MEATS

Captain Rodney’s Cheese Bake
"The Top Tailgating Recipe in the South"

1/2 cup mayonnaise
One 8 oz pack cream cheese
2 cups grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup of any Captain Rodney’s Glaze
Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan. Top with crackers and bake at 350° for 15 minutes. Top with bacon and Captain Rodney’s Pepper Glaze. Serve with crackers.
from Etc. for the Home

Captain Rodney’s Creamy Temptation of Jezebel Dip
Submitted by Jacinta Smith of "The Willow Tree" in Owensboro, Kentucky.

1/2 cup of Captain Rodney’s Temptation of Jezebel Sauce
16 ounces of cream cheese, softened
1/4 cup of chopped green or red bell pepper
3 tablespoons of minced onion
1/2 cup of chopped pecans
Blend all ingredients and serve with chips or crackers.

Captain Rodney’s Peachtree Chicken Cheese Dip
A tasty buffalo-style chicken dip, with a Southern flair.

1- 8 ounce package of cream cheese (softened)
1/2 cup of bleu cheese dressing
1/2 cup of shredded mozzarella cheese
2- 12-14 ounce cans of white chunk chicken
6-10 Ritz-style butter crackers (crushed)
1/2 cup of Captain Rodney’s Peach Barbeque Boucan Sauce
1 tablespoon of Captain Rodney’s Corazon del Fuego Hot Sauce, (optional)
Combine softened cream cheese, bleu cheese dressing, mozzarella cheese and Captain Rodney’s Peach Barbeque Boucan Sauce. Add hot sauce to taste, if desired. Add chicken, mix well and bake for 20 minutes at 350°. Spread crushed butter crackers over top and garnish with Peach Barbeque Boucan Sauce. Serve with celery sticks, carrots and crackers.

Captain Rodney’s Stacked Chili Dip
Layer in an 8-inch square casserole dish, from bottom to top:

1- 15 oz. can of Vietti Chili with Beans (heated)
1 cup of grated sharp Cheddar cheese
1 cup of corn tortilla chips, crumbled
1/2 jar of Captain Rodney’s All-Natural Caribbean Salsa, Hot or Mild
3 chopped green onions OR 1/8 cup of chopped sweet onions
1 small can of sliced black olives
16 oz tub of Sour Cream
1/2 jar of Captain Rodney’s All-Natural Caribbean Salsa, Hot or Mild
1 cup of grated sharp Cheddar cheese
Serve with tortilla chips for dipping.

Optional: Add a layer of 1/2 cup of jalapeno peppers and/or a layer of prepared guacamole dip.