This past season, 10 Princeton Tigers earned All-Ivy football honors … Seniors Mike Catapano, Caraun Reid and Freshman Anthony Gaffney were named to the 1st Team. Seniors Mark Hayes, Andrew Starks & Joe Cloud, Junior Roman Wilson, and Sophomore Spenser Huston were all named to the 2nd Team. While Senior Tim Kingsbury and Junior Phillip Bhaya both earned Honorable Mention All-Ivy.
Today, TigerTailgate announces our 2012 All-Ivy Tailgaters with their recipes below!
Sue Willis with Linda Bostic
First Team All-Ivy: Sue & Tim Willis
We got to know Sue & Tim Willis from Rutherford, NJ (parents of #72 OL Mike Willis, ’14) at the first home game tailgate (Game 2 vs. Georgetown) and were impressed with their large, organized, & themed tailgate spread at every game throughout the season. When we were done with the 10 weeks of tailgating together, I was so glad to realize their son was just a junior … so Sue & Tim will be back in the parking lots with us next year! Each week Sue brought a lot of great food to the tailgate festivities, but these recipes were 3 of her best:
- Frank’s® RedHot® Buffalo Chicken Dip
- Sue’s Mexican Salsa
- Mini Spinach Quiches
Frank & Sharon Coale
Second Team All-Ivy: Frank & Sharon Coale
We became good friends with Frank & Sharon Coale from Maryland (parents of #64 OL Max Coale, ’14) because of our shared enthusiasm for tailgating. At the very first game of the season at Lehigh, Sharon brought an amazing bread that everyone wanted the recipe for. Throughout the season Frank & Sharon setup great tailgates and cooked delicious recipes on their grill to share. We look forward to another season of good food, drinks, & fun with them!
Jim McGeary with Carl Fekula
Honorable Mention All-Ivy: Jim & Mary McGeary
We quickly got to know Jim & Mary McGeary from N. Brunswick, NJ (parents of #69 DL Ian McGeary ’16) since we both were Freshman families. We appreciated and enjoyed every dish they brought to each TigerTailgate. But the Stromboli recipe that Jim brought to the last game vs. Dartmouth was definitely the best … amazingly tasty and so easy to make:
Holly, Dave & Linda Megay
All-Ivy Career Achievement Award: Dave, Holly & Linda Megay
How can we have a list of All-Ivy Tailgaters without mentioning our friends & mentors, Dave & Holly Megay from the Philadelphia area (parents of #44 DL Brad Megay, ’13) and his mom Linda! Dave was the very first football parent we met at the 2012 Princeton Football spring practices and were so excited to learn that he brought his motorhome to the games. Not soon after, detailed plans for tailgating with 2 Tiger motorhomes began! Thanks for showing us your easy-going tailgating ways and insisting that we take the RV to every game … including going over the bridge into Manhattan for the Columbia game. We will miss you so much, but the tradition will continue and we look forward to Linda surprising us at some games this coming season while Dave & Holly enjoy Colorado! Below is one of Holly’s drink recipes she served in her tailgating beverage dispenser each game. (Although my favorite might have been at the last game where Holly simply poured all the liquor she had leftover in the motorhome refrigerator and bar from the season into the container and created a surprisingly good punch.)
TigerTailgate’s 2012 All-Ivy Recipes are listed below.
So if you’re looking for some last minute recipes to enjoy today on this Super Bowl Sunday … here ya go.
Frank’s Redhot Buffalo Chicken Dip
FRANK’S® REDHOT® BUFFALO CHICKEN DIP
- 8 oz. pkg. cream cheese, softened
- ½ cup ranch salad dressing
- ½ cup any flavor FRANK’S® REDHOT® Sauce, buffalo wing preferred
- ½ cup shredded mozzarella cheese
- 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
- HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
- MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
- BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, celery, carrots, or Frito Scoops.
- Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
- Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
- Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
- Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
- Tip: Suggest substituting shredded cooked rotisserie chicken for the canned chicken.
SUE’S MEXICAN SALSA
(aka Caroline’s Black Bean and Avocado Salsa)
- 1 can black beans (Goya Tall Can)
- 1 can “Mexi-corn” (short can)
- 2 tomatoes
- 2 avocados
- red onion
- lime juice ( 1 lime)
- lemon juice ( ½ lemon)
- Drain and rinse black beans
- Drain Mexi–corn
- Dice tomatoes, avacadoes, & onion
- Mix all together with lime & lemon juice
Spinach Quiche in a pan
MINI SPINACH QUICHES
Recipe from: Mom Campilii
(Yields approx. 50 muffins or large pan)
- ¾ lb. muenster cheese or part skim mozzarella (shredded) (I use a combination)
- 1 lb. part skim ricotta cheese
- 2 eggs (beaten)
- 3 tbsp. parmesan cheese
- salt & pepper to taste
- 1 pkg. frozen chopped spinach
- 2-3 pkgs. refrigerator crescent rolls
- Heat oven to 350 degree oven
- Spray either a 13×9 greased pan OR mini muffin pans with Pam
- Cook spinach according to directions and drain well (do not leave any water – keep pushing spinach down in strainer to get ALL water out!)
- Cool spinach and then add to eggs, salt, pepper and parmesan cheese
- Combine the muenster and ricotta cheeses and add to above mix
For Mini Muffin Pan:
- Place a small piece of “torn-off” crescent roll in each mini-muffin slot (use your fingers to stretch it from bottom to top)
- Add a spoonful of the spinach filling to each slot (approx. ½ to ¾ full)
- Bake approx. 20 minutes until you see the crust is brown and cooked
For 13×9 Pan:
- Line bottom of pan with crescent rolls (can be patched and pressed together as needed – push crescent rolls slightly up on all sides)
- Spoon in filling
- Use remaining crescent rolls to create lattice on top – stretch as needed/
- Bake approx. 40 minutes until you see the crust is brown and cooked.
- Tailgating Note: Recipe can be made in advance, refrigerated and then warmed slightly at tailgating party for serving.
TIGER BREAKFAST BREAD
Click here to go to the Tiger Breakfast Bread recipe, previously shared and posted on TigerTailgate.info
- 1 can Pillsbury pizza crust
- Roasted garlic
- Provolone and mozzarella cheese
- Genoa salami and pepperoni
- Italian herbs
- Roll out a Pillsbury pizza crust.
- Spread a little roasted garlic on the dough.
- Layer on: Provolone, mozzarella, genoa salami, and pepperoni.
- Sprinkle on some Italian herbs.
- Roll it up (not too tight)
- Put it on a cookie sheet and bake according to the directions on the dough.
HOLLY’S CHAMPAGNE PUNCH
- 12oz can of frozen cranberry juice concentrate
- 12oz can of frozen pink lemonade concentrate
- 6oz can of frozen limeade
- 750ml bottle of chilled white wine
- 1 liter of carbonated water
- 2 bottles of champagne
- 1 lemon, sliced for garnish
- 1/2 c fresh mint or cranberries
Mix together & serve!
Do you have a favorite food or drink memory from a 2012 TigerTailgate that you’d like us to try to get the recipe from a fellow friend or family of Princeton Football? Email us at PUTigerTailgate@gmail.com and we’ll do our best to obtain it and share it here in a recipe post.
We miss everyone and hope you’re all doing well. Looking forward to Spring Football and seeing everyone again soon!
~ GO TIGERS!