)
When not busy at The W or designing customized events for clients, Atkins pores through magazines and cookbooks, always open to fresh recipes, which is how she discovered some of today’s snacks.
“Appetizers are always a hit for tailgate events,” she said.
On the practical side>/b>
Atkins shared suggestions for making game day tailgates more streamlined and safe.
Go team
Contemporary tailgates go beyond just a centerpiece, whether outside on game day, or at home watching on TV, Atkins said. Fabrics, team props and lighting all play a role in the overall look. Little accents make a big impact. They can range from pompoms to candelabra. Try to add some new items to your tablescape each year.
Pick up easy eats like marinated olives or unique veggies and dress them up with presentation on nice serving pieces. Include seasonal fruits for a special touch. Give tables eye-catching dimension by adding layers of height with crates and cake plates. You might even include a game or two, like corn hole, for entertainment.
“Family and friends often make an entire day out of tailgating,” said Atkins. Some planning and prep can make any outing a success. “Tailgating is a time for celebration,” she continued. “The memories made can last a lifetime.”
Editor’s note: You can follow Angie’s Catering and Floral Design on Facebook.
CORN SQUARES
1 large onion, chopped
1 stick butter
6 eggs, beaten
1 package corn muffin mix
1 can whole kernel corn, drained
1 can creamed corn
1 cup sour cream
1 cup sharp cheddar cheese, grated
1 can chopped green chilies (optional)
ROTEL TOMATO BISCUITS WITH CRYSTAL HOT SAUCE BUTTER
Makes 20-24 biscuits
1 (12 ounce) can Pillsbury Grands Jr. flaky biscuits
1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
1 (10 ounce) can Rotel tomatoes, drained
1/2 sweet onion, chopped
1 pound maple-flavored bacon, cooked and crumbled
5-6 basil leaves, chopped
For the Crytstal Hot Sauce Butter:
(Makes 1/2 cup)
1/2 cup (1 stick) butter
1 large clove garlic, pressed
2-3 teaspoons Crystal brand Hot Sauce
MOCK QUESADILLAS
1 (8 ounce) package cream cheese
1 (8 ounce) carton sour cream
4 green onions, chopped
1 small can chopped jalapenos
1 small can chopped black olives
1 taco seasoning packet
3 packages small soft tortillas
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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