Hot and cold: Two for the tailgate

As long as man has enjoyed sporting events, tailgating has been a part of it. Mostly associated today with football games and fall auto racing, “tailgating” goes back to the days of the Roman Coliseum and the jousting tournaments of the Middle Ages. Sports always seemed to spur the appetite.

Tailgate parties can be as elaborate as a picnic of pate, caviar and cheeses, or as simple as fried chicken, slaw and baked beans.

These two recipes, one is for salad, the other is enough to make several sandwiches, can be eaten with either bread or crackers.

Chicken salad ambrosia

4 cups diced white meat chicken,

cut in 1/2Ðinch cubes

4 cups diced celery, cut in

1/2-inch cubes

30 large seedless grapes

1 cup walnut pieces, chopped

2 cups mayonnaise

Mix well in a large bowl and chill.

Pulled pork barbecue

8 cupspulled pork, either smoked loin or butt. Use either your favorite store barbecue sauce or the recipe below.

North Carolina barbecue sauce

With vans and many autos now providing 12-volt and 110-volt electrical outlets, it is possible to keep hot sandwich fixings, like pulled pork, warm in a crock pot.

If your vehicle does not have these, a 12-volt-to-110-volt inverter can be purchased at most auto supply stores. The draw on the battery, about 60 watts, is not enough to run down a healthy car battery.

2 cups white vinegar

2cups red wine vinegar

4 cups water

2 cups brown sugar

1/2 bottle Louisiana hot sauce

2teaspoon cayenne pepper

2 teaspoon salt

3 teaspoon black pepper

Heat, stirring continually. Place in condiment bottles or catsup squirt bottles and store in refrigerator.

For an individual touch, you can add various mild or hot condiments.